Years ago, I somehow ended up with a big box full of magazines. Mostly Women’s Day, Family Circle, Better Homes & Gardens and such. I don’t remember where I got them all from, but I loved looking through them at the recipes. Well, one day I got the idea to go through and just cut out the recipes so I could get rid of the box. I would go through the magazine and find the recipes that looked and/or sounded good, and cut them out along with a picture if it was small enough. Then I took index cards, glued the recipe onto the card, and then covered the card with contact paper. Yeah – tons of work. I know I didn’t get through all the magazines before I decided I really didn’t need that many recipes, but I now have a recipe box with lots of these cards. And although I know I’ll never get to all the recipes, these cards are almost as fun to look through as going through a cookbook. The biggest problem is that I can’t credit the correct magazine now since I didn’t mark down on each recipe where they came from!
I do often forget about the cards since they are hidden away in that box, but I got the box out a while back to find something for dinner. And this recipe is the one I chose out to make – mainly because I had everything on hand. I liked the recipe, but I have to say that the broccoli in the sauce was a bit strange for me. I think I would have enjoyed it more if the broccoli was just served on the side, but my husband liked the broccoli in the sauce. Serve with a side of my favorite carrots, and dinner is ready!!
Pork Tenderloin with Mustard Sauce
adapted from a magazine from years ago!
5 tablespoons Dijon mustard
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pork tenderloins (about 1 1/2 pounds total)
1 small onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
10 ounces fresh broccoli, steamed
Heat broiler. Combine 2 tablespoons mustard, oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in plastic food-storage bag. Add pork; seal; turn to coat. Marinate at room temperature for 15 minutes.
Broil pork 5 inches from heat for 30 minutes, turning every 10 minutes, until golden and instant-read thermometer registers 160F.
Meanwhile, saute onion in melted butter in skillet until soft. Remove from heat. Stir in flour until blended. Stir in remaining 3 tablespoons mustard and the milk until smooth. Return to heat; simmer, stirring, 2 minutes. Add broccoli and remaining salt and pepper; cook 2 to 3 minutes or until heated through.
Let tenderloin stand for 5 minutes. Slice and serve with mustard sauce.