Faith Is Believing

This dish is a good alternative for people who don't take beef or lamb. This is also healthy( only 207 kcal) and fast to cook which can be done within 20 minutes.
You can omit the cream if you want to, but hey, only 1 tablespoon is used! What you want is a smooth, creamy gravy to go with this succulent pork. Adding whole grain mustard will be a better choice, but I have only Dijon mustard. My gravy is also too little and thick because I have forgotten to turn off the heat from the saucepan while pan frying the pork :(

Pork Tenderloin with Mustard
Calorie count 207 Kcal

Ingredients
250g pork tenderloin (Australian pork)
Salt and pepper to taste
1 + 3 tbsp wholegrain mustard (used Dijon mustard)
1 tbsp olive oil
2 tbsp white wine
2 tsp red wine vinegar
15g shallot, finely sliced
t tbsp cream, optional
20g unsalted butter
80g red potatoes, boiled (yellow skin potatoes)


Method

• Rub a pinch of salt and pepper, and 1 tablespoon of the mustard over the tenderloin. Heat olive oil in a non-stick pan and fry the tenderloin for 2 minutes on each side, or until cooked. Set aside in warm place.(boil potatoes and prepare sauce)
• Put the white wine,vinegar and shallot in a pot and bring to a boil. Lower the heat and simmer until the sauce is reduced.
• stir in the remaining mustard,butter,cream salt and pepper.(cook the tenderloin)
•  Rest tenderloin for a few minutes, cut tenderloin into thick slices. Spoon gravy over potatoes, place pork slices on potatoes.and add  pan juice over pork slices.

Note: I will garnish with a generous handful of pea sprouts or rockets if I cook this dish again.You can also
          put the gravy in a small ramekin. According to USDA guideline, pork can now be cooked to 145
          degrees internally. Pork is at its juicy,succulent best when cooked with a hint of pink in the middle.

"Faith is believing that God is present when all we hear is silence."   RBC ministries