Pork Tenderloin in Dijon Mustard Sauce

tiny 2 · ‎03-10-2010

The larger one with the fat cap is the pork loin, the small one is the pork tenderloin and they can be smaller and longer than this. @Zhills , We frequently see the loin without bones but they are also sold with bones.

ETA The pork tenderloin is the most tender.

Pork Loin vs Pork Tenderloin Differences - Peg's Home Cooking

Effie54 · ‎09-08-2010

@tiny 2 wrote:

@Effie54, @Zhills

The larger one with the fat cap is the pork loin, the small one is the pork tenderloin and they can be smaller and longer than this. @Zhills , We frequently see the loin without bones but they are also sold with bones.

I probably would go boneless. I love when the meat is so fork tender. Thank you so much!!

Sooner · ‎03-10-2010

@tiny 2 We use pork tenderloins a lot. We just made a couple yesterday. The meat is so easy to cook, store and slice, and can be used in so many ways.

We always have a vac-packed package or two in the freezer (they come with 2 tenderloins which we cook at once). Unless we are smoking a pork butt, those are the only pork (besides ham) that we buy.

tiny 2 · ‎03-10-2010

@Sooner wrote:
@tiny 2 We use pork tenderloins a lot. We just made a couple yesterday. The meat is so easy to cook, store and slice, and can be used in so many ways.

We always have a vac-packed package or two in the freezer (they come with 2 tenderloins which we cook at once). Unless we are smoking a pork butt, those are the only pork (besides ham) that we buy.

@Sooner, I prefer the tenderloin also or a shoulder(pork butt). The tenderloin cooks so quick and always a predictable tender outcome. Ours come 2 to a pack also. No waste . no headache.

There are many recipes on the RS and I have made a lot of them. IamMrsG posted many. All delicious.

Here is one originally posted by@ RespectLife that I love.

IamMrsG

Respected Contributor

Posts: 4,010

Registered: ‎08-29-2010

Pork Tenderloin in Dijon Mustard Sauce

‎12-07-2017 08:33 PM

This quick and easy dish is a winner, and is one that we Gs have enjoyed since @RespectLife shared it a while back. We had it again this evening, so I thought it worth re-posting for those who missed it before. Thank you, Respectlife!

Pork Medallions with Dijon-Mushroom Sauce

Prep Time 30 min Total Time 30 min Servings 2

A creamy sauce adds an elegant touch to a dinner ready in just 30 minutes.

5 teaspoons butter
1 shallot, finely chopped (2 tablespoons)
1 jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1 teaspoon vegetable oil
1 pork tenderloin (1/2 to 3/4 lb), cut into 8 (3/4-inch-thick) slices
1/8 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon cognac or apple juice
1 Tablespoon Dijon mustard
½ cup whipping cream
Fresh thyme sprigs or basil leaves, if desired

In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.

To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper.

Remove from skillet; cover to keep warm.

Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated.

Serve sauce over pork slices; garnish with thyme.

Serving Size: 1 Serving

Calories 480 (Calories from Fat350) Daily Value Total Fat 39g ( Saturated Fat 20g ,
Trans Fat 1g ) Cholesterol 180mg Sodium 740mg Total Carbohydrate 6g
( Dietary Fiber 2g, Sugars 3g) Protein 29g Daily Value*: Vitamin A 25% Vitamin C 2% Calcium 6% Iron 10%

Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat; Carbohydrate Choice 1/2

Mrs. G's notes: I use sliced button mushrooms instead of the jarred ones.

A little pink in the center of the medallions is fine. If you prefer your pork more done, just be careful not to overcook it. Pork should be moist and tender.

We like the dish served atop orzo that is first toasted in butter then finished in chicken broth.

Your favorite white wine would complement the dish.

Strive for respect instead of attention. It lasts longer.

Sooner · ‎03-10-2010

@tiny 2 WOW that recipe sounds good! I love things like that. Thank you so much! I'll not substitute apple juice! LOL!!!

tiny 2 · ‎03-10-2010

@Sooner wrote:
@tiny 2 WOW that recipe sounds good! I love things like that. Thank you so much! I'll not substitute apple juice! LOL!!!

@Sooner, Agree NO applejuice!!!!

RedTop · ‎09-01-2010

@tiny 2

Thank you for posting the pictures of the whole pork loin and the tenderloin to show the difference; they are very different and often confused here.

I buy the whole pork loin, usually 14-19 lbs, then cut into 3 smaller roasts, wrap and freeze. Sometimes we have the meat department cut the whole loin into boneless chops for us.

I rarely ever buy the small tenderloin roasts, but the strip of tenderloin was the very first cut of pork cooked in our house within 24 hours after we killed our hogs. It is the filet mignon of pork.

Zhills · ‎11-15-2011

Publix has the Pork Loin Roast on sale this week!

Deboned and tied for even cooking! $3.49 lb.

tiny 2 · ‎03-10-2010

@RedTop wrote:
@tiny 2
Thank you for posting the pictures of the whole pork loin and the tenderloin to show the difference; they are very different and often confused here.

I buy the whole pork loin, usually 14-19 lbs, then cut into 3 smaller roasts, wrap and freeze. Sometimes we have the meat department cut the whole loin into boneless chops for us.

I rarely ever buy the small tenderloin roasts, but the strip of tenderloin was the very first cut of pork cooked in our house within 24 hours after we killed our hogs. It is the filet mignon of pork.

@RedTop

My favorite thing after butchering hogs was the homemade sausage. My uncle made that and I loved it on a hot biscuit.