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This Pork Tenderloin With Mustard Sauce is the ultimate dinner using a lean and healthy meat. Unbelievably tender and delicious pork tenderloin served with a creamy mustard sauce that’s incredibly indulgent!
Easy Pork Tenderloin With Mustard Sauce
Talk about a mouthwatering dish, this Pork Tenderloin With Mustard Sauce will satisfy the pickiest of eaters, with its full flavor sauce. This is one special dish that can impress for any special occasion, yet simple enough for a quick weeknight dinner. The pork is really tender and juicy, and will have everyone coming back for seconds. Of course, that amazing creamy sauce is like the icing on a cake.
Pro Tip
Let the meat rest for a full 10 minutes after cooking to ensure every slice is succulently moist and packed with flavor. This simple step guarantees a tenderloin that’s as juicy as it is delicious, making your meal a surefire hit!
Ingredients You’ll Need
Pork Tenderloin
- Pork – Two fresh pork tenderloins about 1 pound each.
- Seasonings – Salt and pepper to taste.
- Oil – I use olive oil. Other oils such as vegetable, peanut or canola oil can also be used.
Mustard Sauce
- Butter – I always use unsalted butter to control the salt.
- Garlic – Fresh is best, minced. A great flavoring agent.
- Broth – I use organic low sodium chicken broth, to control the sodium level.
- Cream – Use high fat cream greater than 30% but you can use a lower fat content, if desired.
- Mustard – Both a dry and wet mustard is used. For a wet mustard, I prefer using Dijon.
- Herbs – Dried thyme and fresh parsley for garnish.
- Seasonings – Salt and pepper to taste.
- Preheat the Oven: Preheat the oven to 400°F.
- Season the Meat: Season the pork chops with the 1 tsp salt and pepper evenly all around.
- Sear and Cook the Meat: Heat the olive oil in a large oven-safe skillet and sear the pork tenderloins on all sides, about 2 to 3 minutes per side. Transfer the skillet to the preheated oven and cook for 18-20 minutes or until a thermometer reads an internal temperature of 145°F. Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. To the skillet, add the chicken broth, heavy cream, dry mustard powder, regular mustard, dried thyme, parsley, salt and pepper. Stir everything together scraping the browned bits from the bottom of the skillet, turn the heat down to a simmer and cook for 8 to 10 minutes until sauce thickens a bit.
- Finish and Serve: Slice the pork and serve with mustard sauce over mashed potatoes.
How To Serve
You want something that’ll soak up that delicious sauce or add a nice contrast to the dish. Here are my go-to side dishes that I find just perfect for serving with this pork:
Frequently Asked Questions
Frequently Asked Questions
Can I use a different cut of pork for this recipe?
Absolutely! While pork tenderloin is ideal for its tenderness and quick cooking time, you can also use pork loin or pork chops. Just adjust the cooking time accordingly to ensure the pork reaches an internal temperature of 145°F.
How do I know when the pork is perfectly cooked?
The best way to ensure your pork is cooked perfectly is to use a meat thermometer. The pork is ready when it reaches an internal temperature of 145°F. Remember, it will continue to cook a bit more while resting.
Can I make the mustard sauce ahead of time?
Yes, you can! The mustard sauce can be made a day in advance and stored in the refrigerator. Gently reheat it on the stove, adding a little extra cream or broth if it’s too thick.
Expert Tips
- Sear the Pork Right: Get your skillet really hot before adding the pork tenderloins. This ensures a beautiful golden crust that locks in flavor.
- Use a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F. A meat thermometer takes the guesswork out!
- Deglaze the Pan: After searing the pork, use chicken broth to deglaze the skillet. This step lifts all those tasty browned bits for an incredible sauce base.
Leftovers
Fridge
Store the pork tenderloin in an airtight contain for 3 to 4 days in the refrigerator.
Freezer
Pork tenderloin freezes well, however, because the sauce contains cream, the texture may not be as good as fresh. Another option is to freeze the pork and the sauce separately, but again, the sauce texture may not be as good. Freeze both the pork tenderloin and the sauce in an airtight freezer bag or container for up to 1-2 months. If freezing separately, the pork can be frozen longer, up to 4 months.
More Delicious Recipes to Try
Pork Tenderloin With Mustard Sauce
Equipment
Ingredients
- 2 pork tenderloins 1 lb each
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon olive oil
Mustard Sauce
- 2 tablespoon butter
- 3 cloves garlic minced
- ¼ cup chicken broth low sodium
- 1 cup heavy cream
- 1 teaspoon dry mustard powder
- 2 tablespoon mustard such as Dijon
- ½ teaspoon dried thyme
- 2 teaspoon fresh parsley chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Season the Meat: Season the pork chops with the 1 tsp salt and pepper evenly all around.
- Sear and Cook the Meat: Heat the olive oil in a large oven-safe skillet and sear the pork tenderloins on all sides, about 2 to 3 minutes per side. Transfer the skillet to the preheated oven and cook for 18-20 minutes or until a thermometer reads an internal temperature of 145°F. Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. To the skillet, add the chicken broth, heavy cream, dry mustard powder, regular mustard, dried thyme, parsley, salt and pepper. Stir everything together scraping the browned bits from the bottom of the skillet, turn the heat down to a simmer and cook for 8 to 10 minutes until sauce thickens a bit.
- Finish and Serve: Slice the pork and serve with mustard sauce over mashed potatoes. Garnish with parsley, if preferred.
Tips & Notes:
- Nutritional information does not include mashed potatoes.
- Pork tenderloin can easily be overcooked and dry. The recommended internal temperature of pork is 145°F. Using a meat thermometer is one of the best ways to ensure your meat is cooked correctly.
- Make sure to let the meat rest for at least 10 minutes so the juices remain in the meat.
- Store the pork tenderloin in an airtight contain for 3 to 4 days in the refrigerator.
- Pork tenderloin freezes well, however, because the sauce contains cream, the texture may not be as good as fresh. Another option is to freeze the pork and the sauce separately, but again, the sauce texture may not be as good. Freeze both the pork tenderloin and the sauce in an airtight freezer bag or container for up to 1-2 months. If freezing separately, the pork can be frozen longer, up to 4 months.
