Pork Tenderloin Steaks in a Dish

Pork Tenderloin Steaks in a Dish © kvalifood.com

Pork tenderloin steaks with mustard and mushrooms is a quick and flavorful dish. The steaks are coated with Dijon mustard, browned, and placed in a baking dish, then the sauce is made with tarragon, cream, and mushrooms and poured over. Serve with fluffy rice and salad.

Ingredients

Yields 4 servings

  • 2 medium pork tenderloins
  • 2 tsp light Dijon mustard
  • 20-30 g butter (or margarine)
  • salt, pepper
  • 1 tbsp fresh tarragon (or 1/2 tsp dried)
  • 1/2-3/4 dl stock
  • 1/2-1 dl heavy cream, to taste
  • 250 g mushrooms
  • optional: 1 drop gravy browning

Accompaniments

  • fluffy rice
  • salad

Directions

Preparation

Trim the tenderloins — remove the side strip, sinew, and membrane. Cut each tenderloin into 4 pieces and lightly flatten them with the heel of your hand. Pat dry with paper towels. Spread a thin layer of Dijon mustard on both sides of each steak.

Browning

Melt the butter in a pan. Fry the steaks for 3 minutes on each side. Season with salt and pepper. Transfer to a deep ovenproof dish and keep warm.

Sauce

Clean the mushrooms and slice them. Add chopped tarragon, stock, cream, and mushrooms to the pan. Add a drop of gravy browning if using. Reduce the sauce over low heat for about 5 minutes and adjust seasoning.

Serving

Pour the sauce over the steaks and serve immediately with fluffy rice and salad.

Notes

  • Freezing: 2–3 months
  • Fresh tarragon gives a noticeably more aromatic sauce than dried
  • Stir the mustard into the sauce at the end (off the heat) for a milder flavor — added too early it can turn bitter
  • The dish can be finished in the oven: brown the steaks, place in the dish, pour the sauce over, and bake at 350°F (175°C) for 10–15 minutes