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Pork Tenderloin with Mustard Sauce

When I visited my friend Jenny in Chicago a few months ago, her very sweet boyfriend cooked us dinner so that Jenny and I could drink wine, chat, laugh uncontrollably and reminisce of our days spent riding camels in Australia, soaking in the sulfur baths of New Zealand, gorging on duck fat coated potatoes in France, and trekking through waterfalls in Martinique. (And quite honestly, that barely covers it!)

The meal was so delicious that as soon as my little one and I returned home it was the very first meal I prepared. And I have made iterations of it 3 times since.

While not exactly photogenic (large slabs of meat in brown sauce tend not to be) this recipe was utterly delicious. Jenny’s boyfriend served it with perfectly crisp roasted potatoes. In the photo above I was short on time so I served it with sauteed mushrooms over a bed of quinoa. (The quinoa really soaks up the mustard and pork juice sauce and tastes delicious.)

Wait to add salt to sauteed mushrooms until AFTER they are done cooking. And to boost their flavor, start with some fresh garlic and olive oil in the pan.

This recipe is now a staple in our kitchen. And as always (at least in this household!) a good meal is only partly about the actual food. It’s often about the feelings the food evokes. In this case, the years of memories of great times with a fabulous friend.

Pork Tenderloin with Mustard Sauce:

  • 1 tablespoon olive oil
  • 2 pork tenderloins (3/4 – 1 pound each), trimmed
  • Coarse salt and ground pepper
  • 1/4 cup whole-grain mustard
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-fat sour cream

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. Remove pork from skillet, wrap in 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.

Pork Tenderloin with Mustard Sauce found here on Martha

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