You will flip over the simplicity and elegance of this low sugar/full flavor sauce for spice crusted pork tenderloin. Pork tenderloin is a low fat, tender cut that cooks quickly and is a perfect canvas for a spice rub. Dust the pieces of pork with this spice blend, then pan sauté. Transfer the meat to the oven while you make the sauce. Halo+Cleaver Gold Mustard BBQ Sauce brings layers of flavor that lets you short cut the prep for a sauce that tastes chef made.
Quick and Easy Sauce for Pork Tenderloin
Some of those spices have been left behind in the sauté pan, and we need to incororate them into the sauce. Pour 1/2 cup apple juice into the pan and deglaze the pan, by scraping up all the brown, toasty bits left behind. (Pro tip: you will be also be making clean up a snap!) Then add Halo+Cleaver Gold Mustard BBQ Sauce and simmer until reduced slightly - less than 5 minutes! Cut cold butter into small bits and whisk into the sauce. This will mellow out the heat from the spices and make the sauce extra creamy.
Just return the pork to the pan and spoon the sauce over, simmering for two minutes more. Garnish with fresh herbs and Voila! - now you're a chef!
This is one of the fastest ways to the table for a satisfyingly elegant dish. Just 20 minutes at the stove, and you will be savoring spice crusted pork tenderloin, sauced with a creamy, tangy sauce courtesy of Halo+Cleaver
Gold Mustard BBQ.
Ingredients
3 Tablespoons almond
flour (from whole almonds)
1 teaspoon paprika
1 teaspoon ground cumin powder
1/2 teaspoon ground chile powder
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 Tablespoon olive oil
1 Tablespoon butter
1 pork tenderloin, trimmed and cut into 1" thick slices (medallions), about 1 pound
In a shallow dish or pie plate, combine almond flour, paprika, cumin, chile powder, salt and red pepper flakes.
Dredge the pork pieces in the spice mixture, coating top and bottom of each piece.
In a large skillet, heat the olive oil and butter over medium-high heat. Add the pork and sauté on both sides until golden, about 3 minutes per side. Transfer to an ovenproof dish. Put the pork in the oven as you make the sauce.
Add the apple juice to the pan, scraping up the brown bits. Add the Halo + Cleaver Gold BBQ Sauce and bring to a boil. Reduce heat to low and allow sauce to simmer until reduced slightly, about 4 minutes. Whisk in the cold butter, piece by piece.
Return the pork to the skillet and spoon the sauce over the medallions. Simmer over low heat for an additional 2 minutes. The internal temperature of the medallions should read at least 140oF on an instant read thermometer. Stir in the fresh herbs, if using.