When you're supposed to let the wine and mustard mixture simmer, do you pour it in with the pork while it's cooking, or do you put it in a separate pan from the pork? Add the flour and cook, stirring for 2 minutes. Heat your skillet with a few tablespoons of veggie oil and let it get very hot. Maybe if you're starving and the only things in the pantry are noodles, white wine, and dijon mustard… otherwise this is not good! Info. 1.Marinate pork in oil,wine and garlic overnight,chilled. Supper doesn't get any simpler than one pan and five ingredients. Serve pork with sauce and noodles. I'm surprised that this didn't have higher ratings. I followed the recipe exactly, and double and triple-checked just because it SOOO did not look like the picture. It doesn't take long for the pork to cook in such small pieces. I enjoyed this recipe - it was simple and tasty. Next time I will serve without the noodles. 1. Cook for 1 to 2 minutes or until sauce is slightly thickened, turning pork to coat with sauce. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. This was an excellent recipe. Served with mashed potatoes. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. The noodles soak up the extra sauce so you don't lose any flavor. 17 of 17 Beef Tenderloin Steaks and Balsamic Green Beans This is a waste of good pork. MyRecipes.com is part of the Allrecipes Food Group. Reduce heat to low. We like the sauce, which is very good over the egg noodles. Nutrition You do need to use quality wine, however. Dried thyme provides flavor, along with garlic and freshly ground black pepper. I cooked it slowly in a farberware pan, so it took a bit longer, but the meat was very tender. Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. I would also add other seasonings and I am going to try it again. Meal was good. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Let pork rest … Overall good and will try again! The pork had SO much flavor! I used a good chardonnay for the sauce (our "house white"), so that wasn't the problem. I served this dish with sautéed zucchini and got raves. Heat the 1/4 c. reserved vegetable mixture in a medium sauce pan over medium high heat. https://www.yummly.com/recipes/pork-tenderloin-mustard-cream-sauce For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. I served with grilled vegetables. We modified the cooking instructions to do it on the grill and both the marinade and mustard sauce … Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired. (5) Baking Time. Followed directions exactly and did not really listen to tips from previous posts. That was a great recipe, low cal, tasty, full of flavor, cheap... never thought of cooking with mustard before. You won't believe how easy it is! Let your tenderloins rest on the counter for about 20 minutes. Add 2 Tablespoons of bbq sauce to your mustard mix. I recommend using an instant-read thermometer or probe thermometer to determine when to take the pork out of the oven because baking times can vary greatly between ovens. The mustard wasn't too strong as I thought it might be. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Jim says: “This pork tenderloin w mustard sauce was AMAZING! I used a pork tenderloin and it was very tender. I purchased a sweet hot mustard that has a bit of horseradish in it, and the combo was divine. The ones that stated "too dry" must have read the instr. The only thing I will do different next time is add the pork back in the sauce and turn to coat it fully before plating. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Family love it. I read 5 minutes on each side. Cook noodles according to package directions, omitting salt and fat; drain. bought a so-so wine, and that may have been it...but the color was horrid, the smell was sour and the taste was completely off. https://www.recipetineats.com/pork-tenderloin-with-honey-garlic-sauce 242 calories; calories from fat 30%; fat 8g; saturated fat 1.9g; mono fat 4.4g; poly fat 0.9g; protein 26.5g; carbohydrates 14g; fiber 1.3g; cholesterol 89mg; iron 2mg; sodium 298mg; calcium 22mg. This recipe is great, because it serves my family (3) plus guests. While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. I would use a spicier mustard to give it bit more kick. I added grape tomatoes to make it edible. side 5min's total cook 15 min's Total w/ a 1in piece of meat--it can't be too dry. Reduce heat, simmer for 4 minutes or until slightly thick, stirring occasionally. I am a vegetarian and prepared this for my husband. