Recipes @ Pork Tenderloin with Mustard Sauce

Search This Blog

Saturday, April 30, 2011

Pork Tenderloin with Mustard Sauce

Mustard is one of those condiments that everyone loves. We especially enjoy slathering it on top of a hot dog at the ballpark on spread over meat in a sandwich. But few of us can really appreciate the depth of flavor and color it can bring to other dishes.

Mustard is great in a variety of homemade salad dressings and vinaigrettes, and depending on which kind you use, it can take an ordinary dressing into a whole new taste sensation. One mustard that I have started to use more and more in my cooking is Dijon mustard.

Ask someone what Dijon mustard is and you'll probably get the response, "Ah, isn't that the Grey Poupon mustard?" Yes, Grey Poupon is one brand name attached to this mustard whose name originates from an area in France known as Dijon. This mustard is a not a common mustard by any means; it's sophisticated and it's great for a variety of uses. Try spreading this on top of a warm ham sandwich the next time you want a new and unusual taste.

A great way to try mustards is to buy small quantities and taste them to see which one you like. And in the recipe below, Pork Tenderloin with Mustard Sauce, you'll see just how much flavor this condiment can add to a simple pork tenderloin dish.

Pork Tenderloin with Mustard Sauce
Serves 4 to 6

  • 1 tablespoon olive oil
  • 2 pork tenderloins (about 3/4-1 pound each), trimmed of any excess fat
  • Coarse salt and freshly ground pepper
  • 3 tablespoons whole-grain mustard
  • 3 tablespoons Dijon mustard
  • 3 tablespoons classic yellow mustard
  • 1 tablespoon sour cream
  1. Heat the oil in a large skillet over medium-high heat. Season the pork with salt and pepper; transfer the meat to the skillet and cook, turning the pork until browned on all sides, about 5 to 10 minutes. Reduce the heat to medium-low and cover the skillet; cook the pork, turning occasionally, until an instant-read thermometer registers 150 degrees, about 25 to 30 minutes. Remove the pork from the skillet, wrap it in aluminum foil, and let it stand for about 10 minutes (reserve the juices in the skillet).
  2. To juices in the skillet, add mustards and sour cream and any accumulated juices from the pork; whisk over medium heat until the sauce is heated through (do not bring it to a boil). Add water, one tablespoon at a time, if the sauce is too thick.
  3. Slice the pork thinly and serve with the mustard sauce.

No comments:

Post a Comment