- 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
- 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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Pork with Mustard Sauce
"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!!"
"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!"
"The flavor in this sauce is wonderful! I've made it with pork chops but the tenderloin is obviously better. Delicious!"