Classic Velouté and Mushroom Sauce with Pork Tenderloin – Roth – Culinary Scene

Ingredients

• 2 pork tenderloins, trimmed
• 2 Tablespoons coarse Dijon mustard
• Kosher salt and freshly ground black pepper, to taste
• 3 ounces unsalted butter, clarified or regular (divided use)
• 2 ounces all-purpose flour
• 5 cups hot chicken stock, preferably homemade
• 4 ounces mushrooms, thinly sliced or chopped
• 1–2 teaspoons lemon juice
• 1 Tablespoon finely chopped parsley