Pork Tenderloin with Creamy Mustard SauceNagi
A quick and elegant pork tenderloin dish with a creamy mustard sauce, made effortlessly in a pressure cooker. Ideal for both busy weeknights and dinner guests.
Equipment
- 1 Pressure cooker
- 1 Skillet for optional searing
Ingredients
Main ingredients
- 2 pork tenderloins about 500g or 1lb each
- 1 teaspoon salt for seasoning
- 1 teaspoon pepper for seasoning
- 2 tablespoon oil vegetable, canola, or olive oil
- 0.5 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoon tarragon finely chopped
- 2 teaspoon parsley finely chopped
- 0.5 teaspoon salt for sauce
- 0.5 teaspoon pepper for sauce
- 1-2 tablespoon water as needed to thin sauce
Instructions
Instructions
- Pat pork dry and season with salt and pepper.
- Heat oil in pressure cooker or skillet over medium-high heat. Sear pork on all sides until golden, about 3 minutes each side.
- Transfer pork to pressure cooker. Add a splash of water for broth depth. Seal lid and cook on high pressure for 7 minutes.
- Quick release pressure, then allow pork to rest out of pot while making sauce.
- To the pot, add cream, Dijon and whole grain mustard, tarragon, parsley, 0.5 teaspoon salt and 0.5 teaspoon pepper.
- Turn cooker to sauté or use stove. Simmer and stir sauce for 2–3 minutes until thickened.
- Slice pork into medallions and place on a serving plate.
- Spoon creamy mustard sauce over sliced pork and serve immediately.
Notes
Use a meat thermometer to confirm internal pork temperature reaches 145°F (63°C) for optimal juiciness. Leftovers can be refrigerated for 3-4 days or frozen for meal prep.