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Pork Tenderloin in Mustard Cream Sauce     
by The Chef

Filete de Puerco en salsa de crema de mostaza               Serves: 4  

Notes: Succulent Pork Tenderloin in Mustard Cream Sauce is so easy and fast to prepare! Served with white rice.

Marinate pork in oil,wine and garlic overnight,chilled.

Drain;discard marinade.

Grill or pan-broil the tenderloin,turning often,for 25 minutes, to 155 degrees.

For the Sauce:

Boil wine & shallot until reduced to 2 Tbsp.

Add cream, bring to a boil; simmer until thick-about 2 min.

Whisk in mustard, pepper and salt to taste.

Slice pork diagonally into 1/2" slices and serve with sauce.


        2 lb. pork tenderloin, trimmed
        3/4 cup veg. oil (Olive oil works too)
        1/4 cup dry white wine
        3 garlic cloves, crushed
Cream Sauce Ingredients:

        3/4 cup dry white wine (Dry Vermouth works well)
        1 Tbsp. minced shallot
        1 cup heavy cream
        3-4 Tbsp. Dijon mustard
        Pepper to taste
        Salt to taste

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