Ingredients:
3 tablespoons vegetable oil
1 tablespoon coarse grain mustard
1/2 teaspoon salt
1/2 teaspoon pepper
2 (3/4 lb) pork tenderloins
1/4 cup dry white wine
1 3/4 cups whipping cream
1/4 cup coarse grain mustard
1/4 teaspoon salt
1/8 teaspoon white pepper
Directions:
In a small bowl, mix together the first 4 ingredients.
Rub mixture over pork.
Place tenderloins in a plastic bag and refrigerate 8 hours.
Put tenderloins on a rack in a roasting pan.
Bake at 375F for 25 minutes or until a meat thermometer reads 160?; bast every ten minutes with wine.
To make Mustard Sauce: add whipping cream to a saucepan; heat until reduced to 1 1/4 cups (approximately 15 minutes); don’t let boil.
Add in remaining ingredients; stir and heat for 1 minute.
To serve: slice tenderloins into 3/4 inch slices; place 4 slices on each individual plate.
Spoon mustard sauce around tenderloin slices on each plate.
Servings: 4
Time preparation: 60 min.
Time total: 85 min.