From DN Recipes by David Nagy · Food & Beverage

Baked Pork Tenderloin w/Creamy Mustard Sauce

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Baked Pork Tenderloin
Servings: 6 servings  Prep: 5 mins  Cook: 40 mins  Total: 45 mins
The Best Garlic Baked Pork Tenderloin recipe – delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.

Ingredients
  • 1 bottle Italian Salad Dressing, optional marinade
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • ½ tsp fresh cracked pepper
  • 2 lb pork tenderloin
  • 4 tbsp butter, sliced into 4-6 pats
  • 2 tbsp diced garlic
  • 1 tsp dried basil*
  • 1 tsp dried oregano*
  • 1 tsp dried thyme*
  • 1 tsp dried parsley*
  • ½ tsp dried sage*
  • *OR 2 tbsp Italian Herb Seasoning Blend
Directions
  1. (Optional) Place pork tenderloin in a Ziplock bag or bowl and cover in the Italian Dressing, marinate for 12-24 hours.
  2. Preheat oven to 380 degrees.
  3. Line baking sheet with aluminum foil.
  4. In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
  5. Generously season meat with salt and pepper.
  6. In a large pan, heat oil until shimmery.
  7. Add meat to pan and quickly sear on all sides until dark golden brown.
  8. Transfer to baking sheet.
  9. Generously coat with herb mix.
  10. Place pats of butter on top of the pork.
  11. Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 30 minutes for a 2lb roast)
  12. When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices. Reserve juices to a skillet and make sauce below.
  13. Slice against the grain and serve immediately.
  14. To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
  15. To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
  16. To reheat, let thaw naturally in the refrigerator overnight, and bake at 380, wrapped in foil, until piping hot when ready to serve.

Creamy Mustard Sauce
Ingredients
  • 3/4 cup Heavy Cream, at room temp
  • 1/2 cup Chicken Stock
  • 1.5 tbsp Dijon Mustard
  • 2 tsp very finely diced Fresh Rosemary
  • 2 cloves Garlic, very finely diced
  • EVOO, as needed (1-2 tbsp)
Directions
  1. Take cream out of fried 20 minutes prior
  2. Add EVOO to the skillet over medium heat
  3. Add garlic and rosemary and fry for a minute
  4. Add in the stock
  5. Once the stock reduces by around half, pour in cream, then stir in Dijon and simmer until the sauce starts to thicken.