Recipes Pork Tenderloin Smothered in Onion and Mustard 5.0 (1,663) Add your rating & review 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. Slideshows: More Pork Tenderloin Recipes By Grace Parisi Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Kelsey Brown Total Time: 35 mins Yield: 4 Ingredients 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 Directions 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. 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. Rate it Print