This never fails to please. It’s a summer favorite that I often serve to guests. The sauce is delicious and perfect with noodles. The best part — it’s easy. Start an evening ahead to let the meat marinate. Serves 4 to 6.
1 1/2 pounds pork tenderloin
3/4 cup vegetable oil
1/4 cup dry white wine
3 garlic cloves, crushed lightly
For Mustard Sauce
3/4 cup dry white wine
1 tablespoon minced shallot
1 cup heavy cream
3 tablespoons Dijon mustard
freshly ground white pepper to taste
Combine oil, wine and garlic in a small bowl. Put pork in a resealable plastic bag and add liquid mixture. Let marinate, chilled overnight. Drain pork, discarding marinade, and grill on oiled rack about 6 inches over glowing coals until meat thermometer registers 155 degrees F. (I find the pork a bit dry at this temperature, and contrary to popular beliefs about the necessity of well done pork, I like the pork slightly pink. I’ve never become ill, nor have my guests. For those who like their meat well done, I serve the end pieces.)
In a small heavy saucepan boil the wine with the shallot until it is reduced to about 2 tablespoons. Add the cream, bring mixture just to a boil, and simmer for 2 minutes, or until thickened slightly. Whisk in mustard, white pepper and salt to taste.
Cut pork diagonally into 1/2 inch slices and serve with the mustard cream sauce.
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