Pork Tenderloin with Mustard Sauce

A fast weeknight pork tenderloin dinner for two, cooked entirely in the microwave with a sharp Dijon mustard sauce spooned over the top during the last few minutes of cooking.

The trick to microwave pork that doesn’t come out rubbery is the medium (50%) power setting. Full power cooks the outside before the inside catches up, but half power lets the heat distribute evenly. Rotating the casserole a quarter turn partway through helps too, since most microwaves have uneven hot spots.

The mustard sauce is dead simple: Dijon, green pepper, onion, water, and a little flour to help it thicken as it cooks down around the pork. It goes on for just the last 4 to 6 minutes so the vegetables stay slightly crisp and the mustard keeps its bite.

Kitchen Tips

• Use a shallow casserole so the pork sits in a single layer. A deep dish traps steam and steams the meat instead of cooking it evenly.
• Let the pork rest for 5 minutes after microwaving. Carryover heat finishes the center and the juices redistribute.
• Check for doneness with an instant-read thermometer. You’re looking for 145°F (63°C) internal temperature.
• The sauce will be thin. If you want it thicker, stir in an extra pinch of flour before spooning it over the pork.

Variations

• Use whole-grain mustard instead of Dijon for a coarser, more rustic sauce.
• Add a splash of white wine in place of the water for more depth.
• Stir in a spoonful of sour cream after cooking for a creamy mustard sauce.