Pork Tenderloin with Creamy Mustard Sauce
This pork tenderloin with creamy mustard sauce is the perfect blend of easy and elegant. Tender, seared pork meets a rich Dijon and herb cream sauce for the ultimate weeknight or dinner party dish.
Equipment
- 1 Ovenproof skillet Large
Ingredients
Main Ingredients
- 2 pork tenderloins about 500g or 1lb each
- 1 teaspoon salt plus ½ teaspoon for sauce
- 1 teaspoon pepper
- 2 tablespoon oil vegetable, canola, or olive
- ½ cup heavy cream or thickened cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoon tarragon finely chopped
- 2 teaspoon parsley finely chopped
- ½ teaspoon salt for sauce
- ½ teaspoon pepper for sauce
- 1-2 tablespoon water as needed to thin the sauce
Instructions
Instructions
- Preheat your oven to 200°C / 390°F (180°C fan).
- Pat pork dry with paper towels and season with 1 teaspoon salt and 1 teaspoon pepper.
- Heat oil in a large ovenproof skillet over medium-high. Sear pork on all sides, about 5 minutes total.
- Transfer skillet to oven and roast for 15–20 minutes until internal temp reaches 68°C / 155°F.
- Remove pork, cover loosely with foil, and let rest 5 minutes.
- Return skillet to stove over medium heat. Add cream, Dijon, whole grain mustard, tarragon, parsley, ½ teaspoon salt and ½ teaspoon pepper.
- Stir the sauce and simmer gently for 2–3 minutes until slightly thickened. If needed, thin with a little water.
- Slice pork and serve topped with creamy mustard sauce.
Notes
Let the pork rest after roasting to keep it juicy. Use fresh herbs for best flavor, and feel free to prep sauce ingredients ahead of time for ease.