The Fancy Meat: Pork Tenderloin

What you will probably notice if you follow this blog is that I like to cook pork.  Not that I discriminate from a nice juicy steak or even a healthy vegetarian dish, but pork is a really versatile meat when it comes to cooking. Pork can get a bad reputation for being too high in fat or even unhealthy, but it really just depends on the cut of meat.  Personally, when it comes to getting a lean piece of meat (that isn’t chicken) I like to use pork tenderloin.  Today, I felt like making something fancy and decided that I would try a new pork tenderloin recipe.

For this concoction I’m going to roast the tenderloin and serve it with a mustard and herb cream sauce, along with some parmesan roasted broccoli and brussel sprouts.  Told you this was going to be fancy.


  • Pork tenderloin (I had a two pack that weighed almost 3 pounds)
  • 1 Tablespoon oregano
  • 2-3 Tablespoons of Basil infused Olive Oil (
  • 1 Tablespoon of Garlic Salt
  • 1 Teaspoon of black pepper

For the Mustard and Herb Cream Sauce:

  • 1 Tablespoon olive oil
  • Teaspoon minced garlic
  • 1 Teaspoon minced onion
  • 1/4 Cup dry white wine
  • 1/2 Cup Broth ( I used chicken)
  • 2 Tablespoons of Dijon Mustard
  • 1/3 Cup heavy whipping cream
  • 1 Tablespoon dried parsley
  • 1 Tablespoon basil

For the Roasted Veggies:

  • 3 Tablespoons regular olive oil
  • 1/2 Cup shredded parmesan cheese
  • A Pinch of salt and pepper
  • 2 Cups of broccoli
  • 2 Cups of brussel Sprouts


  1. Heat oven to 450 Degrees F
  2. Coat the pork tenderloin with the olive oil.  Season both side of the meat.  Place the tenderloin on a baking sheet and place in the oven.
  3. Cook for 10 minutes and turn the tenderloin over.  Reduce heat to 400 Degrees F and cook another 20-25 minutes.
  4. While the tenderloin is cooking, coat the brussel sprouts and broccoli with the olive oil and season with the spices.  Spread out on a greased baking sheet and put aside.
  5. Once the tenderloin is cooked through, remove tenderloin from oven and let it rest on a cutting board.
  6. Place the baking sheet of veggies in the oven. Let veggies roast for 20 minutes at 400 Degrees F.
  7. While the veggies are cooking prepare the sauce.  In a sauce pan saute onion, garlic, and olive oil for 1 minute. Add wine and broth, let it simmer for about 2 minutes. Stir in mustard and cream. Let it simmer for an additional 3-5 minutes. Sauce should be thickening.
  8. Stir in seasonings and remove from heat.

Once everything is done, slice the pork tenderloin and serve with a side of the roasted veggies.  Spoon the sauce over tenderloin and serve.

So fancy.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s