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    You are in: Home / Recipes / Ivo's Pork Tenderloin in Mustard Cream Sauce Recipe
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    Ivo's Pork Tenderloin in Mustard Cream Sauce

    Ivo's Pork Tenderloin in Mustard Cream Sauce. Photo by Sandi (From CA)

    1/4 Photos of Ivo's Pork Tenderloin in Mustard Cream Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Sandi (From CA)'s Note:

    Another from the arsenal of my husband who I've learned to trust in the kitchen. Makes me jealous, but hey, I love to eat and so I swallow my pride along with his culinary offerings!

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    Units: US | Metric

    • 2 pork tenderloin, cleaned, excess fat removed
    • 1 cup cream
    • 1 -2 cup mushroom, sliced
    • 1 -2 cup onion, thinly sliced into rings
    • 2 tablespoons coarse grain mustard
    • 2 tablespoons butter
    • 1 tablespoon vegetable oil
    • salt and pepper, to taste


    1. 1
      Preheat oven to 375°F.
    2. 2
      Butter one oven-safe dish large enough for the two tenderloins.
    3. 3
      Fry the onion rings in some butter until soft and golden; set aside.
    4. 4
      Fry the mushrooms in vegetable oil until well-browned; set aside.
    5. 5
      Cut the tenderloins into two pieces each; add pepper and salt to taste.
    6. 6
      Slather each piece with lots of mustard and brown quickly in hot butter. Don't worry if the mustard sticks to the pan!
    7. 7
      Transfer the tenderloins to the oven dish, then deglaze the pan with the cream; pour the cream over the tenderloins. Divide the fried onions and mushrooms over the tops of the tenderloins.
    8. 8
      Cover with foil and bake in oven for 30 minutes. Cut into tenderloins to see if they are done, they should be just beyond pink in the center.

    Ratings & Reviews:

    • on September 20, 2006


      This is the most incredibly awesome recipe! I've made it a few times now and it is my absolute favorite! I make it using 2 really thick (about 1 1/2" or so) boneless pork loin chops. The mushrooms, onions and sauce are TDF and the cook time in the oven is always perfect! I use a full 8 oz pkg of white mushrooms and a whole onion and I cook the 'shrooms in butter with a bit of oil instead of just oil. The chops always turn out so moist and tender. The mustard really does stick to the pan, but once the cream is added it makes the most incredibly flavored sauce when finished. Made this tonight with white rice cooked in chicken broth in my steamer and roasted asparagus. The sauce goes so well with rice. The rice just sucks up the sauce and gets all creamy and wonderful. Thank you Sandi- and Ivo- for a wonderful recipe! :-)

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    • on October 05, 2013


      This is a delicious recipe that I have made several times - I would have sworn that I had reviewed it! I've made it as written, added white wine at times, other times I've been without grainy mustard and just used Dijon. It has always been great! Thanks Sandi!

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    • on April 16, 2007


      This is a lovely dish. You said slather the mustard, so I did and used about 4 tablespoons. Also added about 1/4 cup of chopped parsley. Next time I might add a 1 or 2 teaspoons of chopped green peppercorns. Thanks Sandi for an easy and tasty posting.

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Ivo's Pork Tenderloin in Mustard Cream Sauce

    Serving Size: 1 (380 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.2
    Calories from Fat 329
    Total Fat 36.6 g
    Saturated Fat 18.6 g
    Cholesterol 245.7 mg
    Sodium 204.7 mg
    Total Carbohydrate 6.0 g
    Dietary Fiber 0.8 g
    Sugars 2.1 g
    Protein 54.4 g

    The following items or measurements are not included:

    coarse grain mustard

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