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Mine did not come out dry like the other reviews stated. Made this exactly as called for and it turned out great. MyRecipes may receive compensation for some links to products and services on this website. I don't know if I did something wrong, but the color of the sauce wasn't the same as the photo, it was much lighter and more yellowish. I serve is over spaghetti squash and it worked. The pork is plain. The Best Pork Tenderloin Whole Grain Mustard Recipes on Yummly | Balsamic Grape Pork Tenderloin, Pork Tenderloin Amandine, Cuban Pork Tenderloin ... hoisin sauce, light soy sauce, honey and 2 more. Good, quick and easy recipe. I did add some tiny button mushrooms because I needed to finish them up, and I added about a tablespoon of maple syrup to the mustard/wine mixture just for fun. Trim fat from pork, rub pork with thyme mixture. I do recommend using 2 tenderloins if you want leftovers. Use hot & spicy mustard instead of dijon (it's too heavy and doesn't heat well) This really wasn't bad, and I was expecting it to be strange after reading the reviews. Adding it to my recipe file. Also, I usually reduce the sauce a little after I remove the pork before I add the cornstarch. Flatten each piece slightly by pressing down with your fingers (don’t use a meat mallet as the tenderloin … I served with asparagus with mustard and orange marmalade tosses for some zip. Jennifer Causey; Styling: Claire Spollen, Serves 4 (serving size: about 3 ounces pork and 2 tablespoons sauce). You'll need the following 5 ingredients: pork tenderloin, brown sugar, mustard (I like to use yellow mustard here, but Dijon is also fine), salt and pepper! Will definitely make & enjoy again. I will make it again but next time try to simmer for 5 minutes instead of 10. Heat oil in a large skillet over high heat. This is a quick, healthy and easy way to prepare the best pork tenderloin. My family wanted me to definately make this again. Others have said the wine either makes it or breaks it and I guess I didn't have a good wine for this and am not sure I would know what to use instead. Although the sauce worked with the pork, it did not go well with the pasta whatsoever. I followed the directions exactly and I must say the results were very tasty. I subbed the egg noodles for wild rice, which went nicely with the sauce, although previous reviewers are right, the sauce is too runny. I thought it generally sounded like an odd little recipe when I first read it, but since I was looking for another pork tenderloin recipe that didn't involve the smoker, oven or deep fryer, I gave it a shot. Lean and tender pork tenderloin is coated with garlic, dijon mustard, and dried herbs then roasted to perfection. Remove the meat from the fridge about 30 minutes before showtime on the grill. Why, oh why, did I not read JJ's review before making this recipe? 5 minutes of prep! I use beef tenderloin too. Roast pork, spooning sauce over meat about halfwaythrough, until an instant-read thermometer inserted intothickest part of meat registers 145 degrees, about 15 minutes. Was still delicious. Season pork tenderloins with salt, pepper, and … Just to give it the benefit of the doubt, before I tossed it in the trash, I took a bite just to see if looks were deceiving. To easily round out the plate for this elegant entrée, serve with a spinach salad and roasted potatoes or a bed of wild rice, and sprinkle with chopped fresh parsley. This recipe has good flavor but the cook time was wasy too long for the pork, it came out tough and overcooked. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. I added some splenda to sweeten the sauce which helped but there are WAY better pork recipes here. Place in shallow dish, cover and chill at least 2 hours. Step 2. We really liked this dish ... the mustard taste wasn't overpowering at all. 100% SPOT ON. Remove pork from pan; keep warm. It took all of 5 minutes to prep, and the rest of the time was spent in the oven. I used spiced tenderizer (instead of salt) and ground black pepper on the meat four hours before cooking; and a little more olive oil than called for to prevent dryness. Made a double batch so we have leftovers. Pound gently to make thin, round medallions. This is not bitter. Nutrition With 2.5 minutes on each side, it would have been done to perfection. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Roasting mellows the sharp tastes of the garlic and mustard, giving the finished tenderloin a little bit of a tangy zip. this link is to an external site that may or may not meet accessibility guidelines. Heat the olive oil in a large skillet over medium heat. This is great! Go ahead and do a heavy coat of the rub on the tenderloin a 3-4 hours before firing up the grill. Even while it was cooking, it smelled sour! And per reviewers recommendations, I used only one (rounded) tablespoonful of Dijon mustard. 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