I Cooked Pork Tenderloin Wrong for 20 Years Until I Learned This Secret

Have you ever wondered why pork tenderloin at restaurants is so much more tender than at home? I did it wrong for 20 years until I learned this one trick. In this video, I’ll show you my absolute secret to the juiciest pork tenderloin in a creamy mustard sauce.
The best part: it’s super easy to recreate and guaranteed to succeed!

🥩 Ingredients for 4 people:

For the meat:
1–2 pork tenderloins, totaling about 500 g (17.6 oz)
1 tsp salt
1/2 tsp black pepper
1 tbsp vegetable oil
20 g butter (0.7 oz)
2 sprigs of thyme

For the sauce:
1 shallot, finely diced
1 tbsp butter
100 ml meat broth or white wine (3.4 fl oz / approx. 0.4 cup)
200 ml cream (6.8 fl oz / approx. 3/4 cup)
1 tbsp Dijon mustard
1 tbsp coarse mustard
1 tsp honey
1 tsp lemon juice or white wine vinegar
Salt and black pepper to taste
some fresh parsley or thyme

Optional:
1 tsp cornstarch
2 tbsp cold water

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With love,
Your Anna 🤗