Roasted Pork Tenderloin with Mustard Buttermilk and Rosemary
Recipe courtesy of Chef Stephen Langlois and All Clad.
Recipe uses All Clad Stainless Steel 3 qt. Saute Pan.
- 3 tablespoons Dijon style mustard
- 1/3 cup buttermilk
- 2 fresh pork tenderloins, 1¼ to 1½ pounds total
- ½ cup parsley, rinsed well and finely chopped
- 3 tablespoons fresh rosemary, finely chopped
- ¾ teaspoon minced garlic
- 3 tablespoon vegetable oil
- 1 cup beef or veal stock
- 1 tablespoon cornstarch
- 1 tablespoon walnut oil
- 2 large cooking apples (Granny Smith, Macintosh) peeled, cored and sliced ¼ inch
- 1 cup cranberries (fresh or frozen)
- To make the marinade for the pork, combine the mustard and the buttermilk in a large bowl and whisk until smooth.
- Trim all visible fat and silver skin from the tenderloins and place them in the bowl with the marinade, making sure the meat is well coated. Marinate for approximately 3 hours, covered and refrigerated.
- Preheat the oven to 325 degrees. Combine the parsley, rosemary and garlic, mix well and spread on a plate. Remove the tenderloins from the marinade and dredge on the parsley mixture making sure all sides are evenly coated. Reserve the remaining marinade.
- Separately, with a fork, combine the butter and flour, making a paste. Add the beurre manie to the reduced liquid and allow to thicken.
- Heat the oil in an All-Clad 3-quart Sauté over medium heat. Add the tenderloins and cook for 4-5 minutes, turning frequently, until lightly browned on all sides. Transfer the Sauté pan to the preheated oven and cook, turning the tenderloins once or twice until cooked throughout but not dry, about 15-18 minutes depending on the thickness of the tenderloins.
- Remove the meat from the Sauté pan and pour off any excess fat. Return the Sauté pan back to the stove over low heat, pour in the beef or veal stock and bring to a boil. Whisk the cornstarch into the reserved marinade and add it to the stock. Simmer slowly for 6-7 minutes, whisking constantly until slightly thick.
- Heat the walnut oil in an All-Clad 3-quart Sauté over medium heat. Add the apple slices and cranberries and sauté briefly until the fruits begin to soften, about 3-5 minutes. Slice the pork and serve with the sauce and the apple-cranberry mixture.
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