Pork Tenderloin with Mustard Cream Sauce makes a perfect meal for a family dinner, but is elegant enough to serve to company.
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Some of the ingredients in this sauce may come as a surprise. I was rifling through the refrigerator contemplating what would go well with pork, when my eyes fell on the sweet relish. Seemed a bit weird, but I liked the idea. After all, relish is great on hotdogs and goes perfectly with mustard, so why not on a pork tenderloin?
The result was nothing even close to any food you might find at a ball park. Mustard, garlic and thyme make this cream sauce delicious, but the hint of sweet relish really makes it sing.
This recipe works well for the busy cook. Pork tenderloin cooks quickly and this dish requires only one pan from start to finish. The entire recipe only takes about 35 minutes or so to put together.
- 1 large garlic clove, crushed
- 1/4 teaspoon dried thyme
- 2 teaspoons prepared stone-ground mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon butter, ghee, or coconut oil
- 1 pastured pork tenderloin (1 to 2 pounds)
- 2 Tablespoons white wine vinegar
- 1/4 cup dry white wine, no sulfites added. Beef stock may be substituted
- 1 teaspoon sweet relish (check ingredients to be sure they are approved for your diet)
- 1/2 cup heavy cream from grass-fed cows
- 1 teaspoon prepared stone-ground mustard
- 1/4 teaspoon thyme
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground pepper
- Heat oven to 425F.
- Place the garlic, thyme, mustard, salt, and pepper on the pork tenderloin. Rub these ingredients into the meat until they are equally distributed.
- Heat 1 Tablespoon butter in an oven safe skillet or Dutch oven over medium high heat.
- When skillet is hot, add the herb covered pork tenderloin.
- Brown tenderloin on all sides.
- Place skillet with pork tenderloin in the oven and roast until the internal temperature of the tenderloin is 160F. This takes 20-25 minutes.
- Remove tenderloin to a cutting board and let rest.
- Add vinegar the same skillet the tenderloin was cooked in. Heat over medium heat.
- Stir, scraping up browned bits.
- When vinegar has cooked down and has almost a glaze consistency, add the wine.
- Cook wine, stirring constantly until it has reduced to about 1 1/2 tablespoons.
- Add the sweet relish, cream, mustard, thyme, salt and pepper.
- Cook until cream is thick enough to coat a spoon.
- Taste and adjust seasoning if necessary.
- Slice the pork tenderloin into serving sized pieces.
- Serve with sauce.