Pork Tenderloin with Shallot and Sherry Mustard Sauce

 In How To, Recipes

Pork Tenderloin

Before Monday hits you like a freight train, get these ingredients and you’ll be enjoying a lovely evening instead of a manic, frenetic scramble to get dinner on the table.

You can thank us later 🙂


Pork Tenderloins with Shallot and Sherry Mustard Sauce

Serves 4

Eight 1″ Pork Tenderloins – 2 oz. each

1 tablespoon raw coconut oil

2 small shallots, finely chopped

1/2 cup cooking sherry

2 tablespoons Dijon mustard

2 tablespoons nonfat cream cheese (You can also swap in vegan cream cheese if you’re non-dairy)

2 teaspoons Lemon and Garlic seasoning (We used Flavor God)


1) Preheat oven to 400F.  In a large skillet, heat coconut oil and brown tenderloins on both sides, about 3 minutes each.  Season each side with black pepper and lemon garlic (Flavor God) seasoning.  Remove and place in a baking pan and bake in oven for about 8 more minutes or until cooked through.

2) In the same skillet, saute chopped shallot about 1 minute on medium heat.  Turn heat up high and deglaze with cooking sherry.  Stir in Dijon mustard and cream cheese and a little more pepper.  Cook on medium low until sauce thickens up, about 4-5 minutes.  

3) Take pork out and spoon sauce over the top.  You can just pan roast the yellow squash and snap peas with a drizzle of EVOO or a little coconut oil and some more of the lemon and garlic seasoning.  

Let me know how it turns out!

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