Pork Tenderloin with Mustard Sauce
From caramia 17 years ago
- 45 minutes to make
- Serves 6
Pork is an inexpensive, flavorful, and versatile meat that lends itself to a variety of preparations and dishes — and helps to keep an everyday menu interesting and appealing.
Ingredients
- 1 tablespoon olive oil shopping list
- 2 pork tenderloins (¾-1 pound each), trimmed shopping list
- coarse salt and ground pepper shopping list
- ¼ cup whole-grain mustard shopping list
- 2 tablespoons Dijon mustard shopping list
- 2 tablespoons reduced-fat sour cream shopping list
How to make it
- Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150°, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).
- To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.
- Slice pork thinly and serve with pan sauce.
People Who Like This Dish 2
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