Monday, April 02, 2007

Pork Tenderloin with Mustard Sauce

My sister-in-law Jordan sent me this recipe. You can find it on Martha Stewart. We had it last night for dinner. It was so good and really easy. We ate it with artichokes (they're coming in season!) and mashed potatoes. Yum, Yum.

Pork Tenderloin with Mustard Sauce

Serves 6

1 tablespoon olive oil

2 pork tenderloins (¾-1 pound each), trimmed

Coarse salt and ground pepper

¼ cup whole-grain mustard

2 tablespoons Dijon mustard

2 tablespoons reduced-fat sour cream

Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150°, 20 to 25 minutes. Remove pork from skillet, wrap in aluminum foil, and let rest 10 minutes (reserve skillet with juices).

To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water if sauce is too thick.

Slice pork thinly and serve with pan sauce.


daisy said...

Can you cook the browned pork in a crock pot?

Erin said...

No, I wouldn't. It's not a slow cook kind of recipe. You would end up with shredded pork, which could still be very good, but different.