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Pork Tenderloin and Mustard-Wine Sauce

The mustard-wine mixture reduces while the pork roasts, forming a simple pan sauce to drizzle over the meat.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Tenderloin and Mustard-Wine Sauce

Source: Martha Stewart Living, November 2009


  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 tablespoons Dijon mustard
  • 1 pork tenderloin (about 1 pound)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil


  1. Preheat oven to 450 degrees. Whisk together wine, water, and
    mustard. Season pork on all sides with salt and pepper.

  2. Heat a 12-inch ovenproof saute pan over medium-high
    heat; add oil. Sear pork until browned on all sides, about 6
    minutes total. Remove from heat. Carefully add mustard-wine
    mixture. Transfer pan to oven.

  3. Roast pork, spooning sauce over meat about halfway
    through, until an instant-read thermometer inserted into
    thickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce.

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