Pork Tenderloin 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
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:2-3 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 2-3 servings


  • 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

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.


  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

Light-Bodied Red Wine

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

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Reviewed Feb. 27, 2010

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

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