PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE
Make and share this Pork Tenderloin with Creamy Mustard Sauce recipe from Food.com.
Provided by Crabbycakes
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 11x7 baking dish combine first 3 ingredients then add the tenderloin.
- Cover and refrigerate for 2 hours or more turning the meat at least twice.
- Remove meat from marinade and place on rack in a roasting pan.
- Reserve the marinade for basting, and bake for 45 minutes at 325 degrees, basting the meat occasionally.
- (Don't baste last 15 minutes as marinade could contaminate pork) Combine all ingredients for the sauce in a small mixing bowl, cover and chill.
- Serve pork either warm or cold with mustard sauce on the side.
Nutrition Facts : Calories 389.5, Fat 19.9, SaturatedFat 6.1, Cholesterol 121, Sodium 985.3, Carbohydrate 10.4, Fiber 0.6, Sugar 8.1, Protein 33.9
PORK TENDERLOIN WITH MUSTARD SAUCE
Steps:
- Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
- Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 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 the pan sauce.
- Mixed Green Salad with Citrus Dressing
- Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.
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