This is my take on the recipe by Mark Bittman in the New York Times.


As I have stated elsewhere on this site I always feel somewhat presumptuous in making any adjustments to Mr. Bittman's recipes.     Put down my changes  merely to some personal idiosyncrasies of mine rather than any intentional disrespect.


Mark Bittman's recipe can be found here:

INGREDIENTS:

• 1 boneless pork tenderloin, about 1 pound

• Salt and freshly ground black pepper

• 4 tablespoons butter, extra virgin olive oil, or a combination

• 2 tablespoons Asbach Uralt or Cognac (divided)

• 1/2 cup white wine

• ¼ cup cream

• 1 tablespoon Dijon mustard

• Chopped fresh parsley leaves for garnish, optional

Twice-Cooked Pork Tenderloin  from Mark Bittman    NY Times<br />
This work is licensed under a Creative Commons Attribution-<br />
NonCommercial 4.0 International License.

METHOD:

1. Sprinkle meat with salt and pepper.

2. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and/or oil.

3. When butter foam subsides or oil dimples, add meat (curve it into skillet if necessary).

4. Brown it well on all sides, for a total of 4 to 6 minutes.

5. Turn off heat, remove meat from pan, and let it sit on a board.

6. When meat has cooled a bit cut meat into inch-thick slices.

7. Once again turn heat to medium-high and, if necessary, add remaining butter and/or oil.

8. When the oil is hot, return pork slices to pan.

9. Brown slices on each side, about 2 or 3 minutes each.

10. Turn heat to low and remove meat to a warm platter.

11. Add 1 tablespoon Asbach to pan and deglaze, scraping with a spatula.

12. Add 1/2 cup white wine to pan, turn heat to high, and cook, stirring and scraping, for a minute.

13. Add the mustard and stir well to get a smooth mixture.

14. Lower the heat slightly and, add the cream. Cook until slightly thickened stirring occasionally.

15. Taste and adjust seasoning as necessary.

16. Pour the sauce gently over the meat, garnish with parsley if you like, and serve.