Click here for recipe Cooking Light Superfast Suppers, Oxmoor House, January 2003 CTM made the sauce before I got home. I tasted it. It didn't really have a lot of mustard flavor to it, so I added probably another tablespoon or so of dijon. Then I could taste the mustard. I don't like salmon so we used tilapia. We broiled the fish in the toaster oven and topped it with the sauce. It was okay. It was easy and pretty tasty for what it was. It probably would taste better on salmon, if I … [Read more...]
Mustard Herb-Crusted Pork Tenderloin
Mustard Herb-Crusted Pork Tenderloin Cooking Light, JANUARY 2007 I've made this before and it is tasty!! It's easy to prepare, but make sure not to overcook the tenderloin. I think we took it out at 155, let it rest a minute or two, and then sliced it up. We used French's Spicy Brown mustard, but any kind of mustard would be good. I think next time, we may use the horseradish mustard we have. We have LOTS of left overs as there's always two tenderloins in the package. I can't wait for … [Read more...]