PORK TENDERLOIN WITH DIJON CAPER SAUCE

 

  • Cooking Time: 45 minutes
  • Servings: 4
  • Preparation Time:

Ingredients

  • Pork:
  • 2 lb. pork tenderloin
  • Olive oil
  • 4 garlic cloves, pressed
  • Cracked pepper
  • Dijon Caper Sauce:
  • 1 lb. fresh mushrooms, sliced
  • 2 T. olive oil
  • 3-4 cloves minced garlic
  • 2 t. butter
  • Pepper to taste
  • 1 minced shallot, or ¼ c. minced onion
  • 2 T. butter
  • 2 c. heavy cream
  • 3 T. Dijon mustard
  • ¼ - ½ c. drained capers

Directions

  • 1. Rub tenderloin with olive oil. Rub pressed garlic over tenderloin and then coat with cracked pepper. Allow tenderloin to come to room temperature 1 hour.
  • 2. Cook in oven at 475˚F about 25 minutes (or 160 degree internal temperature), or grill on a gas grill.
  • 3. For the sauce, sauté mushrooms in olive oil with garlic and 2 t. butter. Season with pepper and set aside.
  • 4. Sauté shallot in 2 T. butter, pour in heavy cream and bring to a boil.
  • 5. Reduce mixture to low, adding mushrooms. Stir occasionally until thickened (about 10 minutes).
  • 6. Remove from heat and whisk in mustard and capers.
  • 7. Serve sauce over pork medallions over wild rice.

Notes

This is a lovely dish and is very suitable for a more formal or holiday meal.

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