Salt and pepper tenderloins and let them sit until room temp. Add 1 tablespoon of Avocado oil (or another oil with a high smoke point) to a dutch oven. Sauté tenderloins on medium high heat until golden brown on all sides, then bake pork tenderloins until 150F internal and remove from dutch oven and rest for 5 minutes.
Now the good part. Into the dutch oven with the rendered fat, Add 3/4 cups of cream, 1 Tablespoon of Dijon, 1/2 Tablespoon of stone ground mustard, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 teaspoons of parsley. Mix together, using a wooden spoon, scrap brown bits off bottom of pan to incorporate into sauce.
Let it heat and stir until it begins to bubble. Remove from heat, ready to serve.
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Preheat oven to 400F.
Salt and pepper tenderloins and let them sit until room temp. Add 1 tablespoon of Avocado oil (or another oil with a high smoke point) to a dutch oven. Sauté tenderloins on medium high heat until golden brown on all sides, then bake pork tenderloins until 150F internal and remove from dutch oven and rest for 5 minutes.
Now the good part. Into the dutch oven with the rendered fat, Add 3/4 cups of cream, 1 Tablespoon of Dijon, 1/2 Tablespoon of stone ground mustard, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 2 teaspoons of parsley. Mix together, using a wooden spoon, scrap brown bits off bottom of pan to incorporate into sauce.
Let it heat and stir until it begins to bubble. Remove from heat, ready to serve.