Pork Tenderloin with Dijon Wine Sauce

Our schedule has been so crazy lately so dinner is usually thrown together, so I wanted to make something better but still easy.  I found a recipe for a pork tenderloin but it called for Marsala wine and I didn't have any so I used  a white wine instead for the sauce. 

You coat the tenderloin with Dijon mustard and then browned it before baking it in the oven.

The pork was tender and juicy just with the mustard coat, so you could easily serve it just the way it is. The sauce called for Marsala wine but I used a white wine instead. I also half the recipe since there is only two of us and I knew that a sauce that called for 1 cup of cream would be way too much.

The sauce called for shallots and I used a sweet onion. (You know that I can never follow a recipe :)  

Recipe                                                                     Print

Pork Tenderloin with Dijon Wine Sauce

Ingredients:

• 1 pork tenderloin
• 2 tablespoons Dijon mustard
• 1 tablespoon oil
• 1 tablespoons butter
• 2 shallots, minced
• 1/2 cup Marsala/white wine
• tablespoon Dijon mustard
• ½ cup heavy cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
2. Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
3. Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
4. Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
5. Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.