30 mins
Pork Tenderloin with Mustard Sauce
Recipe by Graham
An amazingly simple yet totally delicious recipe that you'll keep handy at all times. Quickly made with just a few ingredients. I came across this recipe in France where it's called "Filet Mignon à la Moutarde" and it was then that I discovered that, even though you use what seems to be a large amount of Dijon mustard, the resulting sauce is not strong since the sharpness of the mustard is reduced in the cooking.
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English Breakfast Crumpet Burger Ingredients for Pork Tenderloin with Mustard Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Pork Tenderloin with Mustard Sauce
- Remove all the "stalks" of the fennel, leaving just the bulb. Remove any hard, weathered outer layers then wash the bulb(s) and thinly slice them. Place the fennel slices into a pan with a drizzle of olive oil. Cook gently for 5 minutes to soften.
- Meanwhile, trim the feet of the mushrooms, wash them, and cut them into quarters. Add these to the pan. Season with salt and freshly-ground black pepper and cook gently for a further 4 or 5 minutes.
- While these are cooking trim any 'silver skin' off the outside of the tenderloin, then cut into bite-sized pieces. Add these to the pan and cook for another 7 minutes. Add the cider vinegar, the mustard, and 4 tablespoons of water. Stir and leave to cook for a few more minutes.
- Serve, sprinkled with freshly-chopped parsley.
GRAHAM'S HOT TIP:
Serve with some nice new potatoes. Don't be afraid about the quantity of mustard. It will lose it's 'bite' but retain its flavour during cooking. If you taste the sauce and find it too strong, add a tablespoon of cream to round out the taste.
Either a light red, or a rosé wine works wellReviews of Pork Tenderloin with Mustard Sauce
| May 09 2023 My family rave over this recipe. The taste is so unusual and yet so mild. I can honestly say that this is the first time I've felt inclined to leave a review on a recipe website, but this particular recipe is outstanding and deserves to be recognised. Very, very easy and so quick too. Thanks. joon (1 review) |
March 08 2020 Heck of a recipe, this. It is, as the writer claims, so very easy to do and tastes just superb. Definitely a 'keeper' and will feature often, I suspect, in my culinary efforts! Despite my doubts, the mustard really doesn't give a strong taste. It's there, but it's very subtle. jaden_123 (2 reviews) |
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