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Grilled Pork Tenderloin With Mustard Sauce

chef.jackson's picture
Ingredients
  Pork tenderloin roast 1 1⁄2 Pound (1 Piece)
  Black pepper To Taste
  Salt To Taste
  Dry white wine 3⁄4 Cup (12 tbs)
  Minced onion 1 Tablespoon
  Chicken broth 3⁄4 Cup (12 tbs)
  Whipping cream 1⁄2 Cup (8 tbs)
  Dijon mustard 3 Tablespoon
  Freshly squeezed lemon juice 1 Teaspoon
  Chopped parsley 1 Tablespoon (For Garnishing)
Directions

Season pork with salt and pepper.
Oil hot grid to help prevent sticking.
Grill pork, on a covered grill, over medium-hot Kingsford briquets, 20 to 25 minutes until meat thermometer inserted into thickest portion registers 155°F, turning once or twice.
Combine wine and onion in skillet.
Boil rapidly 3 to 4 minutes to reduce mixture to 2 tablespoons.
Whisk in broth and cream; bring to boil.
Simmer 2 to 3 minutes until mixture thickens slightly.
Whisk in mustard to blend.
Season to taste with salt and lemon juice.
Cut pork into 1/2-inch-thick slices.
Serve with mustard sauce.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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