Pork Tenderloin with Mustard Sauce
Pork Tenderloin coated with a coarse mustard pan sauce.
Servings 2 servings
- 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 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.
Serving: 1g | Calories: 183kcal | Carbohydrates: 1g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 48mg | Sodium: 837mg | Fiber: 1g