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Pork Tenderloin Rubbed With Spicy Mustard Zinger

2 medium pork tenderloin
1 tbsp extra virgin olive oil
2 tbsp Zinter Brown Gourmet Sea Salt & Pepper
2 tbsp Zinter Brown Spicy Mustard Zinger
4 tbsp butter, chilled
1 lemon
small handful of fresh Italian parsley
2/3 cup chicken stock or white wine

Brush the pork tenderloin with olive oil. Mix Zinter Brown Gourmet Sea Salt & Pepper and Zinter Brown Spicy Mustard Zinger together and roll the tenderloins in the seasoning to form a crust.

Preheat a heavy frying pan over medium heat. Dice the chilled butter. Juice the lemon. Remove stems and chop the parsley.

Pan fry the oiled and seasoned pork tenderloin 3 minutes, then turn and fry the other side for 2 minutes. Transfer to a warmed serving dish and keep warm. The tenderloins should be medium rare to rare. Turn the heat to high and pour in the chicken stock or white wine and lemon juice. Boil rapidly until the liquid becomes syrupy.

Remove from heat. Add parsley and the butter pieces, swirling to melt into the sauce. Carve the tenderloins into 1 inch slices and pour the sauce over the meat. Serve at once with baby potatoes, fresh asparagus and a fresh green salad or Tomato & Olive Salad with Grilled Herb Ricotta.