Twice Cooked Pork Tenderloin

Boneless pork tenderloin

Salt & pepper TT

EVOO/butter combo

Heavy cream

Dijon, lemon juice, or Calvados

Chopped parsley for garnish

1. Heat EVOO/butter combo in skillet
2. Sear pork 4-6 min./side
3. Slice pork into 1″ medallions, re-sear 2-3 min./side
4. Remove pork, deglaze skillet, add cream, and reduce
5. Stir in Dijon, lemon, or Calvados, pour over pork medallions
6. Serve with parsley garnish