Name: Pork Tenderloin Steaks with Mustard Cider Sauce
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloin; Kosher salt and freshly ground black pepper; 1/2 cup all-purpose flour; 3 tablespoons unsalted butter; 1 small shallot, minced; 1/3 cup apple cider or juice; 2 tablespoons whole-grain mustard; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh chives

Directions

Special equipment:

an instant-read thermometer

Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

Pork Tenderloin Steaks with Mustard Cider Sauce

Ingredients

Directions

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