Pork Tenderloin with Mustard Sauce
2 lbs. pork tenderloin
sea salt, to taste
7 tablespoons butter
3 onions, finely diced
1/3 cup plus 1 tablespoon white wine
2 tablespoons Dijon mustard
4 oz. cornichons, sliced
Sprinkle tender loin with sea salt. Melt 2 tablespoons butter to large skillet, add tender loin and cook for 12 minutes on each side or until it reaches 155 internally. Remove from skillet and cover with foil and set aside.
Add the onions to skillet over gentle heat, do not allow the brown. Pour white wine into skillet , increase heat and reduce by half.
Mix in the mustard, reduce heat again, then whisk in the remaining 5 tablespoons butter to form a glossy smooth sauce.
Lastly stir in cornichons and serve sauce over sliced tenderloin.