Roasted Pork with Mustard & Butter Sauce

Roasted pork with mustard and butter sauce is a rich, comforting dish that combines tender, oven-roasted pork with a smooth, flavorful sauce. The buttery mustard sauce coats each slice of pork with bold, savory flavor, making this dish ideal for a cozy family dinner or an impressive yet simple meal for guests.

Yield: 2 Servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients

• 1 pork tenderloin, halved

• 6 oz small potatoes, quartered

• 1 bunch asparagus, cut into 1-inch pieces

• 1 small lemon, halved

• 1 bunch fresh tarragon (roughly chopped) or 1 tablespoon dried tarragon

• 2 tablespoons cold butter

• 1 tablespoon whole-grain mustard

• 1 shallot, thinly sliced

• Olive oil

• Salt & pepper

Directions

1. Prep the Ingredients

   Quarter the potatoes.

   Cut asparagus into 1-inch pieces.

   Thinly slice the shallot.

   Halve the lemon.

   If using fresh tarragon, roughly chop the leaves.

2. Pre-Roast the Potatoes

   Toss potatoes with olive oil and salt.

   Spread on a sheet pan and roast at 450°F for 10 minutes.

3. Sear the Pork

   Pat pork dry and season one side generously with salt and pepper.

   Heat a skillet over medium-high heat with a drizzle of oil.

   Place pork seasoned-side down and sear until golden brown, about 3-4 minutes.

   Flip and sear the other side for another 3-4 minutes.

4. Prep the Vegetables

   While pork is searing, toss asparagus and shallots with olive oil and salt.

5. Roast Everything Together

   Remove potatoes from the oven.

   Push potatoes to one side of the sheet pan.

   Place seared pork on the opposite side.

   Add asparagus and shallots to the pan with the potatoes, spreading everything out so it roasts (not steams).

   Return to oven and roast for 15 minutes, or until pork reaches 145°F internal temperature.

6. Make the Lemon Tarragon Butter Sauce

   Using the same pan from the pork (on low heat):

   Add cold butter and gently scrape up the browned bits (fond).

   If butter melts too quickly, reduce heat - you want it to emulsify slowly.

   Stir in whole-grain mustard.

   Squeeze in juice from half the lemon (or to taste).

   Add tarragon.

   Stir until thick and glossy.

7. Rest & Serve

   Remove pork and vegetables from oven.

   Let pork rest for 5 minutes.

   Slice into ½-inch medallions.

   Divide potatoes and asparagus between two plates.

   Top pork with lemon tarragon butter sauce.

   Serve immediately

   and enjoy!