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.

 Ingredients:

• 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

 Instructions:

• 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.