Monday, November 1, 2010

Dijon Herb Pork Tenderloin

The recipe looked and sounded really good when I found it (their picture looks way better then mine, lol) and I was super excited because I had everything I needed already. After making it, I will be making a couple minor changes to the recipe. One being less sage, and adding 2 tablespoons of honey to the Dijon mustard to give it a hint of sweetness. ;) But over all, it was really good and everyone enjoy it!

2 pounds pork tenderloin
1/2 teaspoon salt
4 teaspoons Dijon mustard
2 teaspoons dried sage
2 tablespoons butter, melted
1/4 cup apple juice or dry white wine (I used apple juice)
1 tablespoon butter, softened
1 tablespoon all-purpose flour
Serves 4

Preheat over to 375ยบ F. Grease a medium baking dish. Cut pork into 1-inch slices. Arrange in prepared baking dish. Sprinkle pork with salt. Spread mustard on pork. Pat sage onto both sides. Drizzle melted butter over pork. Pour apple juice into baking dish. Bake pork until cooked through, about 20 minutes. Pour juices from baking pan into a small saucepan. Blend butter and flour with a fork in a small bowl; add flour mixture to saucepan. Cook over high heat, stirring continually, until sauce is thickened, about 1 minute. Drizzle over pork. Enjoy!

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