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Pork Tenderloin with Mustard Sauce

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The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, May 2004

Ingredients

  • 1 tablespoon olive oil
  • 2 pork tenderloins (3/4 - 1 pound each), trimmed
  • Coarse salt and ground pepper
  • 1/4 cup whole-grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-fat sour cream

Directions

  1. 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 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).

  2. 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.

  3. Slice pork thinly and serve with pan sauce.

Cook's Notes

Use any leftover pork to make sandwiches the next day.

Reviews Add a comment

  • girlwithcurlz
    22 MAR, 2014
    Made this recipe as is. Very easy and would recommend for family dinner or company
    Reply
  • jwilsonri
    9 MAR, 2013
    Made this is for dinner tonight with roasted red potatoes and haricort verts w/ almonds. This was the super easiest and tastiest dish I have made in a while. The sauce had a bit of a bite, so I just added some more sour cream and a splash of pinot grigio. When I pulled the pork, it was a bit rare, so i cut it into 1" medallion and finished them in the sauce. YUMMO!
    Reply
  • LSLeong
    28 FEB, 2011
    Very delicious pork loin. I pan fried each side of the loin for 2 mins to make sure it is perfectly brown. Generous amount of sour cream, onion, white wine and mixed mushroom in the sauce will ensure the recipe is completely delicious. I just take the chance to taste up my new purchased silicone measuring cup . It works exactly as I wish.
    Reply
  • sdc01603
    17 OCT, 2010
    This was great. I didn't have sour cream so I used low fat plain greek yogurt and apple cider instead of water. Flavor was fantastic. I browned the pork and then stuck the pan in the oven on 400 for 25 minutes so I didn't have to stand over the stove. Served with roasted carrots and asparagus (everything was in the oven together while I enjoyed a cocktail).
    Reply
  • JSerocca
    14 JAN, 2009
    I added a splash of lemon juice to the sauce. This is a great recipe for a date night. Quick, simple and full of flavor.
    Reply