Twice Seared Pork Tenderloin

From Mark Bittman

ingredients

Variation: Cider Cream Sauce

Rosemary, 1 cup apple cider (cooked with rosemarry until reduced by half), 2 T cream (or 2% milk), 1 T cognac/scotch or Calvados

1
1. Sprinkle meat with salt and pepper. Put a large skillet over medium-high heat; a minute later add 2 tablespoons butter and oil mixed. When butter foam subsides or oil dimples, add meat. Brown it well on all sides, for a total of 4 to 6 minutes (~2 minutes per side). Turn off heat, remove meat from pan, and let it sit on a board. When skillet has cooled a bit, proceed.
2
2. Cut meat into inch-thick slices. Once again turn heat to medium-high, add remaining butter and/or oil and, when it’s hot, add pork slices to pan. Brown on each side, turning with tongs, about 2 to 4 minutes each. Turn heat to low and remove meat to a warm platter. Stick in oven to heap warm.
3
3. Add 1/2 cup water to pan, turn heat to high, and cook, stirring and scraping, for a minute. Lower heat slightly, add cream and cook until slightly thickened. Stir in mustard, lemon juice or Calvados, if you’re using them, then taste and adjust seasoning. Serve meat with sauce spooned on top, garnished, if you like, with parsley.

Source: Rachel