Grilled Pork Tenderloin with Mustard Cream Sauce

3:24 PM


There’s no way to avoid my obsession with www.epicurious.com.  It’s become my best friend over the lifespan of the blog.  I can depend on it always.
This past weekend we entertained a group of friends that we hadn’t seen in a while.  To make things easy and pressure-free, we thought another potluck would be a good idea.  This way, you’re guaranteed to like your own dish, right?  Everyone brought some fantastic food.  We provided the beverages, kid food, some apps, the main dish and these brownies. 
I give you Grilled Pork Tenderloin with Mustard Cream Sauce.  My husband deserves the credit for grilling the meat.  He did an amazing job and grilled it to perfection.  Epicurious.com deserves the credit for an awesome marinade and cream sauce. 
What You Will Need:

3 pork tenderloins
6 garlic cloves, chopped
1 bunch of fresh rosemary, chopped
1 bunch of fresh thyme, chopped
1 cup of chardonnay
¾ C light cream
2 T Dijon mustard
1 tsp dried tarragon
¾ C chicken broth
What You Already Have at Home:
1 tsp of dried allspice
¼ C olive oil
1 large resealable bag
1 large bowl
1 small sauce pan
1)      Prepare marinade at least an hour before grilling.
2)      Pour wine, rosemary, thyme, garlic and olive oil into large bag.
3)      Add pork to bag and seal.
4)      Add bag to bowl and refrigerate for at least an hour.
5)      While pork is cooking (approx 30 minutes), make sauce.

6)      Pour cream, broth, mustard and allspice into pan.  Bring to a boil and thicken.
7)      Transfer to gravy boat.  Serve pork with sauce.

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3 comments

  1. Does the tarragon go into the marinade or the sauce?

    ReplyDelete
  2. Oops, I left that out, didn't I? It goes into the sauce.

    ReplyDelete
  3. Your Tenderloin looks delicious. I would like to invite you to my Full Plate Thursday. Thank you for sharing and have a great day!

    ReplyDelete

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