Pork with Mustard Sauce
“Back when I was a girl, I couldn’t wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together.” —Irma Pomeroy, Enfield, Connecticut
Photo: Taste of Home
- 1 pound pork tenderloin
- 2 tablespoons butter
- 1/2 cup beef broth
- 3/4 teaspoon dried tarragon
- 1/2 cup heavy whipping cream
- 1 tablespoon dijon mustard
- Salt and pepper to taste
- Hot cooked noodles optional
- Cut tenderloin into 8 pieces. Slice each piece again, but do not cut all the way through; open and flatten each piece, pounding slightly with meat mallet.
- In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings.
- In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired.
2 slices pork with 3 tablespoons sauce: 292 calories, 21g fat (12g saturated fat), 119mg cholesterol, 311mg sodium, 2g carbohydrate (1g sugars, 0 fibre), 24g protein.