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Ingredients:	Level: Easy Total: 45 min Active: 20 min Yield: 4 servings Ingredients Deselect All Pork Tenderloin: 1 tablespoon tri-color peppercorns 1 tablespoon kosher salt 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 1/2 teaspoon crushed red pepper, optional 1 1/2 to 2 pounds pork tenderloin (2 tenderloins) 2 tablespoons olive oil Herby Mustard Cream Sauce: 3 tablespoons salted butter 2 cloves garlic, minced 1 teaspoon minced fresh thyme 1 teaspoon minced fresh rosemary 2 tablespoons all-purpose flour 1 1/2 cups heavy cream 2 tablespoons whole-grain mustard tap here 2 tablespoons chopped fresh parsley, plus more for garnish Directions For the pork tenderloin: Preheat the oven to 425 degrees F. Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin. Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix. Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest. For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed. Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
Instructions:	Directions For the pork tenderloin: Preheat the oven to 425 degrees F. Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin. Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix. Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest. For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed. Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
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