Sliced Pork Tenderloin with Mushrooms and Mustard; Happy New Year

Happy New Year!

It's been kind of a dizzy week, so I'm trying to get organized, remember where I am and what I did, and catch up on food, photos and blogs.

And, of course, pet the puppies….. Photos to follow.

You may have noticed that we eat a lot of pork.  

The pork we get is excellent: good flavor, tender, versatile and economical…. Especially the tenderloin.

Sliced Pork Tenderloin with Mushrooms and Mustard

Total time: 30 minutes 


  • 12oz (350gr) pork tenderloin
  • 2 tsp olive oil
  • 3 shallots, vertically sliced
  • 4oz (120gr) mushrooms, trimmed and sliced
  • 2 tbs whole or coarse grain mustard
  • 2 tsp Worcestershire sauce
  • 1 tsp oregano
  • 1/3 cup (3oz, 90ml) beef stock
  • 1/3 cup (3oz, 90ml) red wine

Pork Tenderloin with Mushrooms


  • Slice the tenderloin into 1 inch (2.5 cm) thick slices.
  • Heat oil in nonstick skillet over medium heat.  Add the pork and sauté for 5 minutes per side. Remove to a plate.
  • Add shallots, mushrooms to skillet and sauté until tender and starting to brown.
  • Return the pork slices to skillet.
  • Mix the mustard, Worcestershire sauce, oregano, stock and wine. 
  • Spoon over pork, reduce heat to low, cover and simmer 10 minutes.
  • Uncover and remove pork to a small platter, cover to keep warm.
  • Increase heat and boil sauce, for 2 minutes.   It should reduce and thicken a bit.
  • Spoon a bit of sauce over the pork and serve, remaining sauce on the side.

We had a nice, quiet Christmas.

Then I had to clean all of the construction dust that was nicely distributed throughout the house, do the shopping and get ready for our guests.

That was followed by four days of having fun, cooking, eating, talking and having a glass of wine or two.

Now I have to remember where I was when all of it started so I can continue on.

I think…

Regardless of where I am the puppies wanted to wish everyone a Happy, Muddy New Year.

Even though they are now almost two years old (I can't believe it!!!!) they still manage to get some serious play time in every day.

They still bounce around at the bottom of the stairs when I come down in the morning.

And the only way I can get a photo of the two of them is to start pressing the shutter then yell really, really loud…. 

It startles them enough they stop what they are doing to look at me.

But only for a second.

Bonne Année 2013

12 thoughts on “Sliced Pork Tenderloin with Mushrooms and Mustard; Happy New Year”

  1. Happy New Year, Katie. Love your technique for snapping a pic of the pups. I cannot believe they are two already! I remember when you brought them home!

  2. Happy New Year Katie. I too remember when you brought the pups home. Time is moving much to fast. I’m trying to peddle faster so I can keep up. But at the same time I want to stop and savor every moment. May your New Year be full of moments to savor.

  3. I read this recipe yesterday and made it today. Delicious! Even die gnädige Frau, who almost always eats a super light diet (no sauces) pronounced it excellent.

  4. Thanks, Pam, loud but effective LOL
    Val, it’s really the best buy here, cheaper and better than chicken or beef.
    Susan, thanks – and best wishes for the year to you!
    manningroad, time is moving much too rapidly lately!
    Ina, I so agree!
    Zoomie, and to you!
    Lorette, hope you like it – and Happy New Year!
    Christine – almost two…. in two months, but, still…. hard to believe!
    Elle, thanks – and Happy New Year!
    Penny, way too fast! Good wishes for your year as well – and may it be a slow one LOL
    Dan, Glad it was a hit! I eat light – but with sauce ;-))

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