Pork Tenderloin with Mustard Sauce
This pork tenderloin in mustard sauce is a simple, flavorful dish featuring tender pork, creamy mustard, and mushrooms.
Nutrition Facts
Per Serving: Calories: 450 kcal, Fat: 32 g, Sodium: 850 mg, Carbohydrate: 8 g, Protein: 28 g
Descriptions
This recipe combines pork tenderloin with a creamy mustard sauce, flavored with white wine and mushrooms. It’s a straightforward, one-pot dish cooked in a Dutch oven, perfect for a family dinner or special occasion. The rich and creamy sauce pairs perfectly with tender, juicy pork, making it an ideal comfort meal.
Directions
1- Cut the pork tenderloin into medallions.
2- Heat a mixture of butter and olive oil in a Dutch oven over medium heat.
3- Sear the pork medallions on all sides until golden brown, about 5-7 minutes. Remove and set aside.
4- Drain excess fat from the pot, then deglaze the pot with white wine. Add vegetable broth, mushroom juice from the canned mushrooms, and ⅔ of the heavy cream. Stir and bring to a simmer.
5- Coat the pork medallions with whole grain mustard and return them to the pot, along with the mushrooms.
6- Cook on low heat for about 30 minutes, stirring occasionally to prevent sticking.
7- In the last few minutes of cooking, stir in the remaining cream. Season with salt and pepper to taste.
Note's
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Fresh mushrooms can be used instead of canned mushrooms for a fresher taste, but be sure to sauté them beforehand to remove excess moisture.
- Pair this dish with mashed potatoes, rice, or buttered noodles to soak up the delicious sauce.
Ingredients
- 1 lb pork tenderloin, cut into medallions
- 2 tbsp butter
- 2 tbsp olive oil
- ½ cup whole grain mustard
- 1 ½ cups heavy cream
- 1 cup vegetable broth
- 1 cup canned mushrooms, drained
- 1 cup dry white wine
- Salt and pepper to taste
