Pork Tenderloin – The Autumn Way
pork tenderloin (roughly 1 pound)
1 medium red onion, chopped
1 garlic clove, minced
3 heaping tbsp all-purpose flour1 tbsp coarse mustard
1 cup broth (vegetable, chicken or beef)
½ cup milk
3 oz butter
flat-leaf parsley, chopped
Season pork with generous amount of salt and pepper and rub 1 tbsp coarse mustard all over them. Only 1 tbsp for both pieces of meat. Let the flavors seep into the meat for awhile.
Heat half the butter and sauté the onions, about 3 minutes. Then add the garlic and mushrooms and cook, over low heat, for another 3 minutes. Add 3 slightly heaping tbsp all-purpose flour. Cook for a minute to neutralize the rawness of the flour. Pour in ½ cup of milk (white wine also works) and stir until it’s a lump-free concoction. Bit by bit, you pour in the broth until you have a consistency you like. Simmer the sauce over really low heat for about 15 minutes.
Heat the remaining butter over medium-high heat, brown your meat on all sides, about 5 minutes, but bigger pieces of meat obviously need a little more time. After 5 minutes, lower the heat and pour in some water. Just a few tbsp, enough to get some steam going. Put the lid on pan and let the meat braise for another 5 minutes while flipping it over once. Once the meat is done (should be beautifully pink in the center), place on cutting board and cover with foil to cool. While it cools, season the sauce with salt, pepper, a few drops of Worcestershire sauce, and stir in parsley. Slice the pork, drizzle some sauce over the slices and serve the rest on the side! This is crazy good and fool-proof! It’s tasty, looks classy and what’s also important; you have it on the table in less than 25 minutes.