I’ve been traveling all this week for work. It’s only Wednesday and I’m pretty dadgum tired. Normally I work from my home (it’s a full-time 8 to 5 job) so I don’t really have to dress up every day. I mean, why would I put on heels and a jacket to sit at my computer at home? I did that for about 20 years so I should be used to it, right? So why is this getting up early every morning, getting dressed and driving into the office kicking my fanny?
Since I am pretty worn out, this is going to be a short-and-sweet, just-give-me-the-recipe-thank-you kind of post. I do have big plans for cooking over the upcoming holiday weekend and will have some surprises for everyone next week.
This pork tenderloin recipe is so easy and quick to prepare. I like to serve it with a side of pasta and tomato sauce and maybe a steamed veggie. Hope you enjoy it!
1 pork tenderloin, cut into 1-inch pieces
Freshly ground pepper
1 tblsp. butter
1 tblsp. olive oil
Jane’s Crazy Mixed-Up Salt (or other seasoning salt)
2 tblsp. coarse prepared mustard (Grey Poupon Country Mustard preferred)
¼ to ½ cup chicken broth
Cut the pork tenderloin into approximately 1-inch thick pieces. Flatten each piece slightly by pressing down with your fingers (don’t use a meat mallet as the tenderloin is too delicate for that treatment!).
Lightly pepper each side of the tenderloin pieces.
Melt the butter and oil in a large skillet over medium high heat. Add the tenderloin and sprinkle generously with Jane’s Crazy Mixed-Up Salt. By the way, if you’ve never tried Jane’s Salt, please go right out and buy some now. It’s the most wonderful blend of spices and is great on just about anything I can think of. Cook for approximately 5 minutes or until golden brown.
Turn. Continue cooking an additional 5 minutes or until tenderloin is cooked through. Remove to a plate and set aside.
To the skillet add 2 tablespoons of coarse, grainy mustard and stir well. Add ¼ cup chicken broth, stirring well. If needed, add up to an additional ¼ cup of chicken broth. Cook until sauce has thickened slightly.
Add tenderloin back to pan, stirring to coat with sauce.
Serve tenderloin and sauce immediately.
Enjoy!
Pork Tenderloin coated with a coarse mustard pan sauce.
Ingredients
- 1 pork tenderloin, cut into 1-inch pieces
- Freshly ground pepper
- 1 tblsp. butter
- 1 tblsp. olive oil
- Jane’s Crazy Mixed-Up Salt (or other seasoning salt)
- 2 tblsp. coarse prepared mustard (Grey Poupon Country Mustard preferred)
- ¼ to ½ cup chicken broth
Instructions
- Cut the pork tenderloin into approximately 1-inch thick pieces. Flatten each piece slightly by pressing down with your fingers (don’t use a meat mallet as the tenderloin is too delicate for that treatment!). Lightly pepper each side of the tenderloin pieces.
- Melt the butter and oil in a large skillet over medium high heat. Add the tenderloin and sprinkle generously with Jane’s Salt. Cook for approximately 5 minutes or until golden brown. Turn. Continue cooking an additional 5 minutes or until tenderloin is cooked through. Remove to a plate and set aside.
- To the skillet add 2 tablespoons of coarse, grainy mustard and stir well. Add ¼ cup chicken broth, stirring well. If needed, add up to an additional ¼ cup of chicken broth. Cook until sauce has thickened slightly.
- Add tenderloin back to pan, stirring to coat with sauce.
- Serve tenderloin and sauce immediately.
{ 11 comments… read them below or add one }
Pork can be hard to keep tender, but this looks really great. And flavorful too!
You’re so right. It can be difficult to keep it tender, but this tenderloin turned out so that you could cut it with a fork! Hope you’ll try this sometime.
Delicious pork. The sauce sounds so delicious!! I must give that a try.
Do try it sometime, Jenn. It’s so quick and easy and very flavorful.
This looks truly delicious!!!
I’ve been hesitant about trying pork tenderloin simply because I worry about how long to cook it for. Now I am inspired to try it out! Your dish came out really delicious and I bet the pork tenderloin was juicy and tender
This pork tenderloin sounds and looks so yummie, like the tangy mustard on it…it is must try :-)
Looks delicious. I love mustard and pork.
I make this too! So easy and delicious.
This one knocked it out of the park! I made it for dinner last night and my husband told me he woke up thinking about it this morning! I paired it with the baked fruit and a pasta side. My twelve year old is looking for a cape to have me wear as I now answer to “Super Mom”. Thank you – this was easy and an instant family favorite!!
Laura – I’m so glad all of you enjoyed this recipe. It’s one of our favorites, too, but I haven’t made it in quite a while. This one is particularly good for dieters since the tenderloin is very lean.