Pork Tenderloin with Creamy Mustard Sauce Recipe

Right here’s a kind of recipe gems that proves you may make one thing actually unbelievable with only a few elements! It’s a Pork Tenderloin with a Mustard Cream Sauce that appears and tastes like excess of the sum of its elements – simply 3 elements, would you imagine?! It is a sauce that’s actually glorious for pork fillets. It’s elegant and indulgent sufficient for firm, but fast sufficient for household dinner tonight too!

With a sauce made out of simply cream, mustard and a pinch of tarragon, that is a kind of recipes the place I really needed to restrain myself from including extra elements. I believed, “It simply seems too easy.” A ridiculous assertion, I do know. But when it have been me studying this recipe, I’d be suspicious. “How can such a easy sauce be pretty much as good as this woman says?”, I’d suppose.

Effectively, I can do no totally different from everybody else within the on-line world and simply use a lot of CAPS and EXCLAMATION MARKS and write, “That is the BEST pork tenderloin recipe ever!!!!!” to do my greatest to persuade you.😂

I can inform you that I did think about including garlic and/or eschalots*. I thought of deglazing the skillet with white wine or masala. I contemplated even boosting the sauce physique with some inventory.

However I realised it simply doesn’t want it. This sauce is terrific as it’s. It’s wonderful. Subtle. Luxurious. <Insert extra gushing adjectives right here! 😂>

And YES it actually solely requires cream, mustard and a pinch of tarragon!

* That’s shallots to these of you within the US.

So with that, hopefully I’ve satisfied you that this actually is all you want:

• Pork tenderloin – Additionally referred to as pork fillet, it is a lean and tender minimize of meat. When cooked correctly, it’s juicy and succulent. Tenderloins vary in dimension from small ones round 300g (10oz) to very giant ones weighing as much as 700g (1.4lb). (Not in Australia, however I’ve seen ones this huge abroad!) A mean dimension is round 450 – 500g (16oz – 1 lb) every;

• Oil – For searing. Any neutral-flavoured oil is okay right here – vegetable, canola, or a light olive oil;

• Dijon and seeded mustard – Two totally different mustards right here. They supply the flavour for the creamy sauce, together with a welcome contact of tang. In addition they assist thicken the sauce. Dijon is for the creaminess whereas seeded mustard brings textural pops of mustard flavour in addition to a stunning look. I don’t advocate skipping the Dijon mustard, however for those who don’t have seeded mustard that’s okay. Simply add a bit of additional Dijon mustard to make up;

• Cream – Full-fat for one of the best outcomes. Low-fat cream works simply superb, however gained’t have the identical wealthy and splendid mouthfeel and flavour; and

• Recent herbs – A little bit of tarragon provides beautiful light aniseed notes to the sauce, whereas parsley brings a contact of freshness. I don’t advocate skipping the tarragon as a result of it’s the “secret ingredient” right here that provides intrigue to what would in any other case be a fairly pedestrian sauce. Parsley could be skipped then again as a result of it doesn’t contribute as a lot to the flavour.

It’s so simple as: Season → Sear → Bake → Make pan sauce!

1. Season the pork throughout with salt and pepper;

2. Sear the pork in a big skillet, turning to color all sides (I do 4 sides in whole). It takes about 5 minutes to get a pleasant color throughout. In case your tenderloin is just too lengthy to your skillet (which most might be) simply curl it to suit. The tenderloin shrinks because it cooks, so I discover by the point I’ve completed it suits properly contained in the skillet;

3. Bake – Switch to oven within the skillet and bake for 10 – quarter-hour, relying on the scale of your pork tenderloin, or till the interior temperature is 65°C (149°F). This yields medium doneness, which could have the faintest blush of pink inside with superbly juicy flesh. To prepare dinner absolutely with no pink in any respect, simply take it to 68°C (155°F) – round 3 extra minutes baking time;

4. Relaxation – Relaxation the pork for five minutes earlier than slicing and serving together with the sauce;

5. Sauce – Whereas the pork is resting, make the sauce. Return the skillet to the range over medium warmth. Add the cream and each mustards. Now combine, scraping the underside of the pan to dissolve the tasty golden bits caught to the underside of the pan into the sauce (free flavour!); and

6. Add herbs – As soon as the sauce is scorching, add the salt, pepper, parsley and tarragon. There isn’t a have to simmer this sauce, it’s prepared as quickly because it’s warmed up! The mustard acts as a thickener so there’s no want for discount.

