Try my Pork Tenderloin with Mustard Sauce recipe for an easy, elegant main dish. Pair it with steamed vegetables or pasta for a complete meal.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 2servings
Ingredients
1poundpork tenderloin(approx. weight) cut into 1-inch pieces
Freshly ground pepper
1teaspoonJane’s Crazy Mixed-Up Saltor other seasoning salt
1tablespoonbutter
1tablespoonolive oil
2tablespoonsgrainy mustardGrey Poupon Country Mustard preferred
½cupchicken broth
Instructions
Use paper towels to pat the pork tenderloin dry. Remove any silver skin if present. Cut the tenderloin crosswise 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 sprinkle each side of the tenderloin pieces with pepper and seasoning salt.
Melt the butter and oil in a large skillet over medium-high heat. Add the tenderloin and cook for approximately 5 minutes or until golden brown. Turn and continue cooking for an additional 5 minutes or until the tenderloin is cooked through. Remove to a plate and set aside.
To the skillet add the 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 the pan, stirring to coat with sauce.
Serve tenderloin and sauce immediately.
Notes
Completely cool the leftovers and store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave. Add a splash of chicken broth if the sauce needs thinning.
May also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat as stated before serving.