Pork Tenderloin and Mustard-Wine Sauce

Name: Pork Tenderloin and Mustard-Wine Sauce
Prep time: 5 min
Total time: 40 min
Yield: 4 servings
Ingredients: 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

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

Source: Martha Stewart Living, November 2009

40 mins 5 mins 4

Total Time Prep Servings

Ingredients

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

Directions

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.