Pork Tenderloin with Mustard Sauce

Method

1. Season the tenderloins and brown them in a very hot pan on all sides.

2. Add the chopped onion to the pan and place into a hot oven at 425°F (220°C), uncovered. (The pan can also be placed onto a grill with the lid closed.)

3. Check the pork in about 45 minutes for doneness (170°F / 75°C). Remove from the pan and allow to rest on a platter.

   45 min

4. Add the chicken broth, red wine vinegar, mustard, and lemon juice to the pan. Bring to a boil and reduce by about 1/3. Thicken with the cornstarch.

5. Pour the sauce over the sliced pork on the platter.

6. Serve with rice.