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.
Martha Stewart Living, November 2009
- Prep Time 5 minutes
- Total Time 40 minutes
- Serves 4
- 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
- Preheat oven to 450 degrees. Whisk together wine, water, and
mustard. Season pork on all sides with salt and pepper.
- 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.
- 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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