Listen to me explain briefly about how to make this pork, with some great tips along the way, by clicking the play button below:[sc name="porktenderloingarlicbutterrotd"][/sc]
- 4 Tbsp. butter, softened
- 2 Tbsp. grainy mustard, divided
- ¼ cup fresh parsley leaves
- 1 tsp. fresh rosemary leaves
- 5 garlic cloves, peeled
- ¾ tsp. salt, divided
- ¼ tsp. black pepper
- 1 (2 lb.) pork tenderloin
- 1 Tbsp. olive oil
- ½ cup chicken broth
- In the bowl of a mini food processor* add butter, 1 tablespoon of the mustard, parsley, rosemary, garlic, ½ teaspoon of the salt, and pepper. Cover and pulse on high until ingredients are well minced.
- Transfer 2 tablespoons of the butter mixture to a small bowl; set aside.
- Using a paring knife cut shallow, ¼-inch deep, ¼-inch long slits, about 1-inch apart, all over the tenderloin. Fill each of the slits with the reserved 2 tablespoons of the butter mixture.
- Preheat oven to 400°F.
- In a 12-inch, oven-safe skillet heat olive oil over medium-high heat until shimmering. Add pork tenderloin to skillet. Cook 2 to 3 minutes each side or until lightly browned.
- Place skillet in oven. Bake 25 minutes or until an instant-read thermometer reaches 140°F when inserted into the thickest part of the tenderloin.
- Remove skillet from oven. Transfer tenderloin to a cutting board; let rest 10 minutes.
- Place skillet on burner. Add the remaining tablespoon of mustard and chicken stock, scraping up any browned bits on bottom of pan. Bring to boiling, reduce to a simmer. Simmer until sauce thickens, about 30 seconds.
- Slice pork tenderloin into ½-inch medallions; serve with pan sauce and remaining 2 tablespoons of the butter mixture.
*If you don’t have a mini food processor, the garlic and herbs can be minced using a knife and then in a small bowl, combined with the butter, mustard, salt, and pepper.