Ivo's Pork Tenderloin in Mustard Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another from the arsenal of my husband who I've learned to trust in the kitchen. Makes me jealous, but hey, I love to eat and so I swallow my pride along with his culinary offerings! Ingredients:
2 pork tenderloin, cleaned, excess fat removed |
1 cup cream |
1 -2 cup mushroom, sliced |
1 -2 cup onion, thinly sliced into rings |
2 tablespoons coarse grain mustard |
2 tablespoons butter |
1 tablespoon vegetable oil |
salt and pepper, to taste |
Directions:
1. Preheat oven to 375°F.
2. Butter one oven-safe dish large enough for the two tenderloins.
3. Fry the onion rings in some butter until soft and golden; set aside.
4. Fry the mushrooms in vegetable oil until well-browned; set aside.
5. Cut the tenderloins into two pieces each; add pepper and salt to taste.
6. Slather each piece with lots of mustard and brown quickly in hot butter. Don't worry if the mustard sticks to the pan!
7. Transfer the tenderloins to the oven dish, then deglaze the pan with the cream; pour the cream over the tenderloins. Divide the fried onions and mushrooms over the tops of the tenderloins.
8. Cover with foil and bake in oven for 30 minutes. Cut into tenderloins to see if they are done, they should be just beyond pink in the center.
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