Serves 2

1½ lb. pork tenderloins, silver skin removed, rubbed with salt, pepper, onion powder, garlic powder, and Montreal chicken spice
1 TBSP olive oil
1 TBSP dry white wine
Sear the pork, turn heat to medium, add the wine and steam 20 minutes or until the inside is no longer pink but still moist. Once cooked remove and let rest. Meanwhile…

Make Creamy Mustard Sauce:
1/3 cup heavy cream
1 TBSP Dijon mustard
1 TBSP whole grain mustard
½ tsp salt
½ tsp black pepper
2 TBSP white wine
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire

In the pan used to sear the pork, heat on medium heat and add the Creamy Mustard Sauce. Add the mustard sauce to the pan juice and mix until thicker.

Sweet Kraut
1 can Franks Sweet Bavarian style kraut, drain and rinse.
2 strips of bacon
Sliced onion as thin as the kraut
1 TBSP butter
1/3 cup chicken stock
½ tsp caraway seed
1 tsp brown sugar

Cook bacon and remove leaving the oil add the butter, add onions and sauté, then add the kraut and the rest and mix. Cook 30 minutes until the kraut has absorbed the broth.

Serve with apple sauce on the side and a dollop of Dijon Mustard.

As of 1/3/26