L roasted pork tenderloin with cognac dijon sauce

Roasted Pork Tenderloin with Cognac Dijon SauceRecipe Card

Roasted Pork Tenderloin with Cognac Dijon Sauce
Recipe card - step by step recipe instructions

1Pre-heat oven to 425 degrees. Add vegetable oil to a cast-iron skillet. Season pork loin with salt and pepper. Add pork to the skillet, browning on all sides, 2minutes per side, about 8 minutes total.
2Place skillet with both tenderloins into oven for 10-15 minutes, or until the internal temperature reaches 145-150 degrees.
3Remove from oven, set the tenderloins aside on a plate while you make the pan sauce. Using the skillet, add green onion, cook for one minute. Add the cognac, bring to a boil, deglazing the pan by scraping the pork bits off of the bottom of the pan. Add stock, bring to a simmer and let reduce for 8 minutes or so, until the sauce is reduced by a third.
4Turn the heat to medium and stir in the heavy cream, cook for another 3 minutes, until the sauce thickens.

Roasted Pork Tenderloin with Cognac Dijon Sauce
Recipe Card - ingredients

2 pork tenderloins
1 tbs. vegetable oil
¼ cup green onions, chopped
½ cup cognac
1 cup chicken stock
¾ cup heavy cream
2 tbs. dijon mustard
Salt and pepper