Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat your oven to 400 degrees F (200 degrees C).
Step 2
In a small bowl, mix together the
Dijon Mustard (15 g)
,
Garlic (4 cloves)
,
Fennel Seeds (2 g)
, and
Dried Thyme (1 g)
. Then set aside.
Step 3
Take the
Pork Tenderloin (1)
out of the fridge around 30 minutes prior to cooking, and let it get to room temperature.
Step 4
Once at room temperature, liberally season all sides of the pork with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Once seasoned, rub the Dijon mustard mixture all over the pork.
Step 5
Set a cast-iron skillet, or sauté pan big enough to hold the pork, over medium-high heat and drizzle with
Olive Oil (as needed)
. Once hot, lower the heat to medium and add the pork pressing it against the pan. Sear all four sides of the pork for 2 to 3 minutes per side, or until browned.
Step 6
Once all four sides are seared, transfer the pork to a baking sheet and then to the oven. Cook the pork until the internal temperature reaches 145 degrees F (65 degrees C), about 20 minutes. When the pork is done cooking, remove it from the oven, tent it with aluminum foil, and let it rest for at least 5 to 10 minutes.
Step 7
Over medium heat, add
Butter (30 g)
and 1 tbsp of Olive Oil to the same pan you cooked the pork in. Once hot, add the
Sweet Onion (1)
and a pinch of
Salt (to taste)
. Cook the onions for about 10 minutes, or until they get nice and caramelized.
Step 8
Once caramelized, add the
Mushrooms (285 g)
and another pinch of
Salt (to taste)
. Let the mushrooms cook for about 5 minutes or until soft.
Step 9
While the mushrooms are just about softened, add the remaining
Butter (30 g)
, along with the
Garlic (4 cloves)
,
Dried Thyme (4 g)
,
Dried Oregano (5 g)
, and
Crushed Red Pepper Flakes (2 g)
. Cook for an additional 1 to 2 minutes, or just until all the butter is melted.
Step 10
Add your
All-Purpose Flour (15 g)
, and cook for another 2 to 3 minutes stirring continuously.
Step 11
Once the flour is fully incorporated and cooked off, deglaze the pan with
Balsamic Vinegar (30 mL)
and mix until combined. Cook for an additional 1 to 2 minutes, scraping all the brown bits off the bottom of the pan.
Step 12
Turn the head up to medium-high and add the
Chicken Stock (600 mL)
. Stir until everything is combined and let the gravy come up to a boil. Once boiling, reduce the heat to medium-low and allow the gravy to simmer for 5 to 10 minutes, or until desired consistency.
Step 13
Serve pork tenderloin with gravy, and enjoy!
