Since I had mustard leftover from last week's Spinach Salad with Dried Cherries, I looked for a couple of recipes this week that would help me use it up. Of course I could have just grilled up some hot sausage (and I probably will sometime this weekend), but I'm a big fan of using mustards in sauces.

I buy my pork tenderloin from Skagit River Ranch. I haven't yet spent a lot of time introducing you to Skagit, but they are one of my very favorite farmers market vendors. Their beef, pork, and eggs are the best I've ever tasted and I've been to their farm. I've seen their chickens running around free as... well... birds. Their cows don't touch grain and their pigs forage in the field and are never given hormones or antibiotics.

Pork tenderloin is a great cut of meat. It cooks quickly and it's mild flavor lends itself well to sauces and rubs. This definitely won't be the last pork tenderloin recipe you see here. The recipe calls for the tenderloin to be seared on all sides before cooking, ostensibly to keep the juices in. However I've been reading lately that this is actually a myth. I've yet to do a comparitive test, so for now, I've continued to sear my pork tenderloins.

Pork Tenderloin with Mustard Sauce
Serves 4

• 1 Tbsp oil of choice
  
• 2 pounds pork tenderloin (or two one pound tenderloins from Skagit River Ranch)
• Salt and pepper
• 1/4 cup Chardonnay Mustard (from Sea Breeze Farms)
• 2 Tbsp Dijon mustard (from Zane and Zack's)
  
• 2 Tbsp sour cream

1. Season the pork tenderloins with salt and pepper.
   
2. Heat the oil in a large skillet over high heat.
   
3. Sear the tenderloins on all sides until brown, about 5 minutes.
   
4. Cover the skillet and reduce the heat to medium-low. Continue to cook the pork, turning occasionally, until the internal temperature reaches 150 (about 20-25 minutes).
   
5. Remove the pork from the skillet and cover with foil to rest for 10 minutes.
   
6. Add the mustards and sour cream to the skillet. Stir, scraping up the browned pork bits from the pan. Cook until heated through, but do not let it boil. If the sauce is too thick, you can add a bit of water or white wine to the pan.
   
7. Slice the pork and serve with the sauce.
   

Patricia's Notes: I can't say a lot about this recipe. Pork tenderloin and mustard. Two great ingredients. They made a nice combination. The sauce was a little thicker than I might have liked, but next time I'll add more wine while I'm cooking it. The best part of this recipe is that it's fast. Cook the pork, mix a couple ingredients in a pan when the pork is done, and serve. Excellent for a weeknight meal or a quick meal (with often on-hand ingredients) when you have unexpected company.