Pork Tenderloin in White Wine Mustard Sauce; Five Sordid Facts

Pork Tenderloin in White Wine Mustard Sauce

I have been tagged and honored whilst busy shopping and visiting in the U.S.

I've decided to acknowledge and respond slowly (and in reverse alphabetical order).

First, Zoomie, of Zoomie Station, would like to know 'Five Sordid Facts' about me.

Would you really, now….

I don't recall any inducement to share these sordid facts: no offer of payment; no lucrative book deal or date to appear on Jerry Springer.  What's in it for me?  I don't buy this whole 'confession is good for the soul' bit.  I was raised Catholic… We know better.

Since you asked so nicely, though:

1. When I was in college I swiped a package of cream cheese from the supermarket on a dare (always a sucker for dares and anything for food).  Naturally I got caught; by a part-time cop a friend was dating.  I cried and cried and cried.  He let me go 'with a severe warning'.  I still think it was unfair that my friend, who dared me and then laughed and laughed, didn't get yelled at.  I had to give back the cheese. I never swiped anything again. 

2. But in Andorra the store security thought I did.  I bought a straw hat in the women's department, to wear playing golf.  Then I wandered into the men's department and saw more hats.  I took out the one I bought and tried it on.  I tried several of the others on; decided to keep the one I started with and put it back in the bag.  Did security come up and ask me about it then?  No!  They waited until I was in the grocery section (again, with the food), talking to friends.  Then 2 armed guards (armed???) came up and 'questioned' me.  I didn't cry that time… but I didn't laugh, either.  That's when I decided to learn to curse in Catalan.

3. I don't like suspense.  I always read the end of a book first, or check out the end of a movie.  If I don't like the way it ends I don't bother with it.  I never saw 'Titanic' (the boat sunk – duh!)  Fortunately, this makes it very easy to re-read books as I could never afford (either the money or the space) to keep me in new books.  I also don't read books written in the first person. (Okay, maybe a few, but I don't like it.)

4. Speaking of books: I hate loaning books to people for fear of not getting them back.  I may do it, but not happily.  They are MINE!  I also will not get rid of them, even if I haven't read them in years.  I might want to some day.  I'll share food; even wine… I'll let you pet my dogs.  But don't mess with my books! Mon mari is less than pleased with this trait, since we have had 4 major moves in 11 years. 

5. I have absolutely no problem eating food that is not, er, scrupulously clean.  If it doesn't have visible dirt on it I'll happily eat it.  If it does, I brush it off, then happily eat it.  I refuse to wash my food in anti-bacterial or any other soap.  I mean, who wants their food to taste of soap?  I figure the bacteria in my gut is more than strong enough to fight the other guys… And, if not, the intestines will kick in for their revenge.

Now…. Who would I like to know Five Sordid Facts about?  Not just any facts…Sordid Facts!

Núria of Spanish Recipes; Michelle of The Accidental Scientist, Chris of Mele Cotte, Ruth of Once Upon A Feast and Kevin of Closet Cooking.  Come on…Spill!

Here are the rules. Tag, you're it!
   1. Link to your tagger and post these rules.
   2. Share 5 facts about yourself.
   3. Tag 5 people at the end of your post and list their names, linking to them.
   4. Let them know they've been tagged by leaving a comment at their blogs.

One more thing: I love gravy.  On everything: meat, potatoes, vegetables, bread, pasta, rice, spoons, fingers, straight out of the pan. 

I love simple gravy made from meat drippings.

I love beef gravy; pork gravy; chicken gravy; turkey gravy; ham gravy; milk gravy…..

I love gravy made with wine.

I love gravy made with mustard.

To be a proper 'foodie' I usually call it 'sauce'.

Mustard is technically a spice, not an herb, but it's perfect for Weekend Herb Blogging, that wonderful event started by Kalyn, of Kalyn's Kitchen and hosted this week by Zorra, of Kochtopf.  It's full of flavor, low in calories and contains tons of healthy stuff like selenium, magnesium, tryptophan and omega 3 fatty acids.  The use of mustard seeds has been documented for over 5,000 years; the Greeks used the seeds, while the Romans made a paste. 

France may not be the prime grower of mustard (I think that may be Canada) but anyone who has visited Dijon knows the French have had a long and lasting love affair with the little seed!

Pork Tenderloin with Mustard and White Wine Sauce

1 pork tenderloin, 14oz (400gr)
1 small onion
1 clove garlic
1 tbs olive oil
1 tsp thyme
2 tbs Dijon-style mustard
1/2 cup chicken broth
1/2 cup white wine
2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock

Thinly slice the onion and finely chop the garlic. Sauté onion and garlic in oil in non-stick skillet over medium-high heat. Slice the tenderloin into 1 inch (2.5 cm) thick slices. Brush mustard on one side. When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes. Brush remaining mustard on top and turn. Sauté for 5 minutes. Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes. Dissolve cornstarch in chicken stock. Uncover, increase heat, add cornstarch and stir until sauce is thickened. Arrange pork medallions on a bed of pasta, pour part of the sauce over and serve the rest on the side.

Pasta

1 cup bite-size pasta, farfalle, penne
1 tbs butter
1/2 tsp black pepper

Cook pasta according to package direction. Drain.  Return pan to heat and add butter. Cook, without stirring until it has a nice brown color.  Add pepper and stir well.  Add pasta and toss to coat.

Bon Weekend!

25 thoughts on “Pork Tenderloin in White Wine Mustard Sauce; Five Sordid Facts”

  1. I love mustard, so I need to try this recipe soon.
    Thank you for your participation and see you on Monday on the roundup.

  2. I love mustard with pork and this sounds like a delicious way to cook pork tenderloin. Love the idea of brushing some mustard on the pork before you cook it.
    Also, so happy to hear you’re becoming at least a partial convert to cilantro! Good luck growing some. In Utah it goes to seed or the snails eat it so I have to keep buying my cilantro, and I’m planning to buy some today!

  3. Zorra, I use so much mustard… mon mari occasionally has to ask me to stop!
    Kalyn, I thought it would grow just like the parsley…I’ll learn. I thought maybe I’d really like it if I grew it 😉
    Ulrike, mon mari cannot understand that trait… I enjoy the plot more if I know the finish!

  4. Woohoo! Time to dish the dirt…love yours! I have one similar I may divuldge. Thanks for thinking of me…I think..ha ha ha!

  5. Oh, you poor thing! What a mean friend to make you steal some cream cheese. And that cop was mean, too. I mean, it’s just cream cheese. Sheesh.

  6. I’m with you on #4 and 5. Keep your hands off of my books/movies and food is food! 😉 And lol, armed guards defending the groceries…
    The pork looks very tasty and has got me thinking of doing something mustardy for dinner as well. Hope you have a good rest of the weekend!

  7. Katie, I used to be this way with LP’s and CD’s…I hated people who listened to them for weeks. MAKE A TAPE AND GIVEMY RECORD BACK!
    Pork ans mustard area natural for me…well executed as always, my dear.

  8. Love your sordid facts, Katie. I feel the same way about books as you!
    And that pork recipe! Oh my god – just what I need tonight. I’m pulling a pork loin out of the freezer right now!

  9. Chris, we love dirt – better even than gossip! Do tell….
    Emiline, and he made me give it back!
    Pat, I hope you like it 😉
    Mike, books are sacrosanct… food can be shared! Thanks, and you too!
    Peter, I never even consider loaning music… never! Thanks!
    Christine, it’s nice finding out that I’m not too weird… – or at least not too alone in it :-))

  10. In my youth, I was with a friend who decided the plaster cast on his arm was the perfect hiding place for a few things and was caught. Because I was with him, even though I swiped nothing, did nothing to help him, my parents were called too. I wasn’t happy, not happy at all!

  11. Katie it was excellent!!!! Hubby almost licked his plate clean, he liked it that much. I did substitute cider for the white wine. Thanks again for the delicious recipe!!!

  12. I must say that i am with you on number five. I do this as well. I simply hate to waist food. Also, it keeps the body’s system on it’s toes!

  13. Ooohhhh Please, not another meme!!! This will be the 3rd one… but, ok, just because you are soooo nice, I will do it… don’t know when, but I will!
    I’m the same with the books as you are! We have a good library done through years. Mi marido also enjoys reading and so does my dauther. Never ever give a book away and if I have to lend one… it’s a feeling I don’t like!!!

  14. I don’t like to loan out books either, Katie. If I can afford to own them, I figure other people can, too, or go to the library. I have yet to loan something out and get it back in good condition.

  15. Welcome back Katie! That pork tenderloin looks so yummy!
    I am so with you on the book thing…those are the things I have THE hardest times parting with…I got rid of a lot of books when we moved to Florida though…jst couldn’t deal with taking them all at the time…

  16. We all seem to be in the same boat, and not the Titanic! I do not like to write in my books, don’t know why, guess it was a Catholic grade school thing where you had to pass the books down and were told by “Sister” NOT to write in the books! I was a Sister listener! But if I do lend one of my books out, which is hardly ever, I have now started to write my name in my book. That way, no doubt, it is my book!
    Your pork “smothered in gravey” looks delicious!!!!

  17. Sandi, I do actually, a lesson well-learned! (I hate to be embarrassed)
    Neil, the worst thing was, in the past I was always the ‘innocent bystander’. This was the only time I ever did anything myself!
    Pat, so glad you liked it! Cider with pork is excellent!
    Tigerfish, so do I…mon mari likes things ‘seperate’.
    Colleen, like anything else, our body’s defense need challenges. I do my best to comply!
    Nuria, I agree. It’s taken a lot of years to build up my personal library – don’t mess with it!
    Mimi, that’s the other thing – getting them back all dog-eared and frayed. I’m very careful with my books – ’cause they have to last.
    JennDZ, I moved over 60 boxes of books from the US to Ireland… and I have even more (naturally) now!
    Deb, the ‘sisters’ did a job on me, too. They really made a lasting impression….

  18. LOL! I *always* read the last pages of fiction first, too. It never spoils the plot b/c it’s out of context.
    That’s a simply perfect pasta, just a generous crank of pepper.

  19. Susan, I think it makes the book more meaningful… It’s when I keep flipping back and forth and end up reading both ends that gets to be a problem LOL

  20. LOL about your sordid facts! The last one sounds like what’s called the 2-second rule in our house. If it was on the floor for 2 seconds or less, you can pick it up and eat it/serve it with a clear conscience. No way nasty bugs could get aboard that fast 😉

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