Creamy Mustard Sauce and Brown Butter Sage Leaves compliment the mild flavoured pork. Sauce and sear in the same cast iron skillet to gently infuse the pork with sage.
Pork Tenderloin and Creamy Mustard Sauce
The sauce is creamy, so we prefer some type of potatoes to serve alongside. Smashed Potatoes are definitely a hit, but any grilled or roasted potato will also be great!
Ingredients
Brown Butter Sage Leaves
- 8 – 10 sage leaves 0 CHO
- 2 TBSP butter 0 CHO
- 1 TBSP olive oil 0 CHO
1 lb. (454 gr) pork tenderloin 0 CHO
- ¼ cup dry white wine 1.5 CHO
- 2 TBSP (32 gr) Dijon mustard 0 CHO
- ¼ cup (58 gr) sour cream 4 CHO
- Salt and pepper 0 CHO
TOTAL CHO 5.5 CHO
- TOTAL WEIGHT 105 GRAMS
- 5.5 CHO DIVIDED BY 105 GRAMS = .052 CHO/GRAM
- 1 TBSP = 17 GRAMS (.052 CHO x 17 GRAMS) .884 CHO/TBSP
Instructions
- Pre heat oven to 400.
- Melt butter and olive oil in a cast iron skillet large enough for the tenderloin.
- Add sage leaves and sauté on medium heat for about 10 minutes, until crisp but not burned or breaking apart. Gently remove with tongs and place on paper towel.
- Pat pork dry grind salt and pepper on all sides.
- Heat sage infused butter and oil on high heat and add the pork. Sear on all sides for a total of about 10 minutes.
- Place pork in the oven and continue to cook another 10 minutes or until internal temperature reaches 150 for medium well.
- Remove pork from skillet and loosely tent with aluminum foil for 5 minutes.
- Let skillet cool somewhat and add white wine. Stir to gather up any brown bits.
- Add Dijon mustard and stir to incorporate.
- Reduce heat and add the sour cream. Do not boil after adding the sour cream.
- Slice tenderloin and place on a serving platter. Drizzle Creamy Mustard over top and garnish with sage leaves.
- Serve immediately.
