I love cooking with mustard.
If V would let me I would likely put it into almost everything.
Actually I do put it in almost everything.... I just have to be sneaky about.
You see, he thinks he doesn't like mustard as much as I do.
To humor him, I only make a truly mustard-based dish like this one, once a week or so.
But a teaspoon of hot, spicy Dijon-style mustard can liven up a dish magically. I add it to sauces, stir-fries, meatballs, salads.... Even tomato based dishes.
It's the '2 tablespoon' dishes I have to be more sparing with.
Mustard goes particularly well with pork.
If the tenderloin has a lot of ‘silver’, trim it with a sharp knife before slicing.
1 pork tenderloin 450gr, 15.8oz
1 small or 1/2 medium onion 88gr, 3.1oz
1 clove garlic 4gr, .14oz
1 tbs olive oil 13.5gr, .48oz
1 tsp thyme
2 tbs Dijon-style mustard 30gr, 1oz
1/2 cup chicken broth 112gr, 4oz
1/2 cup white wine 120gr, 4.2oz
1 tbs cornstarch (maizena) dissolved in 1 tbs water 8gr, .28oz
Thinly slice the onion and finely chop the garlic. Sauté onion and garlic in oil in non-stick skillet over medium-high heat. Slice the tenderloin into 1 inch (2.5 cm) thick slices. Brush mustard on one side. When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes. Brush remaining mustard on top and turn. Sauté for 5 minutes. Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes. Dissolve cornstarch in chicken stock. Uncover, increase heat, add cornstarch and stir until sauce is thickened. Arrange pork medallions on a bed of pasta, pour part of the sauce over and serve the rest on the side.
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Entire Recipe / per serving
Calories: 842 / 421
Total Carbohydrates: 22 / 11
Dietary Fiber: 3 / 1.5
Total Fat: 31 / 15.5
Saturated Fat: 7 / 3.5
Cholesterol: 292 / 146
Protein: 97 / 48.5
Calcium: 83 / 41.5
Sodium: 757 / 378.5
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.For more recipes check out my internet cook book: Easy Gourmet Dinners
