New York Times Twice-Cooked Pork Tenderloin

This is a simple dish that seems fancy. 

FYI: I didn't garnish this dish with parsley because I hate wasting food, particularly during a pandemic. Parsley is sold at my grocery store in a sheaf so large you could garnish a entire wedding buffet table with it. Most recipes only call for about a tablespoon of the stuff. 

Ingredients: 

• 1 boneless pork tenderloin, about a pound
• salt and pepper
• 4 tablespoons butter, or extra virgin olive oil, or a combination of both
• 1/4 cup of 35 %cream ( aka whipping cream)
• 1 tablespoon Dijon mustard, lemon juice, or Calvados, optionally
• 1/2 cup water
• chopped fresh parsley for garnish, also optional

Methods:
Sprinkle the meat with salt and pepper, then add it to a skillet in which 2 tablespoons of butter/oil/or a combo of fats have been placed. When the fat is foaming/sizzling, add the meat to the skillet and brown it well on all sides (4-6 minutes). Remove the meat from the pan and let it rest for a few minutes while things cool down.

Cut the meat into inch thick slices, then turn your burner to medium-high, place the remaining fat in the skillet and add the pork slices to the pan. Brown on each side for 2-3 minutes. Remove the meat to a warm plate.

After the first searing....

Add 1/2 cup of water to the pan and turn the heat to high. Scrape and stir for a minute, lower the heat slightly, then add the cream. Cook until slightly thickened. Stir in the mustard, lemon juice or Calvados if you are using them, adjust the seasoning as you want and spoon over the meat. Ta-dah!