Introduction

This Pork Tenderloin with Creamy Mustard Sauce is a simple yet elegant dish perfect for weeknight dinners or special occasions. Juicy pork tenderloins are beautifully complemented by a rich, tangy sauce made with Dijon and whole grain mustards. The fresh herbs add a lovely touch that brings everything together.

The dish features two thick, browned chicken breasts placed side by side on a white plate, one of which is sliced into even pieces revealing juicy, tender meat inside. Both chicken breasts are topped with a creamy sauce dotted with herbs and whole mustard seeds, some of the sauce flowing down between the slices. On the plate’s right side, a generous pile of curly green kale salad is visible, sprinkled with chopped nuts adding texture. The white marbled surface beneath the plate adds a clean, bright backdrop to the vibrant colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pork tenderloins (about 500g / 1lb each)

1 tsp salt

1 tsp pepper

2 tbsp oil (vegetable, canola, or olive oil)

1/2 cup cream (heavy or thickened)

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)

Instructions

Step 1: Preheat your oven to 200°C (390°F), or 180°C (350°F) if using a fan oven. Place a rack over a tray to rest the cooked pork later.

Step 2: Season the pork tenderloins evenly with salt and pepper on all sides.

Step 3: Heat the oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden, about 5 minutes total.

Step 4: Transfer the skillet to the preheated oven. Bake the pork for 12 to 15 minutes, or until an instant-read thermometer registers 65°C (149°F) for medium doneness with a slight pink center. For fully cooked pork with no pink, bake 3 minutes longer until 68°C (155°F).

Step 5: Remove the pork from the skillet and place it on the rack to rest for 5 minutes.

Step 6: Return the skillet to the stove over medium heat. Add the cream, Dijon mustard, and whole grain mustard, stirring to mix and scrape up any browned bits from the pan bottom.

Step 7: Once the sauce is hot but not simmering, stir in the salt, pepper, tarragon, and parsley. If the sauce is too thick, thin it with 1 to 2 tablespoons of water. The sauce is ready without simmering further.

Step 8: Slice the rested pork into 2 – 2.5 cm (0.8 – 1 inch) pieces and serve topped with the creamy mustard sauce.

Tips & Variations

Use a meat thermometer to ensure the pork is perfectly cooked without drying out.

Substitute tarragon and parsley with fresh thyme or rosemary for a different herb flavor.

For a lighter sauce, use half-and-half instead of heavy cream.

Serve with roasted vegetables or mashed potatoes to complete the meal.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can sear and bake the pork in advance, then refrigerate. Reheat gently with the sauce before serving to maintain moisture and flavor.

What can I serve with this pork tenderloin?

This dish pairs well with sides like roasted potatoes, steamed green beans, sautéed mushrooms, or a simple green salad for a balanced meal.

Dinner

Pork Tenderloin with Creamy Mustard Sauce Recipe