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Pork Tenderloin Smothered in Onion and Mustard

Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchen--onions, mustard, dill--when she created this luscious dish of pounded pork tenderloins.

  • Total Time:
  • Servings: 4

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  • Two 12-ounce pork tenderloins, cut into 2-inch lengths and pounded 1 inch thick
  • Salt
  • Freshly ground pepper
  • 1 teaspoon all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, very thinly sliced
  • 1 tablespoon grainy mustard
  • 1 cup low-sodium chicken broth
  • 1 tablespoon chopped fresh dill
  • Buttered noodles, for serving


  1. Season the pork with salt and pepper and dust with flour. In a medium, deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes. Transfer the pork to a plate.
  2. Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Stir in the mustard and the 1 teaspoon of flour and cook for 1 minute. Add the chicken broth and bring to a boil. Nestle the pork in the onion sauce. Cover and simmer over moderate heat until the pork is cooked through, about 8 minutes. Transfer the pork to plates. Stir the chopped dill into the sauce and spoon over the pork. Serve with buttered noodles.

Suggested Pairing

A spicy German Gewürztraminer, a shandy (often mixed with equal parts beer and lemonade) or a German ale.

Contributed By Photo © Kelsey Brown Published February 2010

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