Pork Tenderloin With Mustard Sauce Recipe


Ingredients

8 oz pork tenderloin, 2 pieces
1/4 tsp salt
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup water
1 tbsp dijon style mustard, plus
1 tsp dijon style mustard
1 tsp unbleached flour


Directions

Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with
salt and onion. Cover with vented plastic wrap and microwave, on
medium (50%) power for 4 minutes; rotate the casserole 1/4 turn.
Microwave 4 minutes longer. Mix the remaining ingredients; spoon
over the pork. Cover with vented plastic wrap and microwave, turning
the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6
minutes.


Servings: 2 servings

 

 

Pork Tenderloin With Mustard Sauce Recipe brought to you by Recipe Ideas


Categories: Meat; Pork; Sauce


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It is possible to follow the history of `recipes` way back into ancient history, certainly as far back into recorded history as pharonic Egypt, and possibly even further than that. However, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.

Interestingly, the oldest recipe found, according to academics are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`.

Progressing into The time of the romans around 25BC a roman called Apicius created a few documents detailing recipes cooked by the Romans. In his works, Apicius describes how the meals were divided into appetizers, main meal and dessert, a very modern way of dining. Aspicius describes how the Romans used many different herbs, including many that are still in use today such as thyme, mint and parsley.

Later, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the Middle-East, including spices like basil and rosemary. These new herbs and spices led to an eruption in recipe publications, the majority of which still exist in private cookery archives.

During the next few hundred years, the upper classes competed to offer the most exotic banquets, and as a result the best chefs and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that haute cuisine and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording the recipes that were being prepared for the better households.

Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books.

And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this web site.

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We hope you enjoy this Pork Tenderloin With Mustard Sauce recipe.

 


Pork Tenderloin With Mustard Sauce Recipe, one of many tasty recipes brought to you by Recipes Ideas




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