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Pork tenderloin with mustard sauce

This dish makes an simple yet elegant entrée for a small dinner party, but also is easy and enough for a weeknight meal. The flavor of pork tenderloin is generally mild so it benefits from marinades, rubs, or flavorful dipping sauces, or a nice salad with a citrus vinaigrette.


Pork tenderloin drizzled with a mustard sauce and served with a citrus vinaigrette; and fresh orange juice is the star


1 tablespoon olive oil

2 pork tenderloins (about 1 pound each), trimmed of any excess fat or silver skin

Kosher salt and freshly ground pepper

1/4 cup whole-grain mustard

2 tablespoons Dijon mustard

2 tablespoons sour cream


  • Heat oil in a large non-stick skillet over high heat. Season tenderloins generously with salt and pepper; transfer to skillet and cook, turning, until browned all over, turning about 2 minutes per side
  • Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes
  • Remove pork from skillet, place onto a dish and cover with aluminum foil to rest for approximately 10 – 12 minutes. Reserve skillet with juices
  • To juices in skillet on medium low heat, add mustards, sour cream, and any accumulated juices from resting pork
  • Whisk over medium heat until heated through being careful to not bring this mixture to a boil. If sauce is too thick, think with a touch of water or stock to keep sauce-like consistency
  • Slice pork thinly (1/4 inch slices) and serve with pan sauce drizzled atop.

Serves 4



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