Pork Tenderloin 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.

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