- 1 pork tenderloin (1-1.5 lbs) or two small tenderloins
- 2 tablespoons whole grain mustard
- salt and pepper
- olive oil
- 1 can coconut milk
- 1/3 cup milk
- 4 cloves garlic, halved
- 1 cinnamon stick
- 1 tablespoon cardamom pods
- 4 sage leaves
Pat the pork dry and season well with salt and pepper. Spread the mustard over the exterior.
In a dutch oven, heat 2 tablespoons olive oil over medium-high and sear the pork on all sides until it is well browned. Our tenderloin was so large we had to cut it in half and do this in two batches.
Remove the pork to a plate and tent with foil while you reduce the sauce. Bring the sauce to a medium boil, stirring often.
After 10-15 minutes, remove the cinnamon stick, cardamom pods, and sage. Blend the mixture with an immersion blender until all the garlic is smooth. Taste the sauce for salt and serve over the sliced pork. The sauce was delicious on top of the baked potato too.