Pork Tenderloin with Mustard-Wine Sauce

This is the perfect quick dinner. I had beautiful vegetables from my CSA share that were just asking to be served with a protein. My husband said “What about mustard sauce?”… We LOVE mustard sauce (I love mustard ANYTHING actually!). Mustard-Wine sauce, even better!

This recipe was adapted from Everyday Food. Easy and great.

  • 1 cup dry white wine
  • 1 cup water
  • 4 tablespoons Dijon mustard
  • 2 pork tenderloin (about 1 pound each)
  • Coarse salt and freshly ground pepper
  • 3-4 tablespoons extra-virgin olive oil
  • 1 T potato or corn starch, if desired, to thicken sauce
  1. Preheat oven to 450 degrees.
  2. Whisk together wine, water, and mustard.
  3. Season pork on all sides with salt and pepper.
  4. Heat a 12-inch ovenproof sauté pan over medium-high heat; add oil. Sear pork until browned on all sides, about 6 minutes total. Remove from heat.
  5. Carefully add mustard-wine mixture. Transfer pan to oven.
  6. Roast pork, spooning sauce over meat about halfway through, until an instant-read thermometer inserted into thickest part of meat registers 145 degrees, about 15 minutes.
  7. Let pork rest for 10 minutes before slicing.
  8. Meanwhile, thicken the sauce. Mix starch with 2 tablespoons of sauce and dissolve. Add mixture to pan and bring sauce to a boil. Cook until desired thickness is achieved.
  9. Serve pork drizzled with sauce.

One Year Ago:

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

4 responses to “Pork Tenderloin with Mustard-Wine Sauce

  1. Midwestern Plant Girl

    We love mustard also! I wonder how this sauce might taste over chicken… I’m going to note it to try. Not a huge pork tenderloin fan, at least for now. 🙂

  2. SP @ Third Culture Cooking

    That sauce looks incredible, and I’m intrigued by the cooking method – so you ‘baked’ the sauce (for lack of a better word!) along with the pork and then thickened it on the stovetop?

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