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Pork Tenderloin with Mustard Sauce

Ready in 30 mins

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.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Pork Tenderloin with Mustard Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

Serves 4:

1¼ lb pork tenderloin
1 large fennel (or two small)
1¼ lb mushrooms
4 level tablespoons Dijon mustard
1 tablespoon cider Vinegar
1 small bunch fresh parsley
1 tablespoon olive oil
  salt and freshly-ground black pepper

How to Cook Pork Tenderloin with Mustard Sauce

  1. 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.
  2. 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.
  3. 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.
  4. 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.
 
GRAHAM'S WINE RECOMMENDATION:
Either a light red, or a rosé wine works well