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Pork Tenderloin with Mustard-Wine Sauce


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Rate this recipe 4.5/5 (4 Votes)


  • 1/2 cup dry white wine
  • 1/2 cup water
  • 2 tablespoons Dijon mustard
  • 1 pork tenderloin (about 1 pound)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil


Servings 4
Preparation time 40mins
Cooking time 40mins


Step 1

Preheat oven to 450 degrees. Whisk together wine, water, and
mustard. Season pork on all sides with salt and pepper.

Heat a 12-inch ovenproof saute pan over medium-high
heat; add oil. Sear pork until browned on all sides, about 6
minutes total. Remove from heat. Carefully add mustard-wine
mixture. Transfer pan to oven.

Roast pork, spooning sauce over meat about halfway
through, until an instant-read thermometer inserted into
thickest part of meat registers 145 degrees, about 15 minutes. Let pork rest for 10 minutes before slicing. Drizzle with sauce.

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