Pork Tenderloin with Mustard Sauce

88 Ratings
  • 5 14
  • 4 21
  • 3 30
  • 2 19
  • 1 4

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.

Everyday Food, May 2004

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Recipe Summary

prep:
10 mins
total:
45 mins
Servings:
6
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Ingredients

Directions

  • Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).

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  • To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.

  • Slice pork thinly and serve with pan sauce.

Cook's Notes

Use any leftover pork to make sandwiches the next day.

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Reviews (5)

88 Ratings
  • 5 14
  • 4 21
  • 3 30
  • 2 19
  • 1 4
Martha Stewart Member
03/22/2014
Made this recipe as is. Very easy and would recommend for family dinner or company
Martha Stewart Member
03/09/2013
Made this is for dinner tonight with roasted red potatoes and haricort verts w/ almonds. This was the super easiest and tastiest dish I have made in a while. The sauce had a bit of a bite, so I just added some more sour cream and a splash of pinot grigio. When I pulled the pork, it was a bit rare, so i cut it into 1" medallion and finished them in the sauce. YUMMO!
Martha Stewart Member
02/28/2011
Very delicious pork loin. I pan fried each side of the loin for 2 mins to make sure it is perfectly brown. Generous amount of sour cream, onion, white wine and mixed mushroom in the sauce will ensure the recipe is completely delicious. I just take the chance to taste up my new purchased silicone measuring cup . It works exactly as I wish.
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Martha Stewart Member
10/17/2010
This was great. I didn't have sour cream so I used low fat plain greek yogurt and apple cider instead of water. Flavor was fantastic. I browned the pork and then stuck the pan in the oven on 400 for 25 minutes so I didn't have to stand over the stove. Served with roasted carrots and asparagus (everything was in the oven together while I enjoyed a cocktail).
Martha Stewart Member
01/14/2009
I added a splash of lemon juice to the sauce. This is a great recipe for a date night. Quick, simple and full of flavor.
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