We enjoyed this last night and it was delicious. It looks fancy even though it is really quite simple. It's good if you need to feed several people and wow them too.
2 T vegetable oil
2 T coarse-grained mustard
1/2 t salt
1/2 t coarsely ground pepper
1 1/2 pounds pork tenderloin
1/4 cup dry white win or chicken broth (I didn't even use this ingreident or the step that calls for basting and it turned out awesome!)
Mustard Sauce (recipe follows)
Stir together first 4 ingredients. (I've found it best to double the marinade in order to cover the both roasts) Rub mixture over pork, and place in a large heavy-duty zip-top plastic bag. Seal bag; chill 8 hours. Place pork on a lightly greased rack in a shallow roasting pan.
Bake at 450 for 15 minutes. Reduce temp to 400; bake 15 minutes or until meat thermometer inserted into thickest portion says 160, basting with wine every ten minutes. (Basting not essential, I found). Slice and serve with mustard sauce.
(Note: you really don't want to overcook this, it should be slightly pink inside in order to be tender. Temperature reading more important/accurate than cook time.)
Mustard Sauce 1 3/4 cups whipping cream
1/4 cup coarse-grained mustard
1/4 t salt1/8 t ground white pepper (black is fine)
Cook whipping cream in a heavy saucepan over medium heat until reduced to 1 1/4 cups (about 20 minutes). Stir in remaining ingredients and cook 1 minute.
a few notes: the recipe said not to let it boil, but that was nearly impossible! simmer is okay, just don't let it scald. And I cooked for the 20 minutes and it didn't ever reduce but didn't affect the taste of the sauce. It is yummy!
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