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June 2019: Pork Tenderloin with Mustard Sauce

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Pork Tenderloin with Mustard Sauce


Submitted By:  Joe Immordino



2 cups uncooked medium egg noodles

1 tablespoon olive oil

1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (1-inch-thick) slices

1/2 teaspoon black pepper

1/4 teaspoon salt

1 cup dry white wine

3 tablespoons whole-grain Dijon mustard

2 tablespoons water

2 teaspoons cornstarch



  1. Cook noodles according to package directions, omitting salt and fat; drain.
  2. While the noodles cook, heat oil in a large nonstick skillet over medium-high heat. Sprinkle the pork with pepper and salt. Place pork in pan; cook 5 minutes, turning once.
  3. Combine the wine and mustard; pour into pan. Cover, reduce heat, and simmer 10 minutes. Remove pork from pan; keep warm.
  4. Combine water and cornstarch in a small bowl. Stir cornstarch mixture into pan; bring to a boil, and cook 1 minute or until thick. Serve pork with sauce and noodles.