Pork Tenderloin In Mustard Sauce

Pork Tenderloin 2Pork Tenderloin In Mustard Sauce

This pork tenderloin is a big hit in my house and a perfect weekend dish.  These spring days are numbered so let’s get these comfort food meals in before summer gets here.

INGREDIENTS

2 Medium Size Pork Tenderloins

2 Tablespoons Kosher Salt

2 Tablespoons Freshly Ground Pepper

1/2 Cup Chopped Shallots

4 Tablespoons Butter

1 Cup Sliced Mushrooms

1/2 Cup Chicken Broth

1/2 Cup White Wine

1/4 Cup Dijon Mustard

1/4 Cup Sour Cream

Preheat your oven to 425º F.  Smear the pork tenderloins with the kosher salt and pepper.  Place the tenderloins into a large size (lined with parchment paper) baking pan and cook, uncovered, for 30 minutes.  In a large size skillet sauté the shallots, in the butter, for 2 minutes over a medium heat.  Add the sliced mushrooms and cook for 3 minutes.  Add the chicken broth and the white wine.  Turn the heat to low and cook for another 10 minutes.  Stir in the Dijon mustard and cook for 1 minute.  Add the sour cream and combine well.  Cook for 3 more minutes.  Remove the tenderloins from the oven and let rest for 15 minutes covered in a foil tent.  Slice the pork into medallions and place onto a serving platter.  Drizzle the medallions with the mustard sauce and serve.  Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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