Completely cover each tenderloin with mixture. Amazing! Pork Tenderloin Medallions in a Creamy Mustard Sauce is so easy and totally delicious! Heat oil in a large ovenproof skillet over medium-high heat. The melt-in-your-mouth tender pork tastes amazing as leftovers, too! This recipe was so easy and turned out so good... there weren't any leftovers and it was just the two of us I am not ashamed! Would add a green vege next time--nothing fancy maybe green beans. Set aside a 1/4 cup of the sauce in the refrigerator. If you prefer it more well done, cook it for a further 10 minutes. After that, transfer them to the greased baking tray and roast the fillets in the pre-heated oven for 30 minutes. Fantastic recipe - it was good enough without the maple glaze! Enjoy! We are the kitchen divas: Karin and my partner in life Ken. Fast delicious tender and lean pork dish Made this exactly as shown. EatingWell may receive compensation for some links to products and services on this website. I sometimes double it depending on what I'm serving this with. Add any accumulated juices to the sauce along with sage. I served it with the Orzo grape salad.. wow! Place pork slices on your prepared sheet and in to your oven to keep warm. Stir in mustard. Excellent and easy. Pros: Super moist and delicious! Delia's Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce recipe. I browned for a wee bit longer under a lid because the oil was splashing and then cooked in the oven for just ten minutes. Serve the pork topped with the sauce. I probably make this a couple of times a month. this link is to an external site that may or may not meet accessibility guidelines. Maple and mustard make a sweet-and-savory mahogany-colored sauce. Make sure you can collect the juice from the loin and add it to your sauce. Will make this over and over and again and again! Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes. Then lift them out of the egg mixture, letting the excess egg drip back into the dish, and lay them in the crumb mixture. This is so good I have to make sure my husband knows if I want the leftovers because if I don't stake my claim early on he'll eat the entire thing for lunch the next day -- it is truly awesome. Add cream and continue to simmer for 5 minutes or until sauce thickens. This recipe for Pork Tenderloin Medallions in a Creamy Mustard Sauce is a perfect weeknight dinner! Fresh thyme or rosemary also work if you prefer. Serve this pork tenderloin with our creamy cucumber salad and some greek lemon potatoes. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Pre-heat the oven to gas mark 5, 375°F (190°C). Grandma's comfort foods remind of us simpler, happier times and make us feel better—even if only for a little while. All Rights Reserved. Maple and mustard make a sweet-and-savory mahogany-colored sauce. What Should You Eat If You Come Down with Coronavirus? Fantastic. Prepare grill for indirect cooking. Fresh thyme or rosemary also work if you prefer. This will give you pork that is still slightly pink in the middle. Pros: Perfect combo of sweet and tart tender yummy pork dish Cons: A tiny bit too much mustard overall may cut back next time, New go-to recipe! Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. 3 oz. Would be great for company. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. Serves 4. This recipe is from The Delia Collection: Pork. Cook tenderloin, covered for 20 minutes; brush with the sauce. Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked as it can dry out. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145 degrees F, about 15 minutes. This is what we all need when time is short – a very easy, speedy recipe that is quick to make but tastes exceptionally good. Slice the pork. Quick and delicious This is one of my standard recipes. pork tenderloin & about 2 Tbsp. Transfer to a cutting board and let rest for 5 minutes. Taste sauce and decide if you want to add more sage or thyme or mustard and if you are going to use honey. Bake for 50-60 minutes . This is what we all need when time is short – a very easy, speedy recipe that is quick to make but tastes exceptionally good. Stir and serve immediately over warm pork with rice or potatoes, we love the sauce served on both. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online, 4 heaped tablespoons fresh white breadcrumbs. Turn the fillets over in the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish. Use of this site constitutes acceptance of our, Just Like Grandma Used to Make: Why We're Craving Grandma's Cooking Now More Than Ever, How to Make Those Viral Hot Chocolate Bombs at Home. A delicate note of sage gives it a wintery touch. Pros: Quick & Healthy. First of all, trim the excess fat and sinew from the pork fillets. Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. Here is some guidance from a registered dietitian on foods and drinks that may help you feel just a little bit better if you get sick with COVID-19. Slice the pork and serve with the sauce. You will also need a medium baking tray (it needs to be a little longer than the pork fillets), greased. Add pork slices and cook for between 3 and 4 minutes a side, until browned. 186 calories; protein 23.8g 48% DV; carbohydrates 9.3g 3% DV; dietary fiber 0.1g; sugars 6.1g; fat 4.8g 7% DV; saturated fat 1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 6.9IU; vitamin cmg; folate 0.1mcg; calcium 19.7mg 2% DV; iron 1.2mg 7% DV; magnesium 34.3mg 12% DV; potassium 511.8mg 14% DV; sodium 472.1mg 19% DV; thiamin 1.1mg 114% DV; added sugar 6g. Here's why we should all lean in harder and embrace our comfort-food cravings. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Serve with barley, roasted squash and a Pinot Noir. We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Jump on the latest food trend with our step-by-step guide to making hot chocolate bombs. Now roll the pork fillets in the egg mixture first, until they are very well coated. Tangy bite to the sauce! Will make this frequently! Add pork and brown on all sides, 3 to 5 minutes. All Right Reserved. cream sauce, easy dinner, mustard, pork tenderloin, sage, dried or thyme, dried, more or less to taste, coarse grained mustard, more or less to taste, Easy Cinnamon or Pumpkin Spice Bundt Cake, Leftover Cranberry Sauce Muffins (Cruffins). Simply amazing I served with steamed fresh green beans... will be making again many many times! Then, in a small bowl, beat the egg together with the 2 mustards and pour it into an oblong dish, which is at least 1 inch (2.5 cm) deep and as long as the pork fillets. Info. This is a fabulous tasty and easy recipe. Offers may be subject to change without notice. Mix cornstarch with water to form thick paste and add it to the sauce. Stir until sauce thickens. Jump to Recipe Print Recipe. Meanwhile, for the sauce, heat the butter in a small saucepan and cook the onion in it on a medium heat for about 10 minutes until softened and golden brown. In a large skillet melt 2-3 tablespoons of butter over medium high heat. It's quick healthy and elegant enough for company. The gravy is amazing served on the medallions and rice or potatoes!

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