Pork with Mustard Sauce Recipe

5 3 5
Pork with Mustard Sauce Recipe
Pork with Mustard Sauce Recipe photo by Taste of Home
Publisher Photo

Pork with Mustard Sauce Recipe

Read Reviews
5 3 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

Cut tenderloin into eight pieces. Slice each piece again, but do not cut all of 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. Yield: 4 servings.
Originally published as Pork with Mustard Sauce in Taste of Home February/March 1995, p29

Nutritional Facts

1 each: 292 calories, 21g fat (12g saturated fat), 119mg cholesterol, 311mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 24g protein.

  • 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
  1. Cut tenderloin into eight pieces. Slice each piece again, but do not cut all of the way through; open and flatten each piece, pounding slightly with meat mallet.
  2. 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.
  3. 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. Yield: 4 servings.
Originally published as Pork with Mustard Sauce in Taste of Home February/March 1995, p29

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Reviews forPork with Mustard Sauce

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MY REVIEW
kirstenleiby User ID: 4872167 6699
Reviewed Sep. 25, 2013

"I've made these for years. The entire family looks forward to it. I've used chops more times than not. So happy the recipe is still here!!"

MY REVIEW
heidi186 User ID: 1661764 3009
Reviewed Sep. 4, 2012

"Very easy to make, and so flavorful. I was out of tarragon, so I used sage instead, and loved it! My kids are not mustard lovers, which made this recipe all the much more appealing as you can serve the sauce on the side and satisfy everyone!"

MY REVIEW
cristenc User ID: 2490821 5952
Reviewed Mar. 9, 2009

"The flavor in this sauce is wonderful! I've made it with pork chops but the tenderloin is obviously better. Delicious!"

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