Pork Tenderloin with Creamy Mustard Sauce Recipe

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Throw a dinner party and impress your guests.
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4 servings SERVINGS


  • 1 pound pork tenderloin
  • Salt and ground black pepper
  • 1 teaspoon vegetable oil
  • 1 can (5 oz.) evaporated fat-free milk
  • 2 tablespoons Dijon mustard
  • 2 green onions, sliced


  • Cut pork into 1-inch-thick slices. Place pork between 2 pieces of plastic wrap. Flatten to 1/4-inch thickness using meat mallet or rolling pin. Season with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add half the pork; cook on each side for 2 minutes, or until brown and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.
  • Reduce heat to low. Add evaporated milk; stir to loosen brown bits from bottom of skillet. Stir in mustard and green onions. Return pork to skillet. Cook for 1 to 2 minutes (do not boil), or until sauce is slightly thickened, turning pork to coat with sauce.This recipe originally aired in the October 2005 issue of Heart of the Home.
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