1990 Pork Medaillons in Mustard Sauce

I have been cooking for 35 years and this has to be one of the best pork loins I have ever made! It was juicy, tangy (from the mustard marinade) and melt in your mouth tender. The mustard sauce was awesome. Will add this to my favorites for the future!

We all loved it!! Husband has put in request to have this again soon. The secret is to baste with wine at first, then baste with the drippings every 10 minutes. I also doubled the mustard marinate. The mustard sauce is the BOMB!!

This is the best pork tenderloin I have ever made! The sauce is to die for! Great for small intimate dinners and very easy to double when entertaining large groups. More people ask me for this recipe than any other dish I make. Excellent!