Pork Fillet in Mustard Cream Sauce

This is a very simple recipe that always comes out good. I have recently adjusted proportions, including doubling the wine to produce more sauce.

Originally I sliced the tenderloin in thin slices, but it’s a LOT faster to cut the meat in thicker pieces, cover with plastic, and pound thin.

Pork Fillet in Mustard Cream Sauce

  • 1 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1 clove garlic, crushed
  • 2 lbs pork tenderloin, cut into 1-1/2″ slices, pounded to 1/4″ thickness
  • salt & ground black pepper
  • 1 cup medium dry white wine
  • 1/2 cup soured cream
  • 1/4 cup mild whole grain mustard

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the meat and brown on all sides, seasoning with salt & pepper.

Push the meat to one side of the pan and pour in the wine. Stir to loosen any sediment at the bottom of the pan, then add the soured cream and mustard. Mix the meat into the sauce and cook for 2 to 3 minutes, stirring. Serve hot. 4 servings.


Use any kind of mustard desired. I often use spicy brown mustard and sometimes yellow mustard.

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