Juicy Pork Tenderloin with Mustard Sauce
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4.7
30 reviews
Excellent
Juicy Pork Tenderloin with Mustard Sauce
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Make an easy and elegant, juicy roast pork tenderloin served with a luscious dijon cream sauce! Easy enough to make for Sunday supper, special enough to make for Christmas dinner!
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Ingredients
Apple Cider Brine
- 4 cups water
- 2 cups apple cider
- ¼ cup kosher salt
- ¼ cup soy sauce low sodium
- ½ cup brown sugar
- 2 bay leaves
- tbsp black peppercorns
- 2 tsp all spice
- Ice cubes
Pork Recipe
- 2 pork tenderloins about 2 pounds each
- 3 tbsp vegetable oil
Creamy Dijon Mustard Sauce
- 6 tbsp cold butter 2 tbsp separated
- 3 cloves garlic finely minced
- ½ shallot finely minced
- 1 tsp pink peppercorns coarsely ground
- ¼ tsp cayenne pepper
- ½ tbsp Dijon mustard
- ½ tbsp whole grain dijon mustard
- ½ tsp fresh rosemary leaves finely chopped
- ½ tbsp fresh thyme leaves finely chopped
- 1 tbsp fresh sage leaves finely chopped
- ⅓ cup heavy cream
- 2 cups chicken broth low sodium
- salt and pepper to taste
Instructions
Brine the Pork
- Heat water and apple cider over medium heat in a large saucepan to come to a gentle simmer. Dissolve the salt and sugar and add the other ingredients except the ice.
- Once the brine comes to a simmering bubble take it off the heat, pour it into a heat-safe mixing bowl, and add the ice cubes to cool it down. Add as many ice cubes as it takes to make the brine stop steaming. Add the pork tenderloins to the brine. cover with plastic wrap, and let brine for at least 1 hour up to 4 hours.
Cook the Pork
- Preheat your oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet on the stove top over medium-high heat.
- Remove the pork from the brine and pat the pork tenderloins dry with paper towels. Season both tenderloins on all sides with salt and sear the pork on all sides, about 2-3 minutes on each side until golden brown. Cover the skillet and transfer into the oven; cook for 18-23 minutes, until the temperature reaches 145℉ / 63℃ (if you are wary about pork, 155℉ / 73℃).
- Remove pan from the oven and move the tenderloins to a plate to rest, cover them with foil to keep warm.
Make the Mustard Sauce
- Use a pot holder or a silicone pan handle cover (that handle will be hot!) and place the skillet over a medium heat on the stove.
- Melt down 4 tablespoons of butter, then add the minced shallot and cook for 3 minutes, stirring well.
- Add the pink peppercorns, minced herbs, both mustards, garlic, and cayenne pepper to the pan. Whisk well. You'll notice that it'll start to thicken up a bit, that's the mustard at work.
- Splash in a little of the chicken broth and whisk well to get up the fond from the bottom of the pan and loosen up the brown bits from when the pork was cooking. Then add all of chicken broth and heavy cream, whisk well to incorporate them, and let reduce and thicken for about 8 minutes. Taste for seasoning and season with salt as needed.
- Once the sauce has thickened, whisk in the last 2 tablespoons of butter.
- Slice the tenderloins into 1/2 inch slices, place nicely on a platter and serve with some of the mustard sauce poured over and the rest in a gravy boat or bowl.
Equipments used:
Notes
- Storage: The pork and the sauce can stay in separate airtight containers in the fridge for up to 5 days.
- Storage: The pork and the sauce can stay in separate airtight containers in the fridge for up to 5 days.
- Reheating: Rewarm the sauce on the stove top in a saucepan over medium-low heat, and warm the pork in the microwave or oven at 325 degrees F until warmed through.
- Reheating: Rewarm the sauce on the stove top in a saucepan over medium-low heat, and warm the pork in the microwave or oven at 325 degrees F until warmed through.
- Freezing: The pork can be frozen in a freezer-safe zip top bag or in a vacuum sealed bag for up to 3 months. The sauce is NOT freezer-safe since it is dairy-based.
- Freezing: The pork can be frozen in a freezer-safe zip top bag or in a vacuum sealed bag for up to 3 months. The sauce is NOT freezer-safe since it is dairy-based.
- Don't overcook it - Overcooked pork is almost as bad as overcooked turkey. Crumbly, dry, and just not the business. When it comes to roasts it's less about the cooking time and more about the temperature. Use a proper thermometer or a probe thermometer to ensure your pork is cooked perfectly.
- Don't overcook it - Overcooked pork is almost as bad as overcooked turkey. Crumbly, dry, and just not the business. When it comes to roasts it's less about the cooking time and more about the temperature. Use a proper thermometer or a probe thermometer to ensure your pork is cooked perfectly.
- Not a big mustard fan? - Don't worry, you're not getting smacked in the face with mustard, despite how much is in this recipe. Reduce the amount by half if you're not at all a mustard fan but still want to make this recipe.
- Not a big mustard fan? - Don't worry, you're not getting smacked in the face with mustard, despite how much is in this recipe. Reduce the amount by half if you're not at all a mustard fan but still want to make this recipe.
- Don't have heavy whipping cream? Mix in sour cream instead! It'll add a tangy flavor, but never let it boil or it'll curdle.
- Don't have heavy whipping cream? Mix in sour cream instead! It'll add a tangy flavor, but never let it boil or it'll curdle.
- No apple cider? Apple cider can only be found in the fall time in many places. Instead of apple cider, try adding herbs, fresh garlic, and fresh ginger instead for a flavorful brine any time of the year.
- No apple cider? Apple cider can only be found in the fall time in many places. Instead of apple cider, try adding herbs, fresh garlic, and fresh ginger instead for a flavorful brine any time of the year.
- Bring the pork to room temperature before cooking. As the pork tenderloin cooks, the inside is colder than the outside. Bring it to room temp so that the inside isn't ice cold and ends up rarer than we want.
- Bring the pork to room temperature before cooking. As the pork tenderloin cooks, the inside is colder than the outside. Bring it to room temp so that the inside isn't ice cold and ends up rarer than we want.
Nutrition Information
Show Details
Serving
1g
Calories
707kcal
(35%)
Carbohydrates
2g
(1%)
Protein
95g
(190%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
6g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
330mg
(110%)
Sodium
545mg
(23%)
Potassium
1824mg
(52%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
467IU
(9%)
Vitamin C
1mg
(1%)
Calcium
49mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 707kcal | 35% |
| Carbohydrates | 2g | 1% |
| Protein | 95g | 190% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 330mg | 110% |
| Sodium | 545mg | 23% |
| Potassium | 1824mg | 39% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
30 reviews
Excellent
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