Monday, December 17, 2012

Pork Tenderloin with Light Mustard Sauce

Pork Tenderloin with Light Mustard Sauce
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


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


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 accompanying with Parisienne Potatoes or you can use some others from our collection.

Serve hot.

Enjoy this recipe and many more when visiting thibeaultstable

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