Creole to coat tenderloin butter:
Preheat oven to 350-degrees.
Heat a black skillet with a tablespoon of butter. When hot sear tenderloin on all sides adding additional butter if needed. Remove tenderloin and coat with a thin layer of Creole mustard. Place on rack in shallow baking pan and roast 20 minutes per pound or until internal temperature registers 160-degrees on a meat thermometer.
To prepare mustard sauce, pour juice into a pot on stove. Add water and red wine to pot and bring to a boil. Reduce to a glaze.
Sauté onions and garlic in butter and add to glaze. Blend in Creole mustard and glaze until desired consistency is reached.
Serve mustard sauce with sliced pork and roasted peppers.
*Adapted from an original recipe in The Junior League of Jackson's cookbook Come On In!
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