pork tenderloin Dijonais


								©Simply Good Food all rights reserved 2005

This apricot and dijon mustard glaze is a delicious and flavorful way to add moisture to a cut of meat that has very liitle fat . The glaze provides drippings that become the basis for a simple yet elegant sauce.

Pork Tenderloin Dijonnaise
SEAR two seasoned pork filets for ten minutes in a large cast iron pan

REMOVE from oven and spread a mixture of equal parts Dijon mustard and apricot jam over the pork

RETURN to a 350 degree oven and roast for 45 minutes or until done according to your taste.

-Sauce-

REMOVE filets from pan and let rest

Reduce drippings with 1/2 cup sherry or madeira

SEASON with salt and pepper and 1 tablespoon fresh sage

ADD 2 TBS creme fraiche

WHISK together and simmer for 2 minutes

SLICE pork and drizzle sauce over the meat or serve separately

Serves 4-6 people



			This apricot and dijon mustard glaze is a delicious and flavorful way to add moisture to a cut of meat that has very liitle fat . The glaze provides drippings that become the basis for a simple yet elegant sauce.
		Pork Tenderloin Dijonnaise SEAR two seasoned pork filets for ten minutes in a large cast iron pan REMOVE from oven and spread a mixture of equal parts Dijon mustard and apricot jam over the pork RETURN to a 350 degree oven and roast for 45 minutes or until done according to your taste. -Sauce- REMOVE filets from pan and let rest Reduce drippings with 1/2 cup sherry or madeira SEASON with salt and pepper and 1 tablespoon fresh sage ADD 2 TBS creme fraiche WHISK together and simmer for 2 minutes SLICE pork and drizzle sauce over the meat or serve separately Serves 4-6 people