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Pork with Mustard Sauce

 Pork with Mustard Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 292 calories, 21 g fat (12 g saturated fat), 119 mg cholesterol, 311 mg sodium, 2 g carbohydrate, trace fiber, 24 g protein.

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Pork with Mustard Sauce (continued)

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