pork tenderloin with mustard sauce
categories:  Pork   

Prepared: 2010-02-01

ingredients:

• 1 tbsp butter
• 1 tbsp oil
• 1 lb (450 g) pork tenderloin, cut in 1 inch (2.5 cm) slices
• 3/4 cup (180 mL) dry white wine or chicken broth
• 2/3 cup (160 mL) 15% cream
• 2 tbsp old-fashioned mustard
• ground black pepper to taste

Preparation:

• Heat butter and oil in a frying pan.
• When butter is frothy, sear meat 1 minute per side. 
• Reduce heat and cook 10 minutes; set aside.
• Put meat on a serving dish and keep hot.
• Over high heat, pour wine into the frying pan and deglaze with a wooden spoon.
• Boil until wine is reduced to about 1 tbsp (about 5 minutes).
• Add cream, mustard and pepper; mix.
• Boil lightly.
• Pour the sauce over the pork and serve.

Serving suggestion:

• Serve with potatos and asparagus.
  (We served it with carrots and wild rice.  A salad would have been nice too).