Seared and Roasted Pork Tenderloin with a Peppercorn and Mustard Cream – Grand Fete

Ingredients

• 2 pork tenderloins (about 1 pound each)
• 1-1/2 teaspoons Kosher salt
• 2 tablespoons dried Herbes de Provence
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon granulated garlic
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 4 tablespoons butter
• 1/2 cup minced shallots (about 2 large shallots)
• 1/4 cup brandy
• 1/2 tablespoon whole peppercorns, coarsely crushed with a mortar and pestle
• 1/2 cup chicken stock
• 1 cup heavy whipping cream
• 1 tablespoon fresh lemon juice
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce