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O&O Lemon and black pepper mustard pork tenderloins

Ingredients

2 lbs pork tenderloins
Marinade:
4 tbs extra virgin olive oil
2 cloves of garlic finely chopped
3 tbs O&O lemon and black pepper mustard
Sauce:
3 finely chopped shallots
8 minced mushrooms
¼ cup white wine
½ cup 35% cream
1 tbs O&O lemon and black pepper mustard
Salt and pepper, to taste

Preparation

Preheat oven at 375°C.

Mix all the ingredients for the marinade and baste the pork loins. Let rest for 3 to 4 hours in the refrigerator.

Cook the meat for about 30 minutes.

Brown the shallots with the mushrooms with 1 teaspoon of extra virgin olive oil.

Pour the white wine to deglaze and let reduce to 2 tablespoons of cooking juice.

Add the mustard and the cream and cook until the texture is thicker.



Serve with rice and a green veggie.

Related Products

Extra Virgin Olive Oils:

Olive & Olives 1 - 2.5 L Olive & Olives 8

Pantry:

O&O Black Pepper and Lemon Mustard
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