Easy Sunday dinner

It is Sunday afternoon and I’m trying to figure out where the 4 day weekend went.  We are decorating for Christmas and playing paddle tennis this afternoon.  I wanted something easy for dinner and remembered that I froze one of the pork tenderloins when I made the garlic and rosemary pork.  This is one of our favorites.  Tonight I’m serving it with cous cous but it pairs well with many sides.

Dijon Pork Tenderloin

  • Pork Tenderloin
  • Fresh ground black pepper
  • Dried thyme leaves
  • 2 TB Olive oil
  • 1 clove garlic, minced
  • 3 shallots, minced
  • 1/3 cup red wine
  • 1 1/2 TB Dijon mustard
  • 1 cup beef stock
  • 4 TB milk
  • 2 TB Butter

Preheat oven to 450.  Sprinkle pork with thyme and pepper.  Use a skillet with an oven proof handle and over medium-high heat, swirl in oil and sear tenderloin, browning on all sides.  Transfer skillet to oven and roast until pork measures 145 on a meat thermometer.  (Start checking after 15 or 20 minutes, depending on how hot your oven runs and whether you like your meat pink.)

Remove tenderloin to a cutting board and cover with foil.  Return skillet to top of stove and add garlic and shallots.  Cook over low heat until browned.  Add wine and simmer for 1 minute.  Add mustard, stock and milk and boil.  Reduce heat and simmer about 5 minutes.  Reduce heat to low and stir in butter.  Top each serving with sauce.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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