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Grilled Pork Tenderloin with mustard Cream

1 1/2 lb Pork tenderloin, trimmed
3/4 c Salad oil
1/4 c Dry white wine
3 Garlic cloves, crushed
3/4 c Dry white wine
1 tb Shallot, minced
1 c Heavy cream
3 tb Dijon-style mustard
1 ds Fresh gr. White pepper


In a small deep dish just large enough to hold the pork, combine the oil, 3/4 c. wine and garlic.

Add the pork, turning it to coat thoroughly and let it marinate, covered and chilled, overnight. Drain the pork, discarding the marinade and grill it on an oiled rack set about 6 inches over glowing coals, turning it, for 25 minutes, or until a meat thermometer registers 155 F., for meat that is just cooked through but still juicy. Transfer the pork to a cutting board and let it stand while making the sauce.

Sauce: In a small heavy saucepan, boil 3/4 cup white wine with shallot until it is reduced to about 2 Tbsp. Add the cream, bring the mixture just to a boil and simmer for 2 minutes, or until it is thickened slightly. Strain the sauce through a fine sieve into a bowl and whisk in the mustard, white pepper, and salt to taste.

Cut the pork diagonally into 1/2 inch slices and serve it with the mustard cream sauce.


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