Tenderloin with Dijon Cream Sauce

Recipe by: Ashley Johnson

Photography by: Abby Keeler

For the Tenderloin:

  • 1 pork tenderloin

  • 10 cloves of garlic (6 sliced, 4 crushed)

  • 2 tablespoons of butter

  • 6 sprigs of thyme

  • 2 tablespoons Olive oil

  1. Marinate tenderloin with fresh cracked pepper and 6 cloves worth of garlic in a freezer overnight.

  2. Before cooking, take out and get tenderloin to room temperature to ensure an even cook; Remove garlic slices.

  3. Preheat oven to 350 degrees.

  4. Coat bottom of the pan with in olive oil and sear tenderloin on all sides.

  5. Add butter, remaining three garlic and thyme to pan. Once butter is melted, tilt the pan and baste the tenderloin with the fragrant butter.

  6. Transfer all into a separate sheet pan and place in the oven until cooked to your desired temperature.

Roasted Shallots:

  • 6 shallots halved Balsamic vinegar Olive oil

  1. Coat bottom of a small pan in olive oil. Add balsamic vinegar to the oil.

  2. Toss shallots in the mixture then place them flat side down.

  3. Place in oven and cook until completely softened through.

Dijon Cream Sauce:

  • 2 tablespoons horseradish dijon mustard

  • 1/2 cup heavy cream

  • 2 tablespoons butter

  • 1 tablespoon flour

  • 1/4 cup beef broth

  • Salt and pepper to taste

  1. With the drippings from the steak in the pan, whisk in the butter until it melts.

  2. Then whisk in the flour, until the entire mixture begins bubbling and no more flour is visible. Scrape any bits off the bottom of the pan.

  3. Whisk in the dijon mustard, cream and beef broth.

  4. Allow the mixture to simmer and thicken, whisking occasionally. If too thick, whisk in more beef broth.

  5. Season with salt and fresh cracked pepper. Slice tenderloin and serve in a bed of cream sauce and shallots.

Abby KeelerComment