Pork Tenderloin with Mustard Sauce

  • Josephine Posted: 04/21/09
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    The wine you use makes or breaks this recipe. I used a pork tenderloin and it was very tender. I would also add other seasonings and I am going to try it again.

  • bramma Posted: 03/21/11
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    Very nice for a weeknight -- easy to prepare with ingredients that are on hand. I would use a spicier mustard to give it bit more kick. I served it with noodles (actually orecchiette, which really catches the sauce) and sauteed zucchini, with fresh fruit for dessert.

  • sirrah231 Posted: 11/22/09
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    We really liked this dish ... the mustard taste wasn't overpowering at all. I cooked it exactly as specified and the white wine was fine. You do need to use quality wine, however. And I let the pork sit too long in the pan ... I read 5 minutes on each side. With 2.5 minutes on each side, it would have been done to perfection. Will definitely make again.

  • barbi3142 Posted: 05/13/09
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    We enjoyed this recipe, but didn't think the egg noodles added much too it. Next time I will serve without the noodles. I served with asparagus with mustard and orange marmalade tosses for some zip.

  • chefathome Posted: 02/05/09
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    This is great! The ones that stated "too dry" must have read the instr. wrong you brown 2 1/2 min's on ea. side 5min's total cook 15 min's Total w/ a 1in piece of meat--it can't be too dry.**I think they meant Red wine though-{brown sauce- red wine}. Also,the ones who stated "too bitter" must have used mustard powder--use prepared. This is not bitter.

  • MrsMMiller Posted: 01/01/10
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    This was an excellent recipe. My husband even ate the left overs the next day. I used rice instead of egg noodles. Mine did not come out dry like the other reviews stated. We are going to make this again and again. Maybe add a little extra spices next time.

  • Belladonna714 Posted: 06/14/10
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    This recipe has good flavor but the cook time was wasy too long for the pork, it came out tough and overcooked. I will make it again but next time try to simmer for 5 minutes instead of 10. I used whole wheat pasta and served with steamed broccoli.

  • marychapin Posted: 03/29/10
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    Our family loved this recipe! I thought the white wine would be too much for the kids, but it was not. I cooked it slowly in a farberware pan, so it took a bit longer, but the meat was very tender. It is so easy to make.

  • Alleycat100 Posted: 09/23/09
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    Quick and easy! I didn't have the problem others had with the pork being too dry. It doesn't take long for the pork to cook in such small pieces. We like the sauce, which is very good over the egg noodles.

  • Heidie Posted: 09/24/09
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    I am a vegetarian and prepared this for my husband. I used spiced tenderizer (instead of salt) and ground black pepper on the meat four hours before cooking; and a little more olive oil than called for to prevent dryness. And per reviewers recommendations, I used only one (rounded) tablespoonful of Dijon mustard. Also, I used red wine (Beaujolais). The meat was very tender, flavorful and moist (though my husband still prefers brown gravy). I tasted the sauce and thought it was great (very mild, sweet and tangy flavor) but some people may prefer a dryer wine in the recipe. I prepared home-made Spaetzle (German noodles) and steamed broccoli, which worked-out well with this recipe.

  • Rasaj7 Posted: 10/05/09
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    The sauce combo for this was not very good... I was really dissapointed in this recipe...

  • kperk23 Posted: 10/15/09
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    Followed directions exactly and did not really listen to tips from previous posts. Meal was good. Needed a little more flavor- will try it again and my add the shallots from a previous post. White wine worked fine, red may be better. Overall good and will try again!

  • mcg1967 Posted: 11/15/09
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    I'm surprised that this didn't have higher ratings. It's a great quick meal with surprising flavor despite the handful of ingredients. I also think it would be perfect for entertaining. I did add some tiny button mushrooms because I needed to finish them up, and I added about a tablespoon of maple syrup to the mustard/wine mixture just for fun. Served it over pearl couscous. It was delicious! Made a double batch so we have leftovers. My husband LOVED it.

  • dgrweg3rw Posted: 11/13/09
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    Hey, i dunno if this is the right place to ask questions, but there was something kinda confusing about this recipe to me. When you're supposed to let the wine and mustard mixture simmer, do you pour it in with the pork while it's cooking, or do you put it in a separate pan from the pork?

  • AshKees Posted: 01/07/10
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    This recipe is great, because it serves my family (3) plus guests. It is almost complete, only needing a vegetable to make a whole dinner. I love the flavor and ease to prepare it.

  • Melhoney1 Posted: 06/28/10
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    Simple and amazing. Great flavor, low fat and just plain outstanding. I used the egg noodles from Trader Joe's and they worked great with this dish.

  • chrissy717 Posted: 04/24/10
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    I don't know if I did something wrong, but the color of the sauce wasn't the same as the photo, it was much lighter and more yellowish. I did use the mustard called for in the recipe. So the they way the food looked wasn't really appetizing, but the taste was delicious.

  • lmoorhead Posted: 07/27/10
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    Why, oh why, did I not read JJ's review before making this recipe? 100% SPOT ON. This is a waste of good pork. I used good wine, too - so that was also a waste. Saying it looked unappetizing is an understatement - it looked and smelled absolutely disgusting. I followed the recipe exactly, and double and triple-checked just because it SOOO did not look like the picture. Too bad it was the printed copy without the reviews or I might have been able to salvage it. Just to give it the benefit of the doubt, before I tossed it in the trash, I took a bite just to see if looks were deceiving. No luck, sure enough the pork was way overdone, and kind of sour tasting. The best thing I could say about it was that it was all over quickly.

  • GVerdi2 Posted: 07/12/10
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    This was the nastiest thing I have EVER made and tasted from this website. Even while it was cooking, it smelled sour! I bought all the name brand ingredients moments before making this recipe. Followed the recipe to the T. The best thing about this recipe is the speed in cooking, but it was a waste of a good tenderloin. If the taste depends on the kind of wine used, then the name of that wine should be specified. AWFUL!

