Created by Kchurchill5 "RIP" Forever in our Kitchen on November 14, 2011
Step 1: Pork ... Remove your pork from the refrigerator to take the chill off. Never cook cold meat. Season with salt and pepper on all sides. Then in a large saute pan, add the oil and bring to medium high heat. Saute the pork on all sides until golden brown - about 3-5 minutes.
Step 2: Broth and Cream ... Mix the broth with the mustard and add it to the pork tenderloins. Reduce the heat to medium low, cover and cook 5 minutes. Flip the tenderloins over and add the cream, caraway seeds and cook another 10 minutes longer.
Step 3: Finish ... Check the temperature of the tenderloins, you want the temperature about 145-150, the temperature will increase as the pork rests and you finish up the sauce. Transfer the tenderloins to serving platter and cover with foil. Continue to cook the sauce (uncovered) until it naturally thickens.
Step 4: Serve ... Add the dill to the sauce and season with salt and pepper. Slice the tenderloins and drizzle with the sauce. ENJOY! Serve with my Rye Pumpernickel Dill Dressing.