00:00Welcome back to the kitchen! Today we are cooking a peppered pork tenderloin with
00:07like a Dijon mustard cream sauce thing that goes over it. I promise it's good
00:13you're gonna want to try it. Let's go! Here I've got my pork tenderloin on a
00:18plate and all I'm going to do is coat it all over with ground black pepper, fresh
00:24ground black pepper. So now I've got my cast iron skillet ready on medium heat
00:31and I preheated the oven to 350 degrees and we are going to take our peppered
00:35pork loin and sear it on all sides in the cast iron skillet. Now that the pork is
00:44seared on all sides I'm going to stick it in the 350 degree oven for about 30 minutes to cook through.
00:51Okay I've just taken the pork loin out of the oven and it is now resting on some
00:56foil for a few minutes. I'm going to take my pan and put it back on the stove with
01:01pieces of the pork that have fallen off in the pan and I'm going to take half a cup
01:06of dry white wine and deglaze my pan. And I'm gonna let that cook for about a minute
01:18and that'll help take all the scraps that might be stuck to the bottom of the pan off
01:25of the pan and the juices and it will all become a part of the sauce that we're going
01:30to make. And when it comes to wine, since I'm not the biggest wine drinker, I'll just go
01:34out to the store and buy these little like one cup bottles. It's perfect if you just need
01:40a little bit for cooking. All right so the wine cooked down for about a minute and now I'm
01:44going to put in half a cup of chicken broth. Again, sometimes I'll just go to the store
01:48and buy these little individual one cup boxes. Just makes it easier when you're
01:53cooking especially just for one person. And now we're going to let this combination of
01:58half a cup of wine and half a cup of chicken broth cook down. You can put about medium,
02:05medium, high heat and just let it cook. You don't want too much liquid because next we're
02:12going to put in half a cup of sour cream and about two teaspoons, or measure with your
02:17heart, of Dijon mustard. And we're going to make a sauce out of it so you don't want
02:21too much liquid. Just let it cook down a little bit. About 10 minutes. All right so my liquid
02:26has reduced by about half. Now I'm going to put in about a half a cup of sour cream and about
02:34two teaspoons of Dijon mustard. Or however much you really would like. And turn your heat off
02:49and go ahead and mix that all together to make a sauce. And that's it. Go ahead and slice up your
02:55pork and serve with the sauce you just made and your favorite sides. I like brown rice and quinoa
03:01and some vegetables. And you've got a lovely meal. Enjoy.
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