Pork Tenderloin with Creamy Mustard Sauce
User Reviews
5
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Prep Time
8 mins
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Cook Time
20 mins
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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
Description
The recipe starts by seasoning pork tenderloins with salt and pepper before searing all sides in neutral oil to develop a golden crust. The tenderloins then bake in a preheated oven, targeting an internal temperature of 65°C (149°F) for optimal juiciness with a faint blush of pink. After resting, the pan sauce is created by returning the skillet to the stove and whisking in heavy cream with Dijon and whole grain mustard. Finely chopped tarragon and parsley add subtle fresh flavors, while the pan's browned bits enhance depth.
The sauce is stirred until smooth and slightly thickened, served alongside tender pork slices. For no pink center, cooking duration can be extended to 68°C (155°F). The dish balances the lean pork’s texture with the creamy, tangy sauce, making it suitable for elegant meals or everyday dinners.
Removing silver skin from the tenderloin before cooking is recommended but not critical. Cream choice affects sauce richness, and while Dijon mustard is essential, whole grain mustard can be omitted or substituted. An instant-read thermometer is advised for precise cooking.
Ingredients
- 2 pork tenderloin 500g / 1lb each (Note 1
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp neutral cooking oil vegetable, canola, or olive oil, generic cooking 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 black 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
- Trim silver skin from pork tenderloin if visible to improve texture; removing excess fat is optional.
- Use heavy cream for best sauce richness; low-fat substitutes will result in a thinner sauce.
- Dijon mustard is essential for sauce thickness and flavor; seeded mustard adds texture but is optional.
- Tarragon adds a sweet anise note; if unavailable, dried thyme can be a substitute.
- Use an instant-read thermometer to avoid overcooking; target 65°C/149°F for medium doneness.
- For fully cooked pork without pink, increase oven time by about 3 minutes for 68°C/155°F internal temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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