Pork Tenderloin with Creamy Mustard Sauce


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Spoon this home made creamy mustard sauce on top of your port tenderloins next time you decide to have pork for dinner. The mustard compliments the taste of the tenderloins perfectly.

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  • 1 lb. pork tenderloin
  • Salt and ground black pepper
  • 2 tsp. vegetable oil
  • 1/2 C. Evaporated Fat Free Milk
  • 2 Tbs. Dijon mustard
  • 2 to 3 green onions, sliced

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Cut pork into 1 inch-thick slices. Place pork between two pieces of plastic wrap. Flatten to 1/4 inch thickness using meat mallet or rolling pin. Season with salt and pepper.

Heat oil in large, nonstick skillet over medium-high heat. Add pork; cook on each side for 3 minutes or until browned and cooked through. Remove from skillet; set aside and keep warm.

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, turning pork to coat with sauce, for 2 minutes or until sauce is slightly thickened

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