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Wednesday, January 2, 2008

Mustard Pan Sauce

I made this sauce to go with my Pan-Roasted Pork Tenderloin. This recipe was inspired by a recipe from the Joy of Cooking. I did not have some of the ingredients that they called for, so I came up with this one instead.

Mustard Pan Sauce

2/3 cup apple cider
4 tsp. stone ground mustard
1 Tbsp. Grand Marnier
1 tsp. hebes de provence
salt and pepper to taste

Add apple cider to pan that you roasted the pork tenderloin in and cook over medium heat until boiling, stirring to remove brown bits from bottom of pan. Add the additional ingredients and lower the heat, continue to cook for 5 more minutes, stirring occasionally. Serve over pork.

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