Seasons and Suppers · by Jennifer Maloney★ 4.9 (12)
Pork Tenderloin with Mustard Sauce
NUTRITION · PER SERVING25M COOK
CAL 21%·PRO 67%
CARBS 1G1% OF CAL
0G FIBER1G SUGAR0G OTHER
FAT 29G62% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Twice-cooked pork tenderloin with a creamy Dijon mustard sauce. Elegant enough for company but quick enough for a weeknight dinner.
mainamericanpork🌡️ thermometer🍳 skilletgluten free
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Nutrition & ingredients
Ingredients
serves 3- 1 lb pork tenderloin (approx, silver skin and visible fat removed)
- 2 Tablespoons extra virgin olive oil (DIVIDED)
- 2 Tablespoons butter (DIVIDED)
- 1/4 cup heavy whipping cream (35% b.f. )
- 1 Tablespoon Dijon mustard (*see Note 1 below for some variations)
- Fresh thyme leaves (or a pinch of dried thyme leaves (or you can use a bit of parsley, rosemary or sage etc.))
- 1/4 cup chicken broth
- 1/4 cup white wine (or replace with more chicken broth)
At a glance
PER SERVING · TIME 25M
CAL 21%·PRO 67%
CARBS 1G1% OF CAL
0G FIBER1G SUGAR0G OTHER
FAT 29G62% OF CAL
12G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 316mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 25mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 316MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.