I Prepared Pork Tenderloin Wrong for Years. Now It Tastes Like a Michelin Star Restaurant

This pork tenderloin recipe is pure luxury on the plate, and yet ready in under 30 minutes. Juicy medallions, seared to a rich brown on the outside and tender pink on the inside, served with a dark port wine butter sauce that's so shiny and aromatic that you'll want to spoon it straight from the pot.
The tenderloin medallions are bathed in hot butter and thyme until golden brown and caramelized. From the drippings, an intense reduction is made with red wine, beef broth, and mustard, getting its silky creaminess from cold butter flakes. It's paired with a velvety potato puree with cream and nutmeg, smoothly mashed and buttery soft.
Perfect as a festive dinner for two, for a special occasion, or simply when you want to treat yourself. This hearty skillet dish proves that pork loin can be just as exquisite as a top-notch beef roast.

📋 INGREDIENTS:
For the Pork Tenderloin:
1 pork tenderloin, about 500 to 600 g (1.1 to 1.3 lb)
1 tsp salt
1/2 tsp black pepper
1 tbsp coarsely crushed pepper
1 tbsp vegetable oil
20 g butter (1 1/2 tbsp)
2 sprigs of fresh thyme

For the Dark Sauce:
120 ml dry red wine or port wine (1/2 cup)
150 ml beef broth (2/3 cup)
1 tsp brown sugar
1 tsp coarse mustard
20 g cold butter (1 1/2 tbsp)

For the Mashed Potatoes:
500 g starchy potatoes (1.1 lb)
1 tbsp butter
80 ml cream (1/3 cup)
50 ml milk (3 tbsp)
1/2 tsp salt
1 pinch nutmeg

With love,
Your Anna 🤗