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

Source: Everyday Food, May 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Use any leftover pork to make sandwiches the next day.

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88
  • girlwithcurlz
    22 MAR, 2014
    Made this recipe as is. Very easy and would recommend for family dinner or company
    Reply
  • jwilsonri
    9 MAR, 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!
    Reply
  • LSLeong
    28 FEB, 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.
    Reply
  • sdc01603
    17 OCT, 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).
    Reply
  • JSerocca
    14 JAN, 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.
    Reply

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