Twice-Cooked Pork Tenderloin Recipe (2024)

Great make ahead dish before slicing the pork -- save the juices for the end. Have made this as written but it begs for extras. Saute mushrooms and shallots: set aside. Cut pork into slices: set aside. To the saute pan, add juices from the pork, 1/4 C beef stock, mushroom/shallot combo. Bring to high heat for a minute, lower heat, add cream or mustard, put pork in pan. Heat it. Or add room temperature Greek yogurt (do not boil the yogurt) on low heat. Serve napped with sauce. Elegant.

Rave reviews from dinner guests. Added a bunch of sage leaves from cold yard to first browning and a couple garlic cloves with a big shallot to second browning. No cream on hand, used 1/2 1/2 with spicy Dijon - very tasty with all the other bits.
Combo with rice, roasted squash and cabbage salad for a great winter meal.

This was a very popular dish when I lived in Denmark. It is essential that you scrape up the pork's juices/tidbits for full flavor. Also, we used strictly brandy and then cream.......and brought to a light boil. Seasoned with s & p lightly, served with fresh parsley sprigs and new potatoes. It never gets old!!!!!

This is a great way to prepare a pork tenderloin. The pork gets a lot more browned than it does when cooking the tenderloin intact, imparting a great flavor and texture. I made the recommended sauce using lemon juice, which was well-received. I will add this to my regular repertoire. It's easy and quick enough that it'd work on a weeknight.

Made this with two tenderloins for five people. Had a bit leftover that I wrapped and put in the fridge. Looked for it next day, lawdy it be gone gone gone

This recipe is delicious. I was hesitant about the slices being dry but not at all. I did use sherry rather than water to deglaze the pan, and added shallots and mushrooms thanks to an earlier note. The sauce was perfect.

Made as written, using Dijon mustard in the sauce. This recipe is definitely a keeper. Next time, I may sub white wine for one-half the water when I deglaze.

Simple and delicious. Sour cream works too.

if people don't know pink pork is ok by now, they have been living under a rock. pork can be more rare than that and be perfectly safe. and is better rare than well done.

Followed earlier notes by adding some sage leaves to first browning. Then after removing the pork added minced shallot and garlic and saluted them. Removed them, added 2 more T oil, and browned the sliced pork. Removed that to a warm plate (in oven) and added ½ c vermouth to scrape up the browned bits (added garlic and shallots back in here) before adding the cream and mustard. Really good. Pork browned but moist and flavorful.

This is SO simple and really delicious. I added some fresh rosemary and shallots to the beginning of the sauce before I added the cream. Wonderful.

Very tasty. Used beef broth instead of water, light cream instead of heavy and added sautéed mushrooms with the Dijon mustard. Easy and economical. Served with new potatoes and sautéed sugar snap peas.

Something to try: flour the pork before browning it to get a better crust and give you more to work with for the pan sauce

It was great and easy to make. I am a fan of Mark Bittman!!

So simple, yet delicious. And a quick weeknight dinner.

What a pleasure to prepare (easy), and serve (delish!). I pretty much followed the recipe, with the addition of sauted mushrooms and shallots.Due to scheduling issues, I completed the first sauté of the whole tenderloin, and left it lightly covered on board for over an hour. The meat came to room temperature . I then proceeded with the rest of the recipe.I did double the sauce, and was glad for it.

I gave this 5 stars because everyone loved it! It's easy and practically foolproof. I took the suggestion of many other reviews and added a sautee of mushrooms and shallots on the side (great idea). I infused the cream with fresh sage and rosemary, then removed the herbs before adding Dijon. I will make this again.

Just great. Definitely double the gravy. Had no mushrooms or shallots. No cream. Used lemon juice, Half and half, white wine and the water, thickened up beautifully. Next time I will get mushrooms. The meat was so beautifully moist,

Great dish. I followed some of the advice and added shallots. It was a big hit with my guests. The only comment was, "more calvados", which is totally expected from this crew. I used calvados and Dijon mustard. Simple sauce that takes pork to another level.

The sauce is really good. Everything I want in a mustard sauce. There’s a technique from Milk Street that I love for tenderloins, which is what I used cause it’s fast (brown on stove on all side 4 minutes, throw in oven at 450 9-12 min till 140). I was able to do this and still produce the sauce. Made for a great Friday night meal.

Thank you Pat O (6ya) for your notes. I typically make a recipe as written on the first occasion I am preparing, but found those ideas too tempting to pass by. This is delicious pork and a great technique to shake up my usual versions of oven roasted or grilled tenderloin.

Thanks to the reviewer that suggested to add mushrooms to the pan sauce. This was so good without a lot of fuss.

My husband picked this out of the “what to cook next week “ page. Used calvados and Dijon. Bit skeptical of the water deglazing but would do the again. Like the suggestions of shallots but would definitely add tarragon

This was delicious! Made a few simple adjustments- I used ⅓ cup rose I had open and added water to make ½ cup liquid. Added 1 minced shallot and 1 chopped portobello mushroom cap to the pan, after removing the sautéed sliced pork medallions and before adding wine/water mixture, sautéing for just a couple minutes. Didn’t have calvados so used Dijon mustard to finish. Wow!

Been making it for years, so good, still the family says tonight.

Absolutely delicious. Followed instructions precisely. Used cognac.Will definitely make again.

Used soy milk, in lieu of cream, since I had no milk products available. Turned out quite nice.