Pork Tenderloin with Creamy Mustard Sauce Recipe

If you’ve been on the lookout for an easy yet elegant dinner idea, I’m thrilled to share my absolute favorite Pork Tenderloin with Creamy Mustard Sauce Recipe that never fails to impress. This dish hits all the right notes: tender, juicy pork paired with a luscious, tangy sauce that’s packed with flavor. Trust me, once you try it, you’ll want to make it again and again!

this Recipe

Ingredients You’ll Need

This recipe is brilliantly simple: fresh pork tenderloins paired with a creamy combo of Dijon and whole grain mustard, enhanced by fragrant herbs. I like to keep it straightforward, but the quality of each ingredient makes all the difference, so don’t skimp!

• Pork tenderloins: Look for tail-shaped, lean cuts about 1 lb each; trimming if there’s silver skin helps tenderness.
• Salt and pepper: Simple seasoning that brings out natural flavors without overpowering.
• Oil: I use olive oil for searing, but canola or vegetable oil works fine too.
• Cream: Heavy cream gives the sauce its silky texture; if you want to lighten up, go for a thickened cream substitute but know it will be less rich.
• Dijon mustard: Essential for a tangy backbone and lovely consistency in the sauce.
• Whole grain mustard: Adds texture and those delightful mustard seeds bursting with flavor.
• Tarragon and parsley: Tarragon’s sweet aniseed aroma is magic here, while parsley adds fresh green brightness.
• Water: Used sparingly to thin the sauce if needed—because every creamy sauce should have perfectly balanced thickness!

Variations

I love tweaking this Pork Tenderloin with Creamy Mustard Sauce Recipe depending on what I have on hand or the mood. Feel free to experiment—you’ll find it adapts beautifully!

• Herb swaps: If you don’t have tarragon, try thyme and parsley together for a lovely alternative that still brings fresh complexity.
• Less heat: Add a teaspoon of honey to the sauce for a touch of sweetness that balances the mustard’s bite.
• Spice it up: For a little kick, stir in some crushed red pepper flakes or a touch of smoked paprika.
• Dairy-free: Swap cream for coconut cream and adjust mustard quantities for an interesting dairy-free twist.

How to Make Pork Tenderloin with Creamy Mustard Sauce Recipe

Step 1: Season and Sear Your Pork Tenderloin

Start by patting your tenderloins dry and seasoning them generously with salt and pepper all over. Heat oil in a large ovenproof skillet on medium-high—once it’s shimmering, add the pork. Sear it on all sides until golden brown, which takes about 5 minutes. This step locks in the juices and forms a beautiful crust that I adore for texture and flavor.

Step 2: Roast in the Oven for Tender Juiciness

Pop the skillet straight into your preheated 200°C (390°F) oven. Bake the pork for roughly 12 to 15 minutes until it hits an internal temperature of 65°C (149°F). I always use an instant-read thermometer here to nail the perfect medium—where the pork is still beautifully pink inside and incredibly juicy. If you prefer no pink, just cook 3 minutes longer to 68°C (155°F).

Step 3: Rest Your Pork for Maximum Juiciness

Transfer the tenderloin from the pan to a rack and let it rest for 5 minutes. Resting is non-negotiable if you want the meat juices to redistribute rather than run out when slicing—it makes such a difference, trust me.

Step 4: Whip Up the Creamy Mustard Sauce

Return the same skillet to the stove over medium heat—it’s loaded with flavorful browned bits that add depth. Stir in the cream, Dijon, and whole grain mustard, scraping the pan bottom to dissolve all those tasty bits into the sauce. Heat gently until hot but don’t let it simmer. Season with salt, pepper, tarragon, and parsley. If the sauce feels too thick, thin it with a tablespoon or two of water to get the perfect pourable consistency.

Step 5: Slice and Serve with Sauce

Slice your rested pork into 2-2.5 cm (about an inch) thick pieces, then drizzle generously with that dreamy mustard sauce. I love the way the sauce clings to every bite—it’s like a hug for your taste buds!

How to Serve Pork Tenderloin with Creamy Mustard Sauce Recipe

Garnishes

I like to finish this off with a sprinkle of freshly chopped parsley for color and freshness, plus a few whole mustard seeds if I have them on hand—they add a lovely little burst of flavor and a rustic look that guests always comment on.

Side Dishes

This pork really shines alongside buttery mashed potatoes or creamy polenta to soak up all that mustard sauce. Roasted green beans or steamed asparagus bring a nice crisp contrast, balancing the richness perfectly.

Creative Ways to Present

For a dinner party, I like to arrange the pork slices fanned out on a platter, drizzled with sauce and dotted with herb sprigs. Adding some edible flowers or microgreens really elevates the presentation and makes it feel extra special without much effort.

Make Ahead and Storage

Storing Leftovers

I store leftover pork and sauce separately in airtight containers in the fridge. This keeps the pork from drying out and the sauce maintains its creaminess for a couple of days. I always slice the pork before storing so it’s easy to reheat and serve.

Freezing

Freezing works well too—just portion the pork and sauce separately. Wrap pork tightly in plastic wrap and then foil before freezing to prevent freezer burn. The sauce can be frozen in small containers or ice cube trays for easy-use portions.

Reheating

To reheat without drying out the pork, warm it gently in a skillet over low heat with a splash of water or stock, covered. Reheat the sauce in a small saucepan on low, stirring often to prevent burning. Then serve the pork topped with the warmed sauce.

FAQs

Final Thoughts

I’ve made this Pork Tenderloin with Creamy Mustard Sauce Recipe more times than I can count, and it’s always a winner with my family and guests alike. It’s one of those dishes that strikes the perfect balance between comfort and sophistication, and honestly, the sauce makes it feel like a little celebration. I’m excited for you to give it a try—once you do, you’ll find yourself coming back to it whenever you want a guaranteed crowd-pleaser.

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