Sure, for one of the best outcomes! Two causes:

1. Solely range = 90% overcooked pork – When you attempt to prepare dinner the pork fillet solely on the range, you’ll find yourself with a thick outer band of waaaaay overcooked pork earlier than the centre of the pork is cooked by;

2. Searing → Golden crust → Flavour, flavour, flavour! – Not simply on the pork tenderloin but in addition crucially within the sauce. The golden bits caught on the bottom of the pan after you sear the pork find yourself dissolving within the sauce. That “stuff” has a correct title: it’s referred to as fond. These concentrated flavour deposits are culinary gold and are the identical purpose gravies made out of roast drippings at all times style superb. Right here it’s why we will make a sauce with simply 3 elements style so unbelievable!

   When you prepare dinner the pork tenderloin solely within the oven and skip the pan sear, you’ll miss out on the golden crust and bits, and in flip flavour. 😩

The pork is pictured on this publish with a kale salad which is definitely this Kale & Quinoa Salad, minus the quinoa. Oh and minus the feta. And I used hazelnuts as an alternative of almonds as a result of I had them. 😂 Alright, so it barely resembles the unique recipe in any respect!! However I did use the uncooked kale marinating method and the identical lemon dressing.

I additionally used a Cauliflower Mash for a change-up from the standard Mashed Potato that I at all times attain for. I do suppose some form of mash, rice or related starchy facet is important right here, to benefit from that Sauce. Particularly as a result of we don’t make a great deal of sauce, simply sufficient for serving with the pork. So we actually do need to seize each drop of it, and a mattress of one thing that may absorb the sauce is good! – Johnsat x

Veg and Salad Sides

Potato Recipes

Rice Aspect Dishes

Breads

Pork Tenderloin with Creamy Mustard Sauce Recipe

Print

Serves: 5 Prep Time: 8 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 357 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pork tenderloins , 500g / 1lb each (Note 1)
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp oil (vegetable, canola, or olive oil)
• 1/2 cup cream , heavy / thickened (Note 2)
• 1 tbsp Dijon mustard (Note 3)
• 1 tbsp whole grain mustard (Note 3)
• 2 tsp tarragon , finely chopped (Note 4)
• 2 tsp parsley , finely chopped (Note 4)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 – 2 tbsp water , as needed

Instructions

1. Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
2. Season pork: Sprinkle the tenderloins all over with salt and pepper.
3. Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
4. Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 – 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
5. Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.
6. Creamy Mustard Sauce: Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce (free flavour!). Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little water as needed. No need to simmer, the sauce is done!
7. Serve: Slice into 2 – 2.5cm (0.8 – 2") slices. Serve with Creamy Mustard Sauce!

Notes

1. Pork tenderloin (aka pork fillet) preparation – If you see a thin transparent membrane on the meat (known as silver skin), it is best to trim that off before cooking. Some butchers already trim it off. If you forget to, it’s not a big deal however. Trimming excess fat is optional.
Note: Tenderloin is not the same as pork loin. Tenderloin is tail-shaped: long, thin with a tapering end. Loin is much large and thicker, often with a fat cap and skin. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
2. Cream – If you must go low-fat, I won’t stop you! But the mouthfeel obviously won’t be the same, and the sauce will be a touch thinner. 🙂
3. Mustard – Dijon mustard is for thickening and flavour. Seeded mustard is for little pops of mustard taste and for the lovely dotted look in the sauce. Definitely do not skip the Dijon but if you don’t have seeded mustard, that’s ok. Just add another 1/2 tbsp of Dijon.
4. Herbs – A hint of tarragon adds a gentle, sweet and fresh aniseed flavour to this sauce that is just delicious so I really recommend using it if you can. Parsley can be skipped on the other hand without compromising the flavour of the sauce.
If you don’t have tarragon, try one of these combinations of fresh herbs:
1/2 tsp thyme + 1½  tsp parsley
All parsley
1/2 tsp chives + 1½ tsp parsley
Dried herbs won’t have quite the same effect, but if I was to use a dried herb I would opt for 1/4 tsp dried thyme.
5. Pork tenderloin cook times – And instant-read thermometer is highly recommended to target perfect internal temperatures. Tenderloin is a lean cut of meat prone to overcooking quickly. 
These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness):
Pork tenderloin weight:
300g (10oz): 9 minutes
400g (14oz): 10 – 11 minutes
500g (1lb): 13 – 15 minutes
If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F).
6. Nutrition per serving, including sauce, assuming 5 servings.

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @PenciDesign.

Share your love

Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

Articles: 1302