There are some things I just wouldn’t be without in my freezer and pork tenderloin is one of them.

This versatile cut of pork is lean, quick to thaw and can be prepared stovetop, in the oven or on the outdoor grill. I also like that cooking time is brief and it’s usually very affordable.

The following recipe is a variation of a favourite that I make using grainy mustard. This week’s version features either fresh sage or thyme, and apple cider vinegar, which gives the sauce an added boost of flavour.

This elegant dish is ideal for a weekend or weeknight meal.

Serve it alongside mashed or roasted potatoes or rice and your favourite vegetable.

Pork Tenderloin with Mustard Sauce

(Serves 4)

1 large pork tenderloin

1 Tbsp. (15 ml) butter

1 Tbsp. (15 ml) vegetable oil

1 shallot, minc

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