Pork Tenderloin with Mustard Sauce

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Pork Tenderloin with Mustard Sauce

Cooking Light, October 2001


Man was this fantastic!! The wine and mustard sauce was REALLY GOOD! I’d use that for other meats, that’s for sure. The pork was a little too done, but I don’t think I cut it up thick enough. It wasn’t dry, though. And it was nice and tender from braising in the wine sauce. I’d DEFINITELY make this again!!
Cutting board
Measuring cups and spoons
Large nonstick skillet
Two small bowls
Serving spoon

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