Pork Tenderloin in Mustard Sauce

This was a bit of a shocker. I just wanted to make something that involved a mustard sauce. I got the recipe originally from Recipezaar, but partially due to negligence and an inborn inability to follow directions, I tweaked it. So follow the link for the original – I’m posting here what I did. It looks kind of involved, but it comes together really quickly. I served it over egg noodles, but it might work with brown rice or a dark green vegetable like broccoli. The sauce was fabulous – I suggest 1.5ing or doubling it.

1 c crème fraîche
1 T whole grain mustard
1 t dijon mustard
1 t Colman’s dry mustard
1 T butter
1 T canola oil
1 onion, sliced thin
1 medium pork tenderloin (about 1 lb), trimmed and sliced thin
1 lb mushrooms, sliced thin
1/2 c chicken broth
1/2 t cornstarch
1/2 t ground black pepper
1/4 t tarragon

Whisk together crème fraîche and all three mustards in a small bowl and set aside. In a large skillet, heat butter and oil to medium and cook onions until just soft, about 3-5 minutes. Remove onions to plate and turn skillet up to high. When the pan starts to smoke a little, add the pork and quickly stir-fry (the thinner the pork is sliced, the faster this part goes). When the pork is still slightly pink in the centers, add the mushrooms and stir frequently. When the mushrooms just start to release their juices, add the onions back in. Stir the cornstarch into the chicken broth and add it to the skillet, letting it come to a rapid boil. After it boils for about a minute, add the pepper and tarragon, then turn the heat down to medium low and add the mustard mixture. Stir until just combined and heat through, but do not boil. Serve immediately.

2 thoughts on “Pork Tenderloin in Mustard Sauce”

  1. Joe

    I just gave this a try.

    Your tweaks were great. I can only imagine how inferior the original recipe came out. Only thing that would have helped me would be a bigger pan. I’ll save this for guests though, it can feed a decent amount of people since you get so full on so small of a portion. I don’t prefer rich dishes but this will be a crowd pleaser!

    Nice to ‘meet’ you, Sarah and Cliff. I think I’ll cook up some more recipes you guys have here. You guys headed to the next webmu? I don’t even know if my aunt is, I have to call her…

    1. cliff1976

      Glad you enjoyed it! Sarah is the saucemeister in our house. We are indeed headed to the next WEBMU — hope your aunt can come!

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