Pork Tenderloin and Mustard-Wine Sauce

Prep Time:
5 mins
Total Time:
40 mins

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


  • 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


  1. Preheat oven to 450 degrees. Whisk together wine, water, andmustard. Season pork on all sides with salt and pepper.

  2. 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.

  3. 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.

Related Articles