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Easy Pan-Fried Pork Tenderloin with Mustard Sauce

Easy Pan-Fried Pork Tenderloin with Mustard Sauce
  • Meal

    Main Dish

  • Cusine


2 pork tenderloins, about 1 lb. each

salt and fresh-ground pepper for seasoning the pork

2-3 tsp. olive oil

2 T chicken stock

1/3 cup spicy brown mustard

3 T Dijon mustard

3 T sour cream


Trim visible fat from the pork tenderloins and season on all sides with a little salt and fresh ground black pepper.Heat the oil in a large heavy frying pan with a tight-fitting lid over medium heat. (For best results browning the meat, don’t use a non-stick pan.)Add pork and cook until the meat is well-browned on all sides, about 5 minutes.Lower heat to medium low, cover the pan and cook until the temperature of the pork reaches 145F.This will take about 20-25 minutes, but for best results use an Instant Read Meat Thermometer to tell when pork reaches that temperature.Remove the meat to a plate and cover with foil.Let meat rest for ten minutes while you make the sauce.Turn the heat back to medium and de-glaze the pan with the chicken stock (or water), scraping off any browned bits from the bottom of the pan.Lower heat and add the spicy brown mustard, Dijon mustard, and sour cream, whisking to combine.Cook sauce for a few minutes to heat through, adding a little water if the sauce seems too thick.After ten minutes of resting, slice the pork into pieces about 3/4 inch thick.Serve sliced pork with the sauce spooned over.