August 23, 2023
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 30 minutes
- 1 pork tenderloin (approximately 600 grams)
- 2 tablespoons grainy mustard
- ½ teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 6 sprigs fresh thyme
- 2 cups low-sodium chicken stock (or a dry white wine)
- 2 medium yellow onions, sliced into 1-cm thick slices
- 1 tablespoon corn starch
- 3 tablespoons cold water
- 2 tablespoon Italian parsley, for garnish
- Preheat the oven to 350 degrees F.
- Rub all sides of the tenderloin with the grainy mustard, salt, and pepper. Set aside.
- Heat a cast-iron pan over medium-high heat. Once hot, add the butter and olive oil to the pan. Sear the tenderloin for 3 minutes per side, or until golden brown. Sear the ends of the pork roast as well.
- Once the whole tenderloin is seared, remove from the pan and set aside. Add the onions and thyme to the pan and cook for 2-3 minutes, or until the onions just begin to get tender. Add the chicken stock (or white wine, if using) to the pan.
- Bake the tenderloin, uncovered, in the center of the oven for 1 hour to 1 hour and 15 minutes, or until a thermometer inserted into the center reads 155 degrees F.
- Remove from the oven and place the tenderloin on a plate. Cover with aluminum foil and let rest for 10 minutes while you make the sauce.
- Place the cast-iron pan with the onions and sauce on the stove and bring to a boil. There should be 1 cup of stock left in the pan but add additional chicken stock (or wine) as needed. Add the cornstarch and water to a bowl and mix to combine, then add the cornstarch mixture to the pan. Whisk for 1 minute or until thickened. Remove from the heat.
- Slice the pork tenderloin and top with the gravy and chopped parsley. Enjoy!