Recipe: Pork with Mustard Sauce (Sensational Version)
- 2 Teaspoons Sweet Paprika
- 1 Teaspoon Mustard Powder
- 2 Tablespoons Brown Sugar
- 1 teaspoon Garlic Salt
- 16 oz Pork Tenderloin
- 2 medium Potatoes
- 1/2 small Sweet Potato
- Olive oil spray
- 1 medium onion Finely Chopped
- 2 Cloves minced Garlic
- 1 Teaspoon olive oil
- 1 Cup dry white wine
- 1/2 cup fat free sour cream
- 1 1/2 teaspoons whole grain mustard
- 2 teaspoons fat free mayonnaise
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon sugar (optional)
- Preheat the oven to 375 degrees. Put the first four ingredients in a bowl and stir to combine. Rub the pork tenderloin with the spice mix and refrigerate while you prepare the potato. Chop the potato into 1/4 inch cubes. Boil (not the sweet potato, it would fall apart) until just tender (about 8 – 10 minutes).
- Chop the sweet potato into cubes the same size as the regular potato, drain the cooked potato. Spray the potato and the sweet potato with olive oil spray and mix well (sprinkle with a little of your favourite spice mix if you like). Place the potato on a baking sheet and into the oven.
- Place the pork in a roasting pan and bake until the pork reaches 170 degrees and the potato is brown and crispy (about 40 minutes). When the pork is done remove from the oven and leave to rest for five to ten minutes.
- Add the olive oil to a pan along with the garlic and onions and fry until transparent. Add the white wine and cook until reduced to 1/3 cup (about 10 minutes). Add the mustard, sour cream and mayonnaise and simmer until thickened. Add the chopped Thyme and sugar if required. When the pork has rested slice into thick slices and mix with the sauce.
- Place a small amount of potato on a plate top with the pork and serve immediately.
|300||3.9 g||120 mg||27.7 g||1.43 g||26.6 g|
You can make this sauce with different herbs for a slightly different result, tarragon is nice, as is rosemary.