This Pork Tenderloin with Rice and Mustard Sauce recipe is a great recipe for any day. You can make it an LCHF recipe by serving the pork with a side of broccoli (or another vegetable) instead of brown rice.
4 servings
- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
Ingredients
- 3 tbsp olive oil
- 4 1-inch-thick boneless pork chops (about 1 1/2 pounds)
- Salt and pepper
- 2 shallots
- ¾ cup dry white wine
- 2tbsp heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh tarragon
- Salad; lettuce, cucumber and tomatoes
- 1 lemon
- Brown rice
Directions
- Chop the shallots finely.
- Chop the tarragon.
- To make the salad; slice the cucumber and cut the tomato into wedges, combine with the mixed salad and set aside.
- Cut the lemon into wedges and set aside.
- Cook the rice following the directions on the packaging.
- Pre-heat oven to 400° degrees.
- Season the pork with ½ tsp each salt and pepper.
- Heat 1 tbsp of the oil in a large skillet over medium-high heat.
- Brown pork, 2 to 3 minutes per side.
- Transfer the pork to a baking sheet and roast in the oven until cooked through, 5 to 7 minutes.
- Meanwhile, add the shallots and 1 tbsp of the oil to the skillet and cook, stirring often, until soft, 3 to 4 minutes.
- Add the wine to the skillet and simmer until reduced by half. Add the cream and simmer until the sauce just thickens. Stir in the mustard.
- Top the pork with the sauce and tarragon. Drizzle the salad with the remaining tablespoon of oil and serve with rice and the lemon wedges.
Enjoy!
