Description
This Pork Tenderloin with Creamy Mustard Sauce recipe offers a succulent and juicy pork tenderloin perfectly seared and baked to medium doneness, then served with a rich and flavorful creamy mustard sauce enhanced with tarragon and parsley. It’s an elegant yet simple dish perfect for special dinners or a tasty weeknight meal.
Ingredients
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
Instructions
- Preheat oven: Preheat your oven to 200°C / 390°F (180°C fan). Set a rack over a tray for resting the cooked pork after roasting.
- Season pork: Generously sprinkle the pork tenderloins all over with 1 tsp salt and 1 tsp pepper to ensure evenly seasoned meat.
- Sear pork: Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Sear the pork on all sides until golden brown, about 5 minutes total, turning carefully to sear all four sides.
- Bake: Transfer the skillet with the seared pork to the preheated oven. Bake the pork for 12 to 15 minutes or until an instant-read thermometer inserted into the center registers 65°C / 149°F for a perfect medium doneness with a slight pink center. For fully cooked pork with no pink, cook for an additional 3 minutes until 68°C / 155°F.
- Rest: Remove the pork from the skillet and transfer it to the prepared rack to rest for 5 minutes, allowing juices to redistribute for optimal juiciness.
- Creamy Mustard Sauce: Return the skillet to the stove over medium heat. Add 1/2 cup cream along with 1 tablespoon each of Dijon and whole grain mustards. Stir well while scraping the bottom of the pan to loosen all browned bits for maximum flavor. Heat until hot but not simmering. Then stir in 1/2 tsp salt, 1/2 tsp pepper, 2 tsp finely chopped tarragon, and 2 tsp chopped parsley. If the sauce is too thick, add 1 to 2 tablespoons of water to thin it out. No need to simmer once combined.
- Serve: Slice the rested pork tenderloin into 2 – 2.5cm (approximately 0.8 – 1 inch) thick slices. Serve with the warm creamy mustard sauce drizzled over the top or on the side.
Notes
- Use an instant-read thermometer to check doneness for perfectly cooked pork.
- Allowing the pork to rest after baking ensures it stays juicy and tender.
- The mixture of Dijon and whole grain mustard adds a nice balance of smooth and textured mustard flavor.
- Fresh herbs like tarragon and parsley bring brightness and depth to the sauce.
- You can substitute heavy cream with a lower fat cream if desired, but the sauce may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
Keywords: pork tenderloin, creamy mustard sauce, baked pork, easy dinner, elegant main dish, tarragon sauce, Dijon mustard, whole grain mustard
