Mustard Pork Tenderloin - - Jackson, MS

Mustard Pork Tenderloin


  • 1 pork tenderloin (2 ½ lbs.)

Creole to coat tenderloin butter:

  • 1/4 cup water
  • 1/4 cup red wine
  • 2 tablespoons unsalted butter
  • 1/4 cup onion, chopped
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1/4 cup Creole mustard
  • 4 colored peppers, julienned and roasted (optional)


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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