Pork Tenderloins in a mustard wine sauce

I must have made this a thousand times.  I also make this with chicken and I can imagine you could very well do it with turkey.  This is great if you can find your pork on sale like I did.  You can buy your tenderloin whole or sliced.  The quantities are easily adjustable, I never really had a recipe for this because I tend to go by feel.  If your sauce starts to look too heavy simply add some chicken broth, should it look to thin, simply bring it to a boil in order to reduce it.  By a boil I don’t mean like you are starting your own volcano – but a gently boil over a 5-10 minutes time frame.


1.5 lb pork medallions or tenderloin cut into 1/2 in. thick  pieces (mine were “uneven” and that’s not good)

2 cups mushrooms sliced

1/2 onion diced

2 tablespoons

2 tablespoons of flour

3 tablespoons of Dijon mustard

1/2 cup of wine

2 cups of chicken broth

2 teaspoon of fresh Thyme

Olive oil for sauteing your pork (2-3 tablespoons)

How to:

In a large pan, heat 1-2 tablespoons of olive oil, salt and pepper your pork (both  sides).  Working in batches, sear your pork on both sides so it gets a nice brown “crusty” look ( 2-3 minutes per side).  Your pork will not be cooked completely that’s OK because it’s about to cook in a swimming pool of mustard madness.

Remove all your pork to a plate, set aside or keep in a warm oven until you get your sauce going.

Using the same pan (do not clean it….flavor!) melt your butter and add your onions. Saute them for 2-3 minutes on medium heat, add your mushrooms and cook for another 2-3 minutes.  Next, sprinkle your flour and stir everything around so your mushrooms and your onions get coated with your flour.  Cook for 1-2 minutes.  Add your wine, your broth and your mustard, bring this to a boil and add your pork.  Stir everything around and reduce the heat to medium.  Cook for 20 minutes. Sprinkle your Thyme and let this cook for 1-2 minutes.

This is a picture of my pork before the sauce had a change to thickened:

definitely needs to reduce

definitely needs to reduce

This is after 20 minutes:

beautiful thick wine sauce, smells delicious

beautiful thick wine sauce, smells delicious

I like to serve this with either rice or orzo pasta cooked in chicken broth.

Here is a look:

perhaps a lovely green vegetable would make this complete!

perhaps a lovely green vegetable would make this complete!

Printed friendly: Pork in Wine Mustard Sauce

Have a wonderful day,

Peace and Dijon,


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