Kristen Russell's Mustard Pork

From Cortesi Food

This recipe is from a friend of mine at work, and it is very good.

• 2 tablespoons vegetable oil
• 1/4 cup + 2 tablespoons mustard, divided
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 1/2 lbs. pork tenderloin
• 1/4 cup white wine
• 1 3/4 cup heavy cream
• 1/8 teaspoon white pepper

Combine vegetable oil, 2 tablespoons mustard, 1/2 teaspoon salt, and black pepper. Marinate pork in this mixture for up to 8 hours.

Cook pork for 15 minutes at 450 degrees, baste/brush with some of the white wine, and then continue cooking for another 15 minutes at 400 degrees.

While pork is cooking, make sauce as follows. Heat (stirring with a wire whisk) cream on medium heat until reduced (about 20 minutes, until thick). Stir in wine, 1/4 cup mustard, 1/4 teaspoon salt, and white pepper. Cook for 2 - 3 more minutes, and serve over pork.

Serve with either mashed or roasted potatoes, steamed apples and green beans. Use extra sauce as gravy over potatoes too.

Serves 4-5