Recipe courtesy of Kacia Duncan, Head Chef, Sourwood Inn
Check out the Sourwood Inn if you’re in the Blue Ridge!
810 Elk Mountain Scenic Hwy
Asheville, NC 28804
1 Tbsp. canola oil/p>
2 Tbsp. dried Italian herb mix
I shallot, finely diced
1 clove of garlic, finely diced
1 cup good dry vermouth.
2 Tbsp. Lusty Monk Original Sin mustard
2 cups heavy cream
Heat oven to 350 degrees. In a sauté pan, heat 1 Tbsp. of canola. Season the trimmed pork tenderloin with salt and fresh-ground black pepper. Brown the pork in the pan. Remove the pork and place it in an oven-safe dish. Sprinkle with Italian dry herb mix and cook in the oven for approximately 12-15 minutes, or until an instant read thermometer reaches 130 degrees. Let the pork rest before slicing. While the pork is cooking, make the sauce. In the pan used for browning the pork tenderloin, sauté the shallot and the garlic until translucent. Remove pan from the heat and then add the vermouth. Return pan to the heat and scrape off the brown bits from the bottom of the pan. Reduce the vermouth by half. Then add the cream and the Lusty Monk mustard and stir. (Warning! Stay with the pan, the cream can overflow and catch on fire!) Reduce sauce until thickened. Adjust seasoning with salt and pepper to taste. Enjoy!