This is the perfect quick dinner. I had beautiful kale and cauliflower 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
- Preheat oven to 450 degrees. Whisk together wine, water, and mustard. Season pork on all sides with salt and pepper.
- 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. Carefully add mustard-wine mixture. Transfer pan to oven.
- 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. Let pork rest for 10 minutes before slicing.
- Meanwhile, thicken the sauce. Mix starch with 2T sauce and dissolve. Add mixture to pan and bring sauce to a boil. Cook until desired thickness is achieved. Serve pork drizzled with sauce.
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