Pork Tenderloin with Mustard Caper Cream Sauce
1 lb pork tenderloin with silver membrane removed
2 Tbsp butter
1 Tbsp olive oil
1/2 cup sliced shallots
1 cup white wine
1 cup chicken broth
1/4 cup whipping cream
3 Tbsp capers
2 Tbps Dijon mustard
Pre-heat oven to 425.
In a heavy skillet melt butter and olive oil.
Quickly sear and brown the whole pork tenderloin. If needed to fit , cut the tenderloin in half
Place the pork tenderloin in an oven-ready dish
Roast for 20-25 minutes or until internal temperature registers 145-150 degrees
Rest for 5-10 minutes.
Add remaining 1 Tbsp of butter to skillet and saute the shallots
Add wine ,bring to a boil scrapping up the bottom of the skillet.
Add cream and chicken broth
Bring to a boil and reduce sauce by half.
Add mustard and capers.
Pour over sliced Pork Tenderloin Roast or serve on the side.