Saturday, January 16, 2010

Pork Tenderloin with Mustard Cream and Mushrooms

My own recipe. My friend Bobette makes this as well. In fact, I think she's served it at a few church functions. This is easy to make and it's impressive if you want to make something special for a dinner party.

4 Pork tenderloins
Olive oil
Salt
Pepper
2 cloves garlic, chopped very fine

Preheat oven to 475 degrees.

Rub each tenderloin with olive oil and garlic. Sprinkle each tenderloin with salt and pepper on all sides. Place in a roasting pan and bake for approximately 25 minutes or until internal temperature reaches 147 degrees. Let the meat rest about 5 minutes before you cut into it.

While the tenderloins are cooking make the sauce:

1 tablespoon olive oil
1 tablespoon butter
1 pound fresh mushrooms, sliced
1 onion, chopped fine
2 cups whipping cream
3 tablespoons Dijon mustard
¾ teaspoon salt
¼ teaspoon pepper

In a small bowl, whisk together the mustard and cream. Set aside.
Over medium high heat, melt the butter and the olive oil. Add the mushrooms, and onion and saute until tender, about 5 minutes. Add the salt, pepper and garlic and saute 1 minute more. Add the mustard cream and simmer for about 10 minutes. Adjust the seasoning to your liking before serving.

To serve, cut the tenderloin into small rounds about 1” thick. Place 3 or 4 rounds on each plate and spoon sauce over the top.

Serves 12.


Note: I purchase the pork tenderloin pack at Costco and freeze what I don’t use. The 4-pack feeds 12 people. One tender loin will feed about 3 adults. Adjust the recipe according to how many people you will be serving. The sauce makes enough for 12 people. I also use rubber gloves when I’m rubbing the tenderloins with oil and seasonings. The sauce is also great on chicken.