  • FoodPrinzess Posted: 07/29/10
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    Great recipe, just needed a little pizzaz added to it: 1. Use hot & spicy mustard instead of dijon (it's too heavy and doesn't heat well) 2. Add 2 Tablespoons of bbq sauce to your mustard mix. Enjoy!

  • DiamondGirl7 Posted: 03/15/11
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    I made this for my husband and daughter last night and it was wonderful! I did sautee some mushrooms and added it to the sauce at the end. Also, I added plenty of salt and pepper to the tenderloin before searing to add flavor. My family wanted me to definately make this again. I served over egg noodles as suggested.

  • aprril Posted: 04/29/11
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    I doubled the sauce, (it wouldn't have made enough otherwise), added baby bellas. The color was much lighter than shown in the pic. Delish!

  • kath16 Posted: 05/14/11
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    I made this for my husband and daughter and we were delighted with the outcome I did not have any wine on hand so I used vegetable broth instead, otherwise I followed the recipe given.

  • cookfromsocal Posted: 07/20/11
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    This was fantastic. The mustard wasn't too strong as I thought it might be. Pork was tender and had lots of flavor. Served with a baked potato instead of the egg noodles. Was still delicious. A definite repeat.

  • Jazzy1 Posted: 08/08/11
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    I thought this was very tasty and so easy to make. I served with grilled vegetables.

  • vandyacnp Posted: 09/01/11
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    The mustard sauce was a BIG HIT. I used a dry riesling. Plan to try the mustard sauce with some chicken

  • mrscrazyed Posted: 09/13/11
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    Being pork fans, DH and I were looking forward to this because of the wine/mustard sauce. Although the sauce worked with the pork, it did not go well with the pasta whatsoever. There was a sour aftertaste that was not at all pleasant. I used a good chardonnay for the sauce (our "house white"), so that wasn't the problem. Not sure how, or if, it can be fixed. Perhaps a different style mustard -- the Dijon may have too much vinegar in it.

  • AltheaVet Posted: 12/13/11
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    This was barely edible. Others have said the wine either makes it or breaks it and I guess I didn't have a good wine for this and am not sure I would know what to use instead. I added some splenda to sweeten the sauce which helped but there are WAY better pork recipes here.

  • Nichelleley Posted: 01/24/12
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    This really wasn't bad, and I was expecting it to be strange after reading the reviews. I subbed the egg noodles for wild rice, which went nicely with the sauce, although previous reviewers are right, the sauce is too runny. Overall it was ok, I really like mustard and I used a Chardonnay and the wine went nicely with the rest of the dish. Nothing special but SUPER easy and quick to make!

  • jadechild Posted: 02/10/12
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    I made this with a bottle of Sauvignon Blanc that I had on hand. I followed the directions exactly and I must say the results were very tasty. I served this dish with sautéed zucchini and got raves. I would definitely make this again. The mustard sauce was very easy and tasty and I can imagine exporting it into other dishes. A definite success and a dish I will add to my repertoire.

  • marybethzoe Posted: 05/12/12
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    Both my husband and I really enjoyed this. I followed the recipe and paired it with wild rice and broccoli. I definitely let the sauce thicken for more than one minute and used an inexpensive Chardonnay that we enjoy drinking (Meridian). The only thing I will do different next time is add the pork back in the sauce and turn to coat it fully before plating. Will definitely make & enjoy again.

  • ChefInSR Posted: 10/03/12
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    I have not tried this recipe yet, but I have a recipe for pork tenderloin that calls for sweet hot mustard, and that is very good with the pork. I purchased a sweet hot mustard that has a bit of horseradish in it, and the combo was divine. Try it!

  • TravisLeyva Posted: 04/23/13
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    Quick and flavorful. I use beef tenderloin too.

  • Mommahart Posted: 01/23/14
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    Good, quick and easy recipe. We used Honey Mustard for the kids and they will happy! I will double the sauce for more. I serve is over spaghetti squash and it worked.

  • charoulli Posted: 07/29/12
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    Loved this! So easy and tasty, and I love that it's almost a complete meal. All you need is some greens and you're set. Adding it to my recipe file.

  • Beaker30 Posted: 05/06/13
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    bought a so-so wine, and that may have been it...but the color was horrid, the smell was sour and the taste was completely off. Neither my hubby or I were fans.

  • stacylynn Posted: 03/22/12
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    This a fast, easy recipe that tastes like you spent a lot more time. I do recommend using 2 tenderloins if you want leftovers. Also, I usually reduce the sauce a little after I remove the pork before I add the cornstarch. I've been making this for years & it's a go to evening meal.

  • TigarLuv Posted: 11/04/13
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    Maybe if you're starving and the only things in the pantry are noodles, white wine, and dijon mustard… otherwise this is not good! The pork is plain. I added grape tomatoes to make it edible.

  • jdyhff Posted: 01/26/14
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    Using the ingredients exactly as given in this recipe, it is outstanding. It goes together easily. We did also like it with mashed potatoes!

  • ATABONNESANTE Posted: 06/08/14
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    That was a great recipe, low cal, tasty, full of flavor, cheap... never thought of cooking with mustard before. YUMMMMMM! Family love it. BIG THANK YOU FOR SHARING :)

  • Bergyo1 Posted: 10/05/13
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    The pork had SO much flavor! Might try this pork over mac & cheese!

  • LuluGret Posted: 08/03/13
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    I wouldn't say "special occasion" unless you mean "go to pork recipe on a weeknight!" The wine needs to be a dry white. Also, I think any wide noodle would work great. I might try adding an asian flare and using a wide rice noodle.

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