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Pork with Mustard Sauce Recipe

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

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Pork with Mustard Sauce Recipe

Prep: 10 min. Bake: 40 min.

Yield: 2-3 Servings

10 40 50

Ingredients

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

Directions

Place pork on a greased rack in a roasting pan. Bake, uncovered, at 375° for 40-45 minutes or until a meat 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. Yield: 2-3 servings.

Nutritional Facts 1 serving (4 ounces) equals 238 calories, 11 g fat (5 g saturated fat), 85 mg cholesterol, 502 mg sodium, 7 g carbohydrate, trace fiber, 27 g protein.

Originally published as Pork with Mustard Sauce in Taste of Home February/March 2000, p41

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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