Pork Tenderloin in Mustard Caper Cream Sauce

Pork Tenderloin in Mustard Caper Cream Sauce - BoulderLocavore.com

One of my very favorite cuts of meat is Pork Tenderloin.  It’s light in flavor and can be persuaded toward many different tastes with simple marinades or sauces.  It’s moist when cooked well and cooks quickly.  It is the best choice for those ‘need something on the table in less than an hour’ days.

By this time in the summer I can’t bear the thought of preparing anything requiring the oven be turned on.  It’s so hot I barely have an appetite.  Despite living on popsicles for the last month I have had a wild hare for pork in a Mustard-Caper Cream sauce.  I’m not sure what inspired the craving but I quickly became fixated on the idea of briny capers and a grainy country mustard married with a few simple ingredients to bring my vision to life.

Country Style Mustard and Capers - BoulderLocavore.com

I try to be one who lives in the present, never wishing even gloomy days to pass more quickly.  That certainly holds true for summer.  As my children age, the jump into the leisure of summer is more elusive.  We somehow dive headlong from school Finals into summer swimming with multiple practice times a day.  Interspersed with that is required summer reading for school, a daily obligation, and the feeling we just don’t have enough time!

Today we bought school supplies for my youngest.  One month and counting until school begins and I like to get it out of the way so it’s both not hanging over me AND to avoid the neurosis of the crazy parents shopping too late who approach it with an intensity more like the Kleinfeld’s Bridal Sale than the need to buy pronged folders in five colors.

Pork Tenderloin in Mustard Caper Cream Sauce - BoulderLocavore.com

All this wraps back around to the pork tenderloin and planning ahead.  Once school starts (which I maintain is like moving to another planet), I draw a blank about quick, flavorful dinners until I’m in a school-year schedule groove.  I’m a bit of a deer in the culinary headlights so to speak.  Pork tenderloin is a perfect weeknight dish.  You can put it in a marinade the night before cooking it and when you are ready for dinner it takes 30 minutes in the oven.

So though it was the mental image of the tangy flavors that started this dish developing in my mind, I suspect my subliminally I was planning for school night dishes too spurred by buying the four pack of glue sticks, red ball point pens, a ruler with each metric and standard measurements as well as fine point dry erase markers which will travel to school with a clean sock for erasing math facts on a mini white board.

Pork Tenderloin in Mustard Caper Cream Sauce - BoulderLocavore.com

Pork Tenderloin in Mustard Caper Cream Sauce

Yield: 6 servings

Pork Tenderloin is one of the most nimble meats available. It's flavor is easily influenced by sauces and marinades. It cooks quickly and is moist and delicious. This simple mustard caper cream sauce adds a punch of creamy flavor making it an elegant dish.

Ingredients

  • 2- 1 pound (each) Pork Tenderloins
  • 3 tablespoons Unsalted Butter
  • Salt and Pepper to season
  • ½ cup Shallots, peeled and diced
  • 2 tablespoon grainy Country Mustard
  • 2 tablespoons Capers with liquid
  • 1 cup Heavy Whipping Cream

Instructions

  1. Preheat oven to 350 degrees. Select a baking dish which will fit both pork tenderloins and prepare it with no stick cooking spray.
  2. In a frying pan or saucepan large enough to fit both pork tenderloin, melt one tablespoon of butter over medium-high heat.
  3. Salt and pepper the tenderloins and place them in the melted butter and sear on each side for a light golden brown. Remove and set aside.
  4. Reduce heat to medium. Melt remaining two tablespoons of butter and add shallots. Sauté until translucent.
  5. Add the country mustard and the capers with their liquid. Sauté over medium heat, stirring constantly until fully combined; about 3 minutes.
  6. Pour in cream, reduce heat to low, and stir constantly for 5 minutes until the sauce begins to thicken. Remove from heat and allow to cool for 10 minutes.
  7. Pour enough of the sauce to baste the tenderloins into a separate bowl. Reserve the rest of the sauce. Using the sauce in the separate bowl, baste all sides of the tenderloins and place them into a prepared pan. Note: the reason for separating the sauce is to ensure the remaining sauce to be used with the cooked pork will not have been dipped into with the brush basting the raw pork.
  8. Bake tenderloins for 30-35 minutes (or until meat thermometers reaches 155; the pork will continue to cook when resting outside the oven and will reach the recommended temperature of 160 degrees). Remove and allow to rest for 15 minutes before serving.
  9. To Serve: cut the tenderloins into ½ inch thick medallions, place slices on serving platters or individual plates and sauce with the remaining Mustard Caper Cream Sauce. Serve immediately.
http://boulderlocavore.com/2013/07/pork-tenderloin-in-mustard-caper-cream-sauce.html

Comments

  1. says

    We’re going to be getting ready for school once August hits….starting to go to bed and wake up earlier so the internal clock can adjust, buying supplies on no tax day, etc. It’s hard to believe that it’s already time to think along those lines.

    I love pork tenderloin as well. You’re right, it is very versatile; and delicious. I love the sauce you’ve made. I’m not a big caper fan though, so maybe I’ll just add a couple squeezes of lemon. :)

    • says

      Ever since I was pregnant with #2 (8 years ago now) I’ve craved that sharp, tangy flavor that capers have. I completely understand if they aren’t for you and the lemon idea is perfect though I wonder if it would break the cream due to the acid? Time for an experiment!

    • says

      A kindred caper spirit, Lea Ann! I love the big flavors of this, and frankly that it’s so simple/quick to make. It’s a chameleon meat too; my son said upon his first bite ‘I really like this chicken’. As long as everyone is happy and eating…..!

  2. Colleen says

    Toni, you have outdone yourself with such a simple and beautiful idea, and it’s a treasure for both reasons. “Market, here I come” tonight – and I’ll be making it again next week, with all the “fixin’s” in your photo, for some nearby friends who are recovering from an illness in the household. I’ll give them the link to Boulder Locavore so they can continue to be inspired. Thank you!

    • says

      I’m so glad you liked it Colleen! I found the large marble sized potatoes and felt they’d be a perfect and equally easy addition. I tossed them in Olive Oil, salt and peppered them and stuck them in a separate pan in the oven with the tenderloin. I checked them when the pork was done, let them stay in a few minutes extra and voila!

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