Recipes Ingredients Meat & Poultry Pork Recipes Pork Tenderloin with Mustard Sauce 3.3 (88) 4 Reviews 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: 10 mins Total Time: 45 mins Servings: 6 The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork. Ingredients 1 tablespoon olive oil 2 pork tenderloins (¾ - 1 pound each), trimmed Coarse salt and ground pepper ¼ cup whole-grain mustard 2 tablespoons Dijon mustard 2 tablespoons reduced-fat sour cream 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). 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. Rate it Print