Pork Tenderloin in a Skillet

This is my favorite way to do pork tenderloin. Its seared in a skillet, then finished in the oven. The skillet is used to make a pan sauce. My favorite sauce is made with mushrooms and cream, but the options are many.One tenderloin will make two really big servings (like for my two brothers) or three normal servings.

Trim the fascia from the tenderloin. Salt and pepper.

Heat a cast iron skillet until it smokes. Add 2 tbsp butter and 2  tbsp olive oil.

Sear the pork until it is brown.....not gray, but brown.

Remove the pork from the skillet. Place on a cookie sheet, and put that in a 400 degree oven for 15 minutes.

When you take it out, it will look like this.

Let it rest for 10 minutes, then slice and serve.

As for the sauce, take your pick. If you want the mushroom cream thing, when the meat comes out of the skillet, throw the sliced mushrooms in.  Add cream and stir, getting all the frond off the bottom off the pan. Cook over medium high heat, and reduce until its thick.Salt and pepper to taste. Stir in some coarse ground mustard if you want. Its good either way.

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