Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin and Mustard-Wine Sauce 3.8 (134) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print