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Pork Tenderloin with Mustard Cream - 4, 5 or 6Qt. Roaster

2 (8oz each) pork tenderloins
1 cup cream or half-and-half, divided
2 Tbsp Dijon or coarse-grain mustard, divided
1 tsp dillweed, divided
1/2 tsp peppercorns
1/4 tsp curry

Place tenderloins in shallow bowl. Combine half of the cream, mustard and dillweed in small bowl; whisk to blend. Pour over tenderloins. Cover; let stand at room temperature while Nesco® Roaster Oven is preheating.

Preheat roaster oven to 275º F.

Remove tenderloins from cream marinade. Place on rack in preheated cookwell. Cover and slow-roast 75 to 90 minutes or until internal temperature reaches 155º F. on meat thermometer. Turn off temperature; let meat stand, covered, 5 minutes.

To serve, combine remaining cream, mustard, dillweed, peppercorns and curry in small saucepan. Warm over low heat, stirring constantly. Arrange tenderloins on serving platter; drizzle sauce over top.

Serves 4 to 6

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