Pork Tenderloin with Garlic Mustard Sauce

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#8021

serves/makes:

ready in:
under 30 minutes

1 review
1 comment

ingredients

1 clove garlic
1 scallion
1 1/4 pound pork tenderloin
1 tablespoon flour
1 teaspoon butter
1 teaspoon olive oil
3/4 cup beef broth
1 teaspoon Dijon mustard
2 tablespoons parsley

directions

Mince garlic. Slice scallion. Slice pork into 8 diagonal slices. Heat butter and oil in large frying pan. Add pork and, cook until browned. Remove and cover to keep warm. Add garlic and scallion and saute. Add stock. Stir in mustard and parsley. Reduce to 1/2 cup.

added by

dancersrecipes

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

dmhogue April 4, 2012

Since the recipe doesn't tell you when to add the flour and this was not a cream based sauce I added the flour at the end and brought to a boil and this will make the sauce thicken.
- CDKitchen Reply:
  
  I would guess that the flour is used for coating the pork before browning (if you go by the order of ingredients and how they are mentioned in the directions).
Valerie REVIEW:
September 15, 2005

The garlic-mustard sauce is very mild, if you are hoping for a more powerful flavor, go ahead and double (or triple!) the amount of garlic and mustard called for. The recipe is very easy to make. The only error we found is that the instructions do not say when to add the flour. We assumed that it should be added just before adding the stock (then slowly add the stock in while stirring). We also added the pork medallions back to the reduced sauce, and turned them several times to coat.