Description
This Pork Tenderloin with Creamy Mustard Sauce recipe offers a perfectly juicy and flavorful pork tenderloin paired with a rich, tangy mustard sauce enhanced by fresh herbs. The pork is seared on the stovetop for a golden crust, then baked to medium doneness before resting. The sauce is made in the same pan, combining cream, Dijon and whole grain mustards, tarragon, and parsley for a delicious, easy finishing touch.
Ingredients
Units
Scale
Pork Tenderloin
- 2 pork tenderloins, 500g / 1lb each
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oil (vegetable, canola, or olive oil)
Creamy Mustard Sauce
- 1/2 cup heavy cream (thickened cream)
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tsp tarragon, finely chopped
- 2 tsp parsley, finely chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 – 2 tbsp water, as needed to thin sauce
Instructions
- Preheat oven: Preheat your oven to 200°C / 390°F (or 180°C fan). Place a wire rack over a tray to rest the cooked pork later.
- Season pork: Sprinkle the pork tenderloins evenly with 1 tsp salt and 1 tsp pepper to season all sides.
- Sear pork: Heat 2 tbsp oil in a large oven-proof skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 5 minutes total, turning to color all 4 sides.
- Bake pork: Transfer the skillet with the pork to the preheated oven. Bake for 12 to 15 minutes, or until the internal temperature reads 65°C / 149°F on an instant read thermometer, ensuring a juicy medium with a blush of pink. For no pink, bake an extra 3 minutes aiming for 68°C / 155°F.
- Rest pork: Remove the pork from the skillet and place on the prepared wire rack. Let it rest for 5 minutes to retain juices.
- Make sauce: Place the skillet back on medium heat. Add 1/2 cup heavy cream, 1 tbsp Dijon mustard, and 1 tbsp whole grain mustard. Stir well, scraping the pan bottom to bring up any browned bits. Heat gently until hot but not boiling. Stir in 1/2 tsp salt, 1/2 tsp pepper, 2 tsp chopped tarragon, and 2 tsp parsley. Thin the sauce with 1 to 2 tbsp water if too thick.
- Serve: Slice pork into 2 – 2.5 cm (0.8 – 1 inch) pieces. Serve warm drizzled with creamy mustard sauce. Enjoy!
Notes
- Pork tenderloin prep: Remove silver skin (thin membrane) if present; trimming fat is optional. Tenderloin is long and thin, different from pork loin which is much thicker.
- Cream: Using heavy cream gives a rich, smooth sauce. Low-fat cream will be thinner and less silky.
- Mustards: Dijon thickens and flavors; whole grain adds texture and popping mustard flavor. If no whole grain, add extra Dijon.
- Herbs: Tarragon adds sweet aniseed flavor; parsley is optional. If no tarragon, substitute with thyme and extra parsley or chives.
- Cooking times: Use instant-read thermometer to prevent overcooking. Adjust times slightly based on pork weight and preferred doneness.
- Resting pork is key to juiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 95 mg
