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Pan‑Searing Pork Tenderloin with Mushroom‑Mustard Cream Sauce
A quick, restaurant‑style pork tenderloin cooked in a rich mushroom, mustard and cream sauce. The pork is briefly seared for a caramelized crust, then finished gently simmering in the flavorful sauce. Ready in about 40 minutes, this dish makes a satisfying main course for 3.
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Cost Breakdown
Critical Success Points
- • Searing the pork to develop a deep crust
- • Deglazing the pan with white wine to capture the fond
- • Simmering the pork in the cream‑mustard sauce to finish cooking
Safety Warnings
- • Handle the hot skillet with oven mitts to avoid burns
- • White wine can splatter; keep face away from the pan when deglazing
- • Do not leave the pan unattended while the sauce reduces
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