Pork Tenderloin with Creamy Mustard Sauce
User Reviews
5.0
321 reviews
Excellent
-
Prep Time
8 mins
-
Cook Time
8 mins
-
Resting time
5 mins
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Total Time
33 mins
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Servings
5
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Calories
357 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin with Creamy Mustard Sauce
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Recipe video above. This is one of those recipe gems that proves just few ingredients and minimal effort can still deliver a knock-out dish!It's easy enough for a weeknight meal, but can step up as a dish elegant enough for company. A pinch of fresh tarragon adds a lovely sweet aniseed flavour, while mustard brings the oomph and thickens the sauce.Note: The cook time is affected by the size of the pork fillet so a meat thermometer is highly recommended to ensure the pork is cooked perfectly.
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Ingredients
- 2 pork tenderloins , 500g / 1lb each (Note 1)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oil (vegetable, canola, or olive oil)
Sauce:
- 1/2 cup cream , heavy / thickened (Note 2)
- 1 tbsp Dijon mustard (Note 3)
- 1 tbsp whole grain mustard (Note 3)
- 2 tsp tarragon , finely chopped (Note 4)
- 2 tsp parsley , finely chopped (Note 4)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 - 2 tbsp water , as needed
Instructions
- Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
- Season pork: Sprinkle the tenderloins all over with salt and pepper.
- Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
- Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
- Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.
- Creamy Mustard Sauce: Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce (free flavour!). Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little water as needed. No need to simmer, the sauce is done!
- Serve: Slice into 2 - 2.5cm (0.8 - 2") slices. Serve with Creamy Mustard Sauce!
Notes
- Pork tenderloin (aka pork fillet) preparation – If you see a thin transparent membrane on the meat (known as silver skin), it is best to trim that off before cooking. Some butchers already trim it off. If you forget to, it's not a big deal however. Trimming excess fat is optional.
- Note: Tenderloin is not the same as pork loin. Tenderloin is tail-shaped: long, thin with a tapering end. Loin is much large and thicker, often with a fat cap and skin. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
- Cream – If you must go low-fat, I won't stop you! But the mouthfeel obviously won't be the same, and the sauce will be a touch thinner. :)
- Mustard - Dijon mustard is for thickening and flavour. Seeded mustard is for little pops of mustard taste and for the lovely dotted look in the sauce. Definitely do not skip the Dijon but if you don't have seeded mustard, that's ok. Just add another 1/2 tbsp of Dijon.
- Herbs – A hint of tarragon adds a gentle, sweet and fresh aniseed flavour to this sauce that is just delicious so I really recommend using it if you can. Parsley can be skipped on the other hand without compromising the flavour of the sauce.
- If you don't have tarragon, try one of these combinations of fresh herbs:
- Dried herbs won't have quite the same effect, but if I was to use a dried herb I would opt for 1/4 tsp dried thyme.
- Pork tenderloin cook times – And instant-read thermometer is highly recommended to target perfect internal temperatures. Tenderloin is a lean cut of meat prone to overcooking quickly.
- These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness):
- Pork tenderloin weight:
- If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F).
- Nutrition per serving, including sauce, assuming 5 servings.
- 1/2 tsp thyme + 1½ tsp parsley
- All parsley
- 1/2 tsp chives + 1½ tsp parsley
- 300g (10oz): 9 minutes
- 400g (14oz): 10 - 11 minutes
- 500g (1lb): 13 - 15 minutes
Nutrition Information
Show Details
Calories
357cal
(18%)
Carbohydrates
2g
(1%)
Protein
38g
(76%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Cholesterol
151mg
(50%)
Sodium
870mg
(36%)
Potassium
772mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
398IU
(8%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357cal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 38g | 76% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 151mg | 50% |
| Sodium | 870mg | 36% |
| Potassium | 772mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
321 reviews
Excellent
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