Pork Tenderloin with Mustard and White Wine Sauce
Total time: 35 minutes
Pork and mustard go well together. It makes a lovely, quick, mid-week dinner, yet 'gourmet' enough for unexpected guests! If the tenderloin has a lot of ‘silver’, trim it with a sharp knife before slicing.
- 1 pork tenderloin, 14oz (420gr)
- 1 small or 1/2 medium onion
- 1 clove garlic
- 1 tbs olive oil
- 1 tsp thyme
- 2 tbs Dijon-style mustard
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock
- Thinly slice the onion and finely chop the garlic.
- Sauté onion and garlic in oil in non-stick skillet over medium-high heat.
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Brush 1 tbs mustard on one side of pork.
- When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes.
- Brush remaining mustard on top and turn.
- Sauté for 5 minutes.
- Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes.
- Dissolve cornstarch in chicken stock.
- Uncover, increase heat, add cornstarch and stir until sauce is thickened.
- Remove pork to small platter, spoon sauce over and serve.