Pork Tenderloin Piquant
Embark on a flavor-filled journey with Pork Tenderloin Piquant, a dish that perfectly balances savory, tangy, and mildly spicy notes. This elegant recipe features tender pork tenderloins marinated in a vibrant blend of Dijon mustard, honey, white wine vinegar, garlic, and warm spices like paprika and crushed red pepper flakes. After a golden sear, the pork is oven-roasted to juicy perfection and finished with a luscious piquant sauce made from chicken broth and a touch of cornstarch for just the right consistency. Garnished with fresh parsley, this impressive yet approachable meal is ideal for weeknight dinners or special occasions. Ready in under an hour, this pork tenderloin recipe delivers bold flavor with minimal effort, making it a must-try for lovers of effortless gourmet cooking. Serve with roasted vegetables or a crisp side salad for a complete meal that will wow your taste buds.
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Recipe Information
Ingredients
- 2 pieces (approximately 1 lb each) Pork tenderloin
- 3 tablespoons Olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon Honey
- 2 tablespoons White wine vinegar
- 3 cloves, minced Garlic
- 1 teaspoon Paprika
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Chicken broth
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons, chopped Fresh parsley
Instructions
Trim any silver skin from the pork tenderloins and pat them dry with paper towels.
In a small bowl, whisk together 2 tablespoons of olive oil, Dijon mustard, honey, white wine vinegar, minced garlic, paprika, crushed red pepper flakes, salt, and ground black pepper to create the marinade.
Rub the marinade all over the pork tenderloins, coating them evenly. Allow to marinate for at least 30 minutes, preferably up to 4 hours, in the refrigerator.
Preheat your oven to 400°F (200°C).
Heat the remaining 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat.
Sear the pork tenderloins for 2-3 minutes on each side, until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Once seared, transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork registers 145°F (63°C) on a meat thermometer.
While the pork is roasting, prepare the piquant sauce. In a small saucepan, heat the chicken broth over medium heat.
In a separate bowl, mix the cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the broth.
Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 2 minutes.
Remove the pork from the oven and let it rest for 5 minutes before slicing into medallions.
Serve the sliced pork medallions with the piquant sauce drizzled over the top and garnish with chopped fresh parsley.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 6692 mg | 291% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 18.2 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 117 mg | 9% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4599 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
