Pork Tenderloin with Dijon Cream Sauce

butterbeready.com

Barrineau

SCALE 1x2x3x

subheading: For the pork tenderloin:

2 pork tenderloins (about 1 ½ to 2 lbs each), trimmed of any excess fat, as needed

Kosher salt & freshly ground black pepper, to taste

1 teaspoon dried oregano

1 teaspoon dried crushed rosemary

1 teaspoon dried thyme

½ teaspoon onion powder

½ teaspoon ground cumin

3 tablespoons olive oil, divided

1 tablespoon whole grain dijon mustard

1 tablespoon pure maple syrup

1 tablespoon worcestershire sauce

1 tablespoon low-sodium soy sauce

subheading: For the dijon cream sauce:

2 tablespoons unsalted butter

2 cloves of garlic, finely minced or pressed

1 tablespoon fresh-squeezed lemon juice

½ cup heavy whipping cream

1 tablespoon whole grain dijon mustard

2 teaspoons dried thyme

Kosher salt & freshly ground black pepper, to taste

1 to 3 tablespoons water, as needed to thin

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