Pork Tenderloin with Mustard Sauce
Great Food Fast (2007) Martha Stewart Living
we like during busy Fall days is an easy, tasty dinner. This works. It
is a simplification of older recipes, which used full fat sour cream
and thinly sliced green bell pepper, which is also wonderful. We don’t
really love green bell pepper with red wine an awful lot. This
combination is better with wine and very, very good with Bel ‘Bruzzo.
Written from the book by Martha Stewart, found and given the a-ok by
our daughter, Cathy.
1 tablespoon olive oil
2 Pork Tenderloin (1 lb Each)
Coarse Salt and Fresh Pepper
1/4 Cup whole grain Mustard
2 tablespoons Dijon Mustard
2 tablespoons reduced fat sour cream
Heat olive oil in large straight sided skillet over high heat. Season
pork with salt and pepper. Cook until browned on all sides, 5-6 minutes.
Reduce the heat to medium-low. Cover; cook, turning the pork
occasionally, until an instant-read thermometer inserted into the
centers registers 150F, 20-25 minutes. Transfer the pork to a plate
(reserve the skillet with juices); cover with foil. Let rest 10 minutes.
To the skillet, add both mustards, the sour cream, and any accumulated
pork juices from the plate; whisk over medium heat until heated through
(do not boil). Add water if the sauce is too thick. Slice the pork;
serve with pan sauce.