Roast Pork Tenderloin with Carrots, Shallots and Mustard Sauce Recipe

by katerina on March 10, 2009

Yeay! I finally got to do some cooking this weekend. We had really strange weather which involved a beautiful sunny spring morning turning into a stormy snowy afternoon. Luckily because of the dark clouds on the horizon I decided to make something comforting that would help warm up the house – a roast. Granted there were only two of us so I found this recipe from Martha Stewart and picked up a pork tenderloin rather then a full pork loin. Of course because it as us I halved the recipe, except for the sauce part.

It was a really yummy combination. I am just loving all these vegetables cooked at high heat, carrots, kale, asparagus, broccoli, shallots, cauliflower… Anything else I need to try?

When you make this be careful when adding the water to the sauce or you will end up with lumpy gravy. I know this from experience. Of course, no one is the wiser unless you fess up to straining it. Still tastes great.

Also, apologies on the photos, not my camera combined with candlelight and a flash does not equal the best pictures.

Print Recipe

Roast Pork Tenderloin with Carrots, Shallots and Mustard Sauce

(serves 2-4)
Adapted from Martha Stewart

1 lb baby carrots
a dozen shallots, peeled
1 tablespoon fresh rosemary leaves
1 tablespoon olive oil
salt and pepper
1 pork tenderloin, silver skin removed
1 teaspoon vegetable oil
¾ cup white wine
2 tablespoons flour
2 tablespoons stone ground mustard, or grainy mustard

Preheat oven to 425F. Toss carrots, shallots, half of the rosemary, olive oil and salt and pepper together on a rimmed baking sheet. Place in oven and roast for 20 minutes tossing halfway.

Meanwhile heat a skillet to medium and sprinkle pork with salt and pepper. Add oil and sear pork until golden brown on all sides. Remove vegetable tray from oven and make room in the center for the pork. skillet aside until you make the sauce. Add the pork and return to oven for 10-15 minutes or until cooked to your liking. 145F internal temperature for medium rare.

Remove pork and tent loosely with aluminum foil. Keep veggies warm. Heat skillet back up to medium and add wine. Simmer until reduced to a syrup, whisking to get all the brown bits into the sauce. Whisk in flour and cook for 30 seconds. Slowly whisk in one cup of water. Add rosemary and bring to a simmer. Remove from heat and whisk in mustard.

Cut pork and serve with sauce and vegetables.


Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time:35 minutes
Calories(approximate per serving): 450



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