Gabe Concas : Pork Tenderloin with Dijon Sauce

Oven Temp: 375°F for 20 min | Internal Temp. of Pork: 140°F

INGREDIENTS:

- 3-4 lbs Pork Tenderloin
- Salt/Pepper
- 1 Tbsp Olive Oil
- 1 Stick Butter (a “stick” of butter equates to 4oz or 113g)
- 2 Large Shallots
- 1 Tbsp Garlic
- 1/2 Cup White Wine
- 1 Cup Chicken Stock
- 1 Cup Heavy Cream | Known as double cream in the UK, but not extra thick double cream!
- 2 Tbsp Dijon Mustard
- 1 Tbsp Fresh Thyme
- 1 Tbsp Fresh Rosemary