Pork Tenderloin served on a bed of baby spinach with a light mustard sauce
and Parisienne Potatoes.
This is a very simple dinner.
It doesn’t take long to make, so it is perfect for a work night.
***
Rub the pork tenderloin with fresh minced garlic and
season with salt and lots of coarse ground black pepper.
season with salt and lots of coarse ground black pepper.
***
While the oven is heating, peel a couple of Russet Potatoes and cut out balls using a melon baller.
***
Add a little oil to a shallow roasting pan and place the tenderloin in a 450°F oven.
The tenderloin should be done in about 25 minutes.
Turn the roast once or twice.
***
While the meat is roasting, cook the potatoes.
While the meat is roasting, cook the potatoes.
Heat butter and olive oil in a shallow skillet, add the potatoes and cook over low/medium heat until the potatoes are golden brown and tender.
Shake the pan often so the potatoes brown evenly.
***
Remove the meat from the pan and set aside to rest.
***
Place skillet over medium high heat and add a cup of chicken broth and a teaspoon or two of Dijon mustard. Mix a teaspoon of cornstarch with a little broth or water and stir into sauce.
(Optional: Squeeze of fresh lemon juice)
Simmer for a few minutes.
***
Slice the pork tenderloin and plate, spooning a little of the mustard sauce over each piece.
***
Remove the meat from the pan and set aside to rest.
***
Place skillet over medium high heat and add a cup of chicken broth and a teaspoon or two of Dijon mustard. Mix a teaspoon of cornstarch with a little broth or water and stir into sauce.
(Optional: Squeeze of fresh lemon juice)
Simmer for a few minutes.
***
Slice the pork tenderloin and plate, spooning a little of the mustard sauce over each piece.
ENJOY!!!!
thibeaultstable.com 
This looks SO good! I always look for easy meals to make during the week-looks like I've found one. What size pork tenderloin did you use? Also, did you remove the silver skin that often appears on the outside of the tenderloin?
Your dishes always look so appetizing. I need to think sauce more often.
Wow, I'm hungry!
Pork..garlic..Dijon..Le tout est parfait!
You definitely get the award for the best looking meals. Now if we could all share them with you….sigh…..
Omg…I am hungry now…very hungry!Did not even have breakfast yet!
You know how to bring pork tenderloin to new heights; looks wonderful; saving this one.Rita
Pork Tenderloin is a favourite here, usually with prunes and apples. I like the sound of this – a good way to use spinach too.
BEAUTIFUL!!!
You may call this a simple dinner, but it's hard to imagine one more delicious. Love the sauce spooned over the pork and spinach.
We love pork tenderloin. Love the simplicity of this dish, but those potatoes… I'm such a spud lover. I've never made Parisian potatoes, and so I'm pinning this to remind me to try them. I never made a spud I didn't love. This is my kind of meal!
Your pork looks so succulent…and perfect! I want your whole meal!!! Ann, you put together such beautiful dinners~
I love the color of your pork!