Pork Tenderloin with Cream and Mustard

Our temperatures are dropping and the need to have something cooking in the oven is stronger than me. A must.

I love the richness of an earthy dinner gracing our table.

Tonight’s dinner has been one of the first meals that I have made when I first was learning how to cook.

I remember having it for dinner, asking for the recipes, and to only be given the ingredients and no measurements.

I am sure you can relate to the pressure of being a novice behind novices and tackling your first dish.

Millions of questions where buzzing thru my mind. Is this right?

What happens if I mess it up? do I throw it away? well, let me put at ease right way, this recipe is a fail-proof recipe. 

If you feel the sauce is too dry and you do not have enough sauce, add more cream mixture.

If too much sauce and running, cook it a bit longer. The pork will get tender and with the heavy cream it will only tenderize. Like I say, fail-proof.

I have prepared this dish on the stovetop and in the oven. I prefer and have made it over and over in the oven.

The heat of the oven fastens the cooking process.

Mashed potatoes or Fondant of Potatoes, are a must to go alongside so you can enjoy the cream sauce, who is counting the calories at this point, right?

And bikini season is a few months away…

Do not forget a nice chilled glass of Chardonnay, my choice of the evening from Frei Brothers. Light and with a nice body and goes well with the sauce.

You can replace the heavy cream with whole milk if you wish.

The sauce will not be so rich and thick.

You can also replace the tenderloins with a pork roast, however, adjust the cooking time to 1 to 1 1/2 hour in the oven.