Mustard

A wonderful, spicy pairing with meats. For those who don't like peppers.

Pork Tenderloin with Mushroom Mustard Sauce

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I've been eating way too much chicken lately. What can I say? It's cheap, and so am I. But, I'm alive damnit, and I need to allow myself to enjoy some finer things like a nice, expensive cut of meat once in a while. Lucky for me, pork isn't that expensive. So I picked up a nice pork tenderloin, and decided to try my hand at this Pork Tenderloin with Mushroom Sauce from MyRecipes.

I don't have a deep roasting pan, so instead I seared it in my big fry pan (4 minutes per side), then stuck it on a sheet pan in a 375° oven for 25 minutes while I sautéed the mushrooms and made the sauce. Instead of chicken broth, I used some white wine, but by far the boldest flavor in the sauce was the mustard.

Altogether, it was perhaps the tastiest thing I've ever cooked. Mustard sauces are delicious, as I learned last year with Skillet Chicken with Mustard Sauce. Though, the garlic basic couscous I made to accompany could use some work...

Cooked pork tenderloins on roasting pan in oven Pork tenderloin medallions with mustard mushroom sauce and
couscous