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Pork Tenderloin with Mustard Sauce

 Pork Tenderloin with Mustard Sauce
This is a dressy way to serve pork tenderloin. It has a subtle mint flavor.—Mildred Sherrer, Fort Worth, Texas
2-3 ServingsPrep: 10 min. Bake: 40 min.


  • 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


  • 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.

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Pork Tenderloin with Mustard Sauce (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.