Just Made it for my hubby for dinner. I browned the pork tenderloin in a butter olive oil mix then removed it from the pan. (While the meat was browning I mixed up the chicken broth, mustard, horseradish plus 1/2 cup of white wine) I de-glazed the pan with this mixture and added the tenderloin back to the pan to continue to cook on low heat, 12 minutes (approx) per side. I then took the pork out and tented it for 5 minutes and added the butter and cream. I checked the sauce for flavour and ended up adding a tiny bit more mustard, horseradish and wine to freshen up those flavours. I added the chives and served. My hubby loved it!
Was this review helpful?
0 users found this review helpful
Just Made it for my hubby for dinner. I browned the pork tenderloin in a butter olive oil mix...