Pork Tenderloin With Creamy Mustard Sauce Recipes

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PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE



Pork Tenderloin With Creamy Mustard Sauce image

This is a Nestle Carnation milk recipe that sounds like it will be simple but good. It's also pretty low in fat! Substitute the pork with chicken, if desired. Posting for safekeeping.

Provided by Mel T

Categories     Pork

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb pork tenderloin
3/4 cup 2% evaporated milk
2 tablespoons Dijon mustard
3 green onions, sliced
1 teaspoon vegetable oil

Steps:

  • Cut pork into 1-inch thick slices.
  • Flatten slices to 1/4-inch thickness between two pieces of plastic wrap. Season with salt and pepper.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Cook pork on each side for 2 minutes or until browned and cooked through. Transfer to plate and keep warm.
  • Reduce heat to low. Add evaporated milk, stirring to loosen brown bits from bottom of skillet.
  • Stir in mustard, green onions, and pork. Cook 3 minutes or until sauce is slightly thickened.

Nutrition Facts : Calories 172.7, Fat 7.5, SaturatedFat 2.3, Cholesterol 74.8, Sodium 141.4, Carbohydrate 1.4, Fiber 0.5, Sugar 0.5, Protein 23.8

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!

Provided by THERRELLFAMILY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 9h15m

Yield 8

Number Of Ingredients 8

⅓ cup red wine
⅓ cup soy sauce
2 tablespoons light brown sugar
2 pounds pork tenderloin
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons mustard powder
1 tablespoon minced fresh chives

Steps:

  • Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
  • In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
  • Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE



Pork Tenderloin Steaks with Mustard Cider Sauce image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds pork tenderloin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives

Steps:

  • Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
  • Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
  • Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

PERFECT PORK TENDERLOIN



Perfect Pork Tenderloin image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 6

1 tablespoon olive oil
2 pork tenderloins (3/4 - 1 pound each), trimmed
Coarse salt and ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream

Steps:

  • Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low and cover skillet; cook pork, turning occasionally, until an instant-read thermometer registers 150 degrees. 20 to 25 minutes. Transfer pork to a plate, cover with aluminum foil, and let rest 10 minutes (reserve skillet with juices).
  • To juices in skillet, add mustards, and sour cream, and any accumulated juices from resting pork; whisk over medium heat until heated through (do not boil). Add water, if sauce is too thick.
  • Slice pork thinly and serve with pan sauce.

Nutrition Facts : Calories 206 g, Fat 9 g, Protein 29 g

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

This is a dressy way to serve pork tenderloin. It has a subtle mint flavor.-Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2-3 servings.

Number Of Ingredients 8

3/4 pound pork tenderloin
1 tablespoon all-purpose flour
3/4 cup milk
2 to 3 teaspoons minced fresh mint or 1/2 to 3/4 teaspoon dried mint
3 tablespoons Dijon mustard
2 tablespoons chicken broth
1/4 cup sour cream
1/8 teaspoon pepper

Steps:

  • Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. , Meanwhile, combine flour, milk and mint in a small saucepan until blended. Bring to a boil over medium heat; cook and stir for 2 minutes. Stir in mustard and broth; remove from the heat. Whisk in sour cream and pepper. Serve with the pork.

Nutrition Facts :

PORK TENDERLOIN WITH DIJON MARSALA SAUCE



Pork Tenderloin with Dijon Marsala Sauce image

Pork tenderloin coated in Dijon mustard, and served with a Marsala mustard sauce. Absolutely delicious! Try the sauce over other cuts of meat and vegetables.

Provided by KOALAGIRL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pork tenderloins
4 tablespoons Dijon mustard
1 tablespoon oil
2 tablespoons butter
2 shallots, minced
1 cup Marsala wine
1 tablespoon Dijon mustard
1 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
  • Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
  • Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
  • Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
  • Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

Nutrition Facts : Calories 463.2 calories, Carbohydrate 12.1 g, Cholesterol 162.9 mg, Fat 26.1 g, Fiber 0.1 g, Protein 32.6 g, SaturatedFat 13.7 g, Sodium 439.2 mg, Sugar 3.8 g

IVO'S PORK TENDERLOIN IN MUSTARD CREAM SAUCE



Ivo's Pork Tenderloin in Mustard Cream Sauce image

Another from the arsenal of my husband who I've learned to trust in the kitchen. Makes me jealous, but hey, I love to eat and so I swallow my pride along with his culinary offerings!

Provided by Sandi From CA

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 pork tenderloin, cleaned, excess fat removed
1 cup cream
1 -2 cup mushroom, sliced
1 -2 cup onion, thinly sliced into rings
2 tablespoons coarse grain mustard
2 tablespoons butter
1 tablespoon vegetable oil
salt and pepper, to taste

Steps:

  • Preheat oven to 375°F.
  • Butter one oven-safe dish large enough for the two tenderloins.
  • Fry the onion rings in some butter until soft and golden; set aside.
  • Fry the mushrooms in vegetable oil until well-browned; set aside.
  • Cut the tenderloins into two pieces each; add pepper and salt to taste.
  • Slather each piece with lots of mustard and brown quickly in hot butter. Don't worry if the mustard sticks to the pan!
  • Transfer the tenderloins to the oven dish, then deglaze the pan with the cream; pour the cream over the tenderloins. Divide the fried onions and mushrooms over the tops of the tenderloins.
  • Cover with foil and bake in oven for 30 minutes. Cut into tenderloins to see if they are done, they should be just beyond pink in the center.

Nutrition Facts : Calories 578.3, Fat 36.6, SaturatedFat 18.6, Cholesterol 245.7, Sodium 204.8, Carbohydrate 6.1, Fiber 0.9, Sugar 2.1, Protein 54.5

PORK TENDERLOIN WITH MUSTARD SAUCE



Pork Tenderloin with Mustard Sauce image

Categories     Salad     Sauce     Mustard     Pork     Side     Boil

Yield Serves 4

Number Of Ingredients 16

1 tablespoon olive oil
2 pork tenderloins (1 pound each)
Coarse salt and fresh ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
Mixed Green Salad with Citrus Dressing
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisée, torn into bite-size pieces (4 cups)
1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)
(serves 4)

Steps:

  • Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
  • Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
  • To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
  • Mixed Green Salad with Citrus Dressing
  • Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.

PORK WITH MUSTARD SAUCE



Pork with Mustard Sauce image

Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound pork tenderloin
2 tablespoons butter
1/2 cup beef broth
3/4 teaspoon dried tarragon
1/2 cup heavy whipping cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Hot cooked noodles, optional

Steps:

  • Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet. , In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings. , In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.

Nutrition Facts : Calories 292 calories, Fat 21g fat (12g saturated fat), Cholesterol 119mg cholesterol, Sodium 311mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.

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PORK TENDERLOIN WITH MUSTARD SAUCE RECIPE - DELISH
2008-01-01 Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes. Reduce heat to medium-low …
From delish.com
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PORK MEDALLIONS WITH PRUNES AND SPICY MUSTARD CREAM SAUCE
2019-09-11 Heat 1 ½ tablespoons of the oil in a large skillet over medium high heat. Season the pork medallions on both sides with salt and add them to the skillet. Sauté until golden about 2 minutes a side. Using tongs, transfer the pork to a plate and cover with foil to keep warm. Add the remaining ½ tablespoon oil and shallots to the skillet.
From saramoulton.com
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SAUSAGE-STUFFED PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE
2014-12-01 Spread mustard over top. Arrange sausage mixture in 2-inch (5 cm) wide strip lengthwise along centre of pork. Starting at long side, roll up; tie at 2-inch (5 cm) intervals with butcher's twine. Sprinkle with salt and pepper. In large skillet, heat oil over medium-high heat; cook pork, turning, until browned all over, about 5 minutes.
From canadianliving.com
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PORK TENDERLOIN IN MUSTARD SAUCE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pork Tenderloin In Mustard Sauce are provided here for you to discover and enjoy ... Healthy Cranberry Sauce Recipes Is Diet Cranberry Juice Healthy Healthy Foods Cranberry Juice Herbalife Healthy Meal Flavors Couscous Salad Recipes Healthy Healthy Protein Pancake Easy Recipes. Easy Rava Dosa Indian Potato Recipes Easy Easy …
From recipeshappy.com
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PORK TENDERLOIN WITH MUSTARD CREAM SAUCE - THE TIPSY HOUSEWIFE
2019-09-10 Steps. Dry off your pork tenderloins with paper towels. Season all sides of the tenderloins with the salt, pepper, caraway seeds, nutmeg, and dry mustard. Let your tenderloins rest on the counter for about 20 minutes. Heat your skillet with a few tablespoons of veggie oil and let it get very hot.
From thetipsyhousewife.org
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Top Asked Questions

How to cook pork tenderloin with mustard and olive oil?
Preheat oven to 400° F. Line a baking sheet with foil. Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper. Heat 1 tablespoon olive oil in a large pan over medium-high heat.
How do you cook a pork tenderloin in a skillet?
For this recipe, Lucinda sears a tenderloin and serves it with a savory sauce of mustard and sour cream. Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes.
How to cook pork shoulder with mustard?
The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork. Heat oil in a large skillet over high heat. Season pork with salt and pepper; transfer to skillet and cook, turning, until browned all over, 5 to 10 minutes.
What is the best sauce to cook pork tenderloin in?
Pan-Seared Pork Tenderloin in Mustard-Cream Sauce was definitely the right combination. Juicy medallions smothered in a rich and creamy dijon mustard sauce that needs one skillet, a few pantry staples and 15 minutes.

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