Pork Tenderloin with Mustard sauce
Seared pork tenderloin cutlets with creamy, mustard seed sauce. Easy recipe for even the most novice chef!
- 1 pork tenderloin (about 1 - 2 lbs)
- 1 tablespoon olive oil
- 1/2 cup White wine
- 2 teaspoons grainy Dijon mustard
- 2 tablespoons heavy cream (or coconut cream for dairy-free)
- Remove silver skin and any visible fat from the pork tenderloin
- Slice the raw meat into 1 inch thick rounds
- Place the tenderloin pieces between two pieces of plastic wrap and gently pound with a kitchen hammer or rolling pin to flatten slightly (about 1/2 inch thick)
- Lightly season tenderloin rounds with salt and pepper on both sides
- Heat oil in a large frying pan
- When oil has heated, place the tenderloins in the frying pan
- Cook on medium high heat for 4 to 5 minutes per side or to your desired doneness (i.e. medium, medium well done)
- Remove the pork tenderloin from the pan, cover with aluminum foil and set aside
- Turn the heat down on the frying pan (low-medium)
- Add the white wine to deglaze the pan (Warning: If the pan is too hot the wine will splatter)
- Make sure to scrape up any browned bits
- Add the mustard and the heavy cream and cook on medium to low heat for 2 to 3 minutes or until the sauce has thickened
- Pour the sauce
- Wine Options: You can use whatever white wine you have on hand. But when cooking with wine, it is best to use a stronger, dryer flavour wine so that it accents the dish.
- Vegetable Suggestions: We served this dish with steamed green beans. Also works well with grilled asparagus, steamed broccoli or any other vegetables.