Ingredients
Cracked Black Pepper
Kosher Salt
1 Tablespoon unsalted butter
2 Tablespoons coarse grain mustard
1 cup chicken broth (or pork if you have it)
1/4 cup good quality red wine
1-2 tablespoons extra virgin olive oil
3 cups small onions (shallots, cipollini, or pearl), peeled (see notes)
2 boneless pork tenderloins, trimmed and tied with kitchen twine
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
4 cloves garlic, minced
1/4 cup fresh herbs, chopped (rosemary, thyme, or oregano)
4 tablespoons extra virgin olive oil, divided
Step by step
Preheat oven to 425°F.
In a small bowl, mix together 2 Tablespoons of extra virgin olive oil, fresh herbs, kosher salt, and black pepper. Pat tenderloins dry with paper towel and tie with kitchen twine.
Rub herb mixture evenly over both pork tenderloins. Heat the remaining 2 tablespoons of olive oil over medium-high heat in KitchenAid 3.5 QT Tri-Ply Sauté pan. Sear the pork tenderloins for about 4 minutes per side until golden brown. Add the peeled onions to the pan around the pork tenderloins and transfer to the preheated oven.
Roast the pork tenderloins and onions for about 15-18 minutes or until an instant read thermometer registers 145°F at the thickest part of the tenderloin. Remove pan from oven and place pork on a platter. Do not rinse out your pan.
Return pan with onions to the stovetop and place over medium high heat. Add enough olive oil to the pan to have about 2 Tablespoons of fat total. This could be 1-2 tablespoons. Add wine to the pan and stir with a wooden spoon, scraping up the browned bits on the bottom of the pan.
Add broth to the pan and stir. Bring sauce to a simmer and allow liquids to reduce by half. Stir in the coarse grain mustard and butter until sauce is glossy. Taste and adjust seasoning with salt and pepper as needed. Serve the mustard wine sauce over the sliced pork and onions.