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
The History of Recipes
We are able to trace the history of written recipes back into distant history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move on, we have some recipe books published in the 1300s : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is familiar to us all today, but rather accounts of the types of meals on the menues of the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the holy land, including spices such as basil and rosemary. These new spices and herbs caused an outbreak in publications on food, most of which still exist in private cookery archives. During the next few centuries, the wealthy families of Europe competed with each other to offer the most extravagent banquests, and consequentially chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 1800s that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. The revolution that is television brought us TV cookery programs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Pork Tenderloin With Mustard Sauce recipe.
