Pork Tenderloin with Mustard Sauce Recipe

2 1 2
Publisher Photo

Pork Tenderloin with Mustard Sauce Recipe

Read Reviews
2 1 2
Publisher Photo
This is a dressy way to serve pork tenderloin. It has a subtle mint flavor.—Mildred Sherrer, Fort Worth, Texas
MAKES:
2-3 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

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

Nutritional Facts

4 ounce-weight: 238 calories, 11g fat (5g saturated fat), 85mg cholesterol, 502mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 27g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Pork with Mustard Sauce in Taste of Home February/March 2000, p41

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forPork Tenderloin with Mustard Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katlaydee3 User ID: 3741999 29491
Reviewed Feb. 27, 2010

"I did not care for this recipe at all."

Loading Image