Pan Seared Pork Tenderloin with Cream Sauce and Lingonberries
- 1.2 kg/2.64 lbs Pork Tenderloin
- 960 ml/4 cups Heavy Cream
- 120 ml/½ cup Lingonberry Jam or Red Currant Jelly
- 3 tbsp Soy Sauce
- 2 tbsp Concentrated Beef Broth
- 1 tbsp Cornstarch
- 1 tbsp Olive Oil
- Salt
- Pepper
1. Season the pork tenderloin with salt and pepper.
2. Heat 2 tablespoons (30ml) of olive oil in a large skillet over medium-high heat, approximately 200°C (392°F).
3. Sear the pork tenderloin for 2-3 minutes on each side, or until it reaches your desired level of doneness.
4. Transfer the pork to a plate and let it rest for a few minutes.
5. In the same skillet, add 1/4 cup (60ml) of concentrated beef broth, 2 tablespoons (30ml) of soy sauce, and 2 tablespoons (30g) of lingonberry jam or jelly.
6. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.
7. In a small bowl, mix 1 tablespoon (15g) of cornstarch with 2 tablespoons (30ml) of heavy cream until smooth.
8. Stir the cornstarch mixture into the skillet and continue to cook for an additional 2-3 minutes, or until the sauce has reached your desired consistency.
9. Slice the rested pork tenderloin against the grain into 1-inch (2.5cm) thick slices.
10. Serve the sliced pork with the cream sauce spooned over the top.
11. Garnish with additional lingonberries, if desired.
- skillet
- plate
- spoon
- whisk
- measuring cups
- cutting board
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.