Dinner for 4
Pork Tenderloin Mustard Sauce
$8.96for 435 minServes 4
Pork tenderloins are browned and finished in a sweet mustard sauce with sherry, rosemary, and butter.
Photo: onceuponachef.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Pork roast, 2 lb$2.49/lb typical | 2 lb | $4.98Typical price |
 | Mint, a little$1.99 each typical | a little | $0.12Typical price |
 | Butter, 2.5 oz$0.40/oz typical | 2.5 oz | $1.00Typical price |
| Total for the servings shown | $8.96 | ||
Swaps
- Swap pork roast for beef chuck roastabout $4.50/lb more at typical prices
- Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices
Pantry staples you likely have
Syrups, molasses, powdered sugarMustard, mayo, ketchupWine, beer and spiritsOlive and cooking oilSalt and pepper
Not included in the cost.
- 35 minstart to table
- Mediumdifficulty
- 4servings (the source says 6, which counts pieces)
- $$typical cost tier
AmericanBudgetFamilyDinnersSpring
$2.24 per serving$8.96 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 pork tenderloins total
- 1/2 cup light brown sugar
- 1/2 cup grainy dijon mustard
- 1/2 cup dry sherry
- 1 tbsp chopped fresh rosemary
- salt
- 1 tbsp vegetable oil
- freshly ground black pepper
- 5 tbsp unsalted butter
Steps
- Heat the oven to 400 F and season the pork with salt and pepper.
- Heat the vegetable oil in a large oven-safe skillet over medium-high heat and brown the pork for 6 minutes.
- Roast the pork for 14 to 16 minutes, until it reaches 145 F inside.
- Transfer the pork to a plate and rest it for 5 minutes.
- Whisk the mustard, brown sugar, sherry, and rosemary in the skillet over medium heat for 3 minutes.
- Whisk in the butter until the sauce is smooth.
- Slice the pork and pour the mustard sauce over it.
Main ingredient on sale this week? See what to make with pork roast, shoulder or loin on sale.
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