Description

This Pork Tenderloin with Creamy Mustard Sauce recipe features perfectly seared and oven-baked pork tenderloins served with a rich, flavorful cream and mustard sauce infused with fresh tarragon and parsley. The tenderloin is cooked to medium for optimum juiciness and wrapped up with a luxurious, tangy sauce that enhances the pork’s mild flavor, making it an elegant yet easy dish for any occasion.

Ingredients

Scale

Pork Tenderloin

2 pork tenderloins, 500g / 1lb each
1 tsp salt
1 tsp pepper
2 tbsp oil (vegetable, canola, or olive oil)

Sauce

1/2 cup heavy cream / thickened cream
1 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tsp tarragon, finely chopped
2 tsp parsley, finely chopped
1/2 tsp salt
1/2 tsp pepper
1 – 2 tbsp water, as needed

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Instructions

Preheat Oven: Preheat your oven to 200°C / 390°F (180°C fan). Prepare a rