Pork Tenderloin with Mustard Sauce

Name: Pork Tenderloin with Mustard Sauce
Yield: Serves 4
Ingredients: 1 tablespoon olive oil; 2 pork tenderloins (1 pound each); Coarse salt and fresh ground pepper; 1/4 cup whole-grain mustard; 2 tablespoons Dijon mustard; 2 tablespoons reduced-fat sour cream; 2 tablespoons fresh orange juice; 1 tablespoon honey; 1 tablespoon minced shallot; 2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper; 2 tablespoons extra-virgin olive oil; 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups); 4 ounces frisée, torn into bite-size pieces (4 cups); 1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups); (serves 4)

December 14, 2011

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork. Use any leftover pork to make sandwiches the next day.

Recipe information

Yield
Serves 4

Ingredients

1 tablespoon olive oil

2 pork tenderloins (1 pound each)

Coarse salt and fresh ground pepper

1/4 cup whole-grain mustard

2 tablespoons Dijon mustard

2 tablespoons reduced-fat sour cream

Mixed Green Salad with Citrus Dressing

2 tablespoons fresh orange juice

1 tablespoon honey

1 tablespoon minced shallot

2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper

2 tablespoons extra-virgin olive oil

1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)

4 ounces frisée, torn into bite-size pieces (4 cups)

1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)

(serves 4)

Preparation

Step 1
Heat the olive oil in a large straight-sided skillet over high heat. Season the pork with salt and pepper. Cook until browned on all sides, 5 to 6 minutes.
Step 2
Reduce the heat to medium-low. Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150°F, 20 to 25 minutes. Transfer the pork to a plate (reserve the skillet with juices); cover with foil. Let rest 10 minutes.
Step 3
To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil). Add water if the sauce is too thick. Slice the pork; serve with the pan sauce.
Mixed Green Salad with Citrus Dressing
Step 4
Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Purée until smooth. With the motor running, add the oil in a steady stream until emulsified. In a large bowl, toss the arugula, frisée, and radicchio with the dressing; season with more salt and pepper. Serve immediately.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsPork Tenderloin Pork Meat Main Dinner Gluten Free Nut Free Quick Easy Weeknight Meals Blender Cookbooks

Recipe information

Ingredients

Mixed Green Salad with Citrus Dressing

Preparation

Step 1

Step 2

Step 3

Mixed Green Salad with Citrus Dressing

Step 4

Recipe notes