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You would gladly stay home on a Friday night only to indulge in this meal because of the effortless combination of French-inspired tastes with the convenience of slow cooking. I’m referring about a mouthwatering pork tenderloin that has been slow cooked and coated in a creamy mustard sauce. The traditional French method of bridging the flavor gap between meat and a rich cream sauce using Dijon mustard is the bedrock of this recipe. Anyone looking for a gourmet supper that is both simple to make and promises to give depth of flavor with no work will love this recipe. It’s not only for those who are skilled in the finer points of cooking. This pork tenderloin is well suited for both intimate family dinners and more formal occasions when you want to wow your guests.
Root vegetables or potato gratin are common accompaniments to hog recipes with a French flair. To shake things up a little, I like to serve this delicate pork tenderloin with mashed cauliflower or roasted asparagus that has garlic in it. The roasted asparagus and garlic lend a nice touch of elegance to the dish and go well with the creamy sauce. With some crusty bread or rice pilaf on the side, you can soak up all that delicious sauce.
Creamy Dijon Sauce for Slow Cooked Pork Tenderloin
Calories: 4
One tablespoon of olive oil, one teaspoon of garlic powder, and two pounds of pork tenderloin are the ingredients.
1-1/2 cups chicken broth-three teaspoons Dijon mustard-one tablespoon unsalted butter-salt and freshly ground black pepper to taste
one-fourth cup of heavy cream
– 2 tablespoons of fresh thyme leaves – 1 tablespoon of all-purpose flour
– For garnishing, you may optionally use fresh parsley.
How to Follow
Begin by liberally seasoning the pork tenderloin with garlic powder, salt, and black pepper.
2. Heat the olive oil in a big pan over medium-high heat. Sear the pork tenderloin for two to three minutes each side, or until it becomes golden brown.
Add the chicken stock to the slow cooker with the seared tenderloin. 3.
4. In a mixing dish, add the butter and Dijon mustard and whisk to incorporate. Once the tenderloin is in the slow cooker, pour the marinade over it.
5. Once the pork reaches an internal temperature of 145 degrees Fahrenheit, cover and reduce heat to low for three to four hours.
Afterwards, take the tenderloin out of the oven and set it aside to rest.
7. Transfer the leftover slow cooker liquid to a small pot. After whisking the flour and heavy cream together, add the mixture to the saucepan and stir to combine. Reduce heat to low and simmer for a few minutes to thicken. Add the new thyme leaves and mix well.
8. If you want, top the sliced pork tenderloin with fresh parsley and pour it with the creamy Dijon sauce. Serve right away.
Tips and Variations-Slow-cooking the pork with a mixture of wild mushrooms adds a rich earthiness to the meal.
– A To give a little more vibrancy to the Dijon mustard and butter combination, a dash of white wine may be added for a more nuanced taste profile.
– A Making ensuring the pork tenderloin stays juicy and tender requires letting it rest before slicing.
– A To accommodate special dietary needs, you may use coconut cream or another non-dairy milk in place of the heavy cream, and a gluten-free flour to thicken the sauce. To get a harmonious blend of tastes, tweak the sea
soning as needed.