Domaine De Recipe
Recipe information
Make Domaine De in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
For the Pork Tenderloin
For the Dijon-Mustard & Red Wine Pan Sauce
For the Potato Purée
For the Quick Haricot Verts (Green Beans)
Finishing & Garnish
For the Pork Tenderloin
1. Prepare and season
Pat pork tenderloins dry with paper towels. Trim silver skin if present. Season all over with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.
2. Sear
Heat a heavy ovenproof skillet over medium-high heat until hot. Add 2 tbs olive oil. When the oil shimmers, add the tenderloins and sear without moving for 2–3 minutes until a deep golden crust forms. Turn and sear the other sides for 2 minutes. Add 1 tbs unsalted butter to the pan and spoon melted butter over the tenderloins for 30 seconds.
3. Roast
Preheat oven to 400°F (200°C) if not already. Transfer skillet with tenderloins to the oven and roast until internal temperature reaches 140°F (60°C) for medium — about 10–12 minutes depending on thickness. Remove from oven and transfer meat to a cutting board; tent loosely with foil and rest 8–10 minutes (carryover will bring temperature to about 145°F).
For the Dijon-Mustard & Red Wine Pan Sauce
4. Sauté aromatics
Using the same skillet with browned fond (remove any large excess fat, leaving ~1 tbs), place over medium heat. Add the minced shallots and sauté for 1.5–2 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant; do not brown.
5. Deglaze
Pour in 1 cup dry red wine and scrape up all browned bits from the pan with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half, 4–6 minutes.
6. Add stock and mustard
Stir in 1 cup low-sodium chicken or pork stock, 2 tbs Dijon mustard, 1 tsp honey, and 3 thyme sprigs. Simmer until the sauce reduces by about one-third, about 6–8 minutes.
7. Finish the sauce
Lower heat to low, remove thyme sprigs, and whisk in 2 tbs cold cubed unsalted butter one piece at a time to slightly thicken and shine the sauce. Stir in 2 tbs heavy cream to round flavor, taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm.
For the Potato Purée
For the Quick Haricot Verts (Green Beans)
10. Blanch
Bring a pot of salted water to a boil. Add 8 oz haricot verts and blanch for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking; drain and pat dry.
11. Finish
In a skillet over medium heat add 1 tsp olive oil and the blanched beans. Toss for 1–2 minutes to warm through. Remove from heat and toss with 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper.
To Serve
12. Slice the rested pork tenderloins into 1/2-inch medallions on a slight diagonal. Spoon a smear of potato purée onto each plate, fan 4–5 medallions of pork across the purée, and arrange a small handful of haricot verts alongside.
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