Pork Tenderloin with Simple Sauce

Featured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.


When it's taste, taste, taste all day long and time is at a premium, simple and effective recipes are always appreciated. Mayonnaise is always a highly versatile base for a variety of sauces. The pork loin is one of my favorites because it balances well with the sauce. The arrangement is simple and the cook can add additional local garnishes to make a truly impressive presentation. Both Ledgewood Creek's Chardonnay and Merlot will compliment this main course nicely.

1 Young Pork Tenderloin (maximum 3" diameter)
Olive oil
1/2 cup mayonnaise
1 teaspoon Dijon mustard
Salt & pepper to taste
1 teaspoon fresh lemon juice


Rub the pork with olive oil, salt and pepper. Cook the pork in a 350° oven for approximately 45 minutes or until done - 160° internal temperature. (If you prefer, you can barbeque or grill the pork instead).

While the meat is cooking, prepare the sauce. To make the sauce, whisk the remaining ingredients - mayonnaise, Dijon mustard, fresh lemon juice plus salt and pepper, according to taste.

Once cooked, transfer the meat to a cutting board and cover with a foil tent for a few minutes. Then slice the tenderloin in 1/4 thick circular slices. Spread the slices around a serving plate, overlapping the slices for presentation. Drizzle with the sauce and enjoy with either of our Ledgewood Creek Wines.

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