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Picture from thibeaultstable Image Credit Ann |
Pork
Tenderloin with Light Mustard Sauce
“This is a
very simple dinner: Pork Tenderloin served on a bed of baby spinach with a
light mustard sauce and Parisienne Potatoes.” Ann
Ingredients:
1 pork
tenderloin
4 garlic
cloves, minced
Salt and
coarse ground black pepper, to season and taste
2 tablespoon vegetable
oil
2 teaspoon
Dijon mustard
1 cup chicken
broth
1 teaspoon
cornstarch
Baby spinach
leaves
Preparation:
Rub the pork
tenderloin with fresh minced garlic and season with salt and lots of coarse
ground
black pepper.
Add a little
oil to a shallow roasting pan and place the tenderloin in a 450°F oven.
The tenderloin
should be done in about 25 minutes.
Turn the
roast once or twice.
Remove the
meat from the pan and set aside to rest.
Place skillet
over medium high heat and add a cup of chicken broth and a teaspoon or two of
Dijon mustard.
Mix a
teaspoon of cornstarch with a little broth or water and stir into sauce.
Simmer for a
few minutes.
Slice the
pork tenderloin and plate over some baby spinach leaves, spooning a little of
the
mustard sauce over each piece.
Serve hot.
Enjoy this
recipe and many more when visiting thibeaultstable
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