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!!

Knife

Cutting board

Measuring cups and spoons

Large nonstick skillet

Two small bowls

Whisk

Tongs

Serving spoon