Seared Pork Tenderloin with Sauteed Tomato and Asparagus Cream Sauce

  • Level: Intermediate
  • Total: 35 min
  • Active: 35 min
  • Yield: 2 to 3 servings
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Ingredients

2 tablespoons vegetable oil

1 1/2 sticks unsalted butter 

1 tablespoon mustard powder 

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt and freshly ground black pepper

1 small pork tenderloin, cut into 1 1/2-inch slices 

1 pint heirloom cherry tomatoes, mixed colors 

1 bunch asparagus

2 medium cloves garlic

3/4 cup heavy whipping cream 

1 tablespoon balsamic vinegar 

1 small bunch fresh sage, minced 

Directions

Heat a large skillet over medium; add 1 tablespoon of the oil and 1/2 stick of the butter.

Mix the mustard powder, garlic powder, onion powder and 1 1/2 teaspoons each salt and pepper in a bowl. Coat the sliced tenderloin on all sides with the spice mixture. Place in the hot skillet and cook until golden brown, about 3 minutes per side. Remove to a plate and let rest.

Meanwhile, slice the tomatoes in half and cut the asparagus into 1-inch pieces. Mince the garlic, sprinkle with salt and mash to a paste with flat of a knife.

Heat a second skillet over medium; add the remaining 1 tablespoon oil and another 1/2 stick of the butter. When the oil and butter are hot, add the asparagus and some salt and pepper; cook for 3 to 4 minutes, stirring. Stir in the garlic. When the asparagus is nice and bright green, add the tomatoes and the remaining 1/2 stick butter. Cook until the tomatoes are starting to soften. Pour in the cream and pork drippings and continue to cook for about 2 minutes more. Stir in the sage.

Arrange the pork on plates, spoon over the tomato-asparagus cream sauce and serve. Enjoy! 

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