Pork Tenderloin with Mustard Cream Sauce Mustard cream sauce, Mustard
Pork Tenderloin With Creamy Pan Sauce. Place a rack over a tray (for resting the cooked meat). Preheat oven to 200°c / 390°f (180°c fan).
Preheat oven to 200°c / 390°f (180°c fan). • toss sweet potato on one side of a baking sheet. Trim off excess fat and slice the pork tenderloin into about 1 thick pieces (rounds). Add the oil and butter to a skillet over. Place a rack over a tray (for resting the cooked meat). Season the pork with salt & pepper and coat each piece in flour. Sprinkle the tenderloins all over with salt and pepper. • adjust rack to top position and preheat oven to 450 degrees.
Place a rack over a tray (for resting the cooked meat). Season the pork with salt & pepper and coat each piece in flour. • toss sweet potato on one side of a baking sheet. Preheat oven to 200°c / 390°f (180°c fan). Trim off excess fat and slice the pork tenderloin into about 1 thick pieces (rounds). Place a rack over a tray (for resting the cooked meat). Sprinkle the tenderloins all over with salt and pepper. • adjust rack to top position and preheat oven to 450 degrees. Add the oil and butter to a skillet over.
