Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin and Mustard-Wine Sauce 3.8 (134) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 40 mins Servings: 4 The mustard-wine mixture reduces while the pork roasts,forming a simple pan sauce to drizzle over the meat. Ingredients ½ cup dry white wine ½ 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 Preheat oven to 450 degrees. Whisk together wine, water, andmustard. Season pork on all sides with salt and pepper. Heat a 12-inch ovenproof saute pan over medium-highheat; add oil. Sear pork until browned on all sides, about 6minutes total. Remove from heat. Carefully add mustard-winemixture. Transfer pan to oven. Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce. Print