Domaine De Recipe

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.

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.

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).

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.

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.

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.

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.

Cook potatoes

Place peeled and cut Yukon Gold potatoes (about 1.5 lb) in a pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12–15 minutes. Drain thoroughly.

Mash and finish

Warm 3 tbs unsalted butter and 3/4 cup whole milk together (do not boil). Push potatoes through a ricer or mash until smooth. Gradually stir in warm milk and butter until silky and at desired consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm.

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.

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.

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.

Generously spoon the Dijon–red wine pan sauce over the pork medallions and around the plate. Scatter 1 tbs fresh thyme leaves and microgreens (optional) over the dish for aroma and color. Serve immediately.