Pan roasted pork tenderloin with bourbon mustard pan sauce

Cut the tenderloin in half at the centre point so the tapered end cooks evenly and it fits the pan.

Dry brine with a sprinkle of salt on all sides and rest at room temperature 45 minutes to two hours.

Preheat a stainless steel skillet over medium high with a tablespoon of vegetable oil until nearly smoking, lay in the pork and press it down.

Sear two to three minutes without moving it, ideally on all four sides.

Transfer to a 300F oven and bring the pork to 145F at its thickest point.

Wrap tightly in aluminum foil to rest; it will carry over another five to ten degrees.

In the same pan over medium heat, saute the minced shallot in the fond and fat one to three minutes until translucent.

Off the flame, add the bourbon, let it hiss and steam, and optionally ignite it; cook until the alcohol is burned off.

Optionally dissolve a packet of powdered gelatin in a few tablespoons of the chicken stock.

Add the stock, bring to a simmer, add the gelatin mixture and whisk until dissolved.

Add the heavy cream and the Dijon mustard, season with salt and pepper and cook down to a thick pourable consistency.

Kill the heat and whisk in two tablespoons of unsalted butter to emulsify, then add the resting juices from the pork.

Optionally strain the sauce before serving.

Slice the pork into medallions straight down or diagonally across the grain, spoon over the sauce and garnish with herbs.