Your requested recipe from Cuban Cookbook
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.
Directions:
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.
Ingredients:
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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