Pork Tenderloin with Mustard Rosemary Sauce

Pork Tenderloin with Mustard Rosemary Sauce

Pork Tenderloin with Mustard Rosemary Sauce, pork tenderloin always a good protein choice, lean and tasty, I usually marinate and grill mine for an easy dinner. This time, I thought it might be a nice change to pan roast a tenderloin , this is a more traditional cooking method,  mainly  for other types of roasts.  I was pleasantly surprised how well pan roasting worked for a Pork Tenderloin.  This recipe will  give you another option when you do not feel like firing up the grill.  Let’s cook!

Pork Tenderloin with Mustard Rosemary Sauce

  • Difficulty: easy
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the mustard and wine together make a delicious gravy

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Ingredients

1 pork tenderloin

3  tbls dijon mustard

1 1/2 cup dry white wine

2 tbls extra virgin olive oil

Seasoning mix i.e. McCormicks Montreal Chicken to taste

2 cloves of garlic crushed

2 tbls of fresh rosemary leaves chopped

Directions

-Bring the pork tenderloin to room temperature,  smear on both sides with dijon mustard and generously coat with seasoning mixIMG_1247.JPG

-In a heavy bottom lidded pan large enough for the roast,  add the olive oil, garlic and the rosemary lightly brown the garlic on medium heat

-Add the pork and brown on all sides

-When the roast is brown on all sides, take out of the pan and place on a plate while you deglaze the pan with white wine

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-On a lively heat, add the white wine,  scrape the bottom of the pan releasing all the brown bits.  Let the alcohol cook off the wine, the sauce should start to resemble a brown gravy

-Place the pork back into the pan, put a lid on the pan cook on low heat until a meat thermometer arrives to your desired cooking temperature

-Let set up a few minutes before slicing

-Slice and serve with pan juices either under or over the Pork Tenderloin

Buon Appetito!

Mickey

 

 

 

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