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Mustard Pork Tenderloin Recipe

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This recipe for Mustard Pork Tenderloin, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Treva Jackson
Added: Friday, October 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. pork tenderloin
Creole mustard to coat pork
1/4 cup water
1/4 cup red wine
2 Tbs. unsalted butter
1 Tbs. chopped onion
2 Tbs. chopped green onion
1 clove garlic, minced
1/3 cup mayonnaise

Directions:
Directions:
Preheat oven to 350. Completely cover tenderloin with thin coat of mustard. Place on rack in shallow baking pan and roast 20 minutes per pound or until internal temperature registers 160-165 on meat thermometer. To prepare mustard sauce, remove tenderloin and place baking pan with drippings on stove over medium-high heat. Pour in 1/4 cup water and scrape to release browned bits. Add red wine, stir, and bring to boil. Reduce to glaze. Saute onions, green onions, and garlic in butter and add to glaze. Let sauce cool briefly. Blend mayonnaise and mustard, then slowly add sauce, a bit at a time, until desired consistency is reached. Serve mustard sauce with sliced pork tenderloin.

Number Of Servings:
Number Of Servings:
8

 

 

 

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