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Pork Tenderloin in Pan Sauce with dijon

Found 9 recipes

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Pork Tenderloin in Thyme White Wine Cream Sauce

2 pounds pork tenderloin 1 tablespoon dijon mustard 1 teaspoon thyme leaves * 1/2 teaspoon salt up to one teaspoon 1/4 teaspoon black pepper up to 1/2[...]

Source: recipeland.com
Pork Tenderloin Baked in White Wine, Cream[...]

2 pounds pork tenderloin 1 tablespoon dijon mustard 1 teaspoon thyme leaves * 1/2 teaspoon salt up to one teaspoon 1/4 teaspoon black pepper up to 1/2[...]

Source: recipeland.com

Pork Tenderloin With Grainy Mustard Sauce

1 tablespoon olive oil 2 lbs pork tenderloin, trimmed coarse salt ground black pepper 1/4 cup grainy mustard 2 tablespoons Dijon mustard 2 tablespoons sour[...]

Source: food.com
Pork Tenderloin with Dijon Marsala Sauce

2 pork tenderloins 4 tablespoons Dijon mustard 1 tablespoon oil 2 tablespoons butter 2 shallots, minced 1 cup Marsala wine 1 tablespoon Dijon mustard 1 cup[...]

Source: allrecipes.com
Pork Tenderloin With Creamy Mustard Sauce

1 lb pork tenderloin 1 teaspoon vegetable oil 1/2 cup fat-free evaporated milk 2 tablespoons Dijon mustard 2 -3 green onions , sliced 1 CUT pork into[...]

Source: food.com
Pork Tenderloin With Tarragon Sauce

1 1/4 lbs pork tenderloin 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper 1 tablespoon dijon-style mustard 1 tablespoon butter or 1 tablespoon margarine[...]

Source: food.com
Pork Tenderloin With Creamy Mustard Sauce

1 lb pork tenderloin 3/4 cup 2% evaporated milk 2 tablespoons Dijon mustard 3 green onions , sliced 1 teaspoon vegetable oil 1 Cut pork into 1-inch thick[...]

Source: food.com
Pork Tenderloin Medallions in a Sherry Mushroom[...]

1 pork tenderloin (cut into 3/4-inch medallions) 2 -3 tablespoons oil (any vegetable oil is fine) 1 medium onion , finely chopped 2 cups sliced fresh[...]

Source: food.com
Pork Tenderloin With Creamy Apple Cider Sauce

2 small pork tenderloin, 3/4 lb each 1 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 2 tablespoons flour 2 cups chicken broth 1 cup apple cider 1/2[...]

Source: food.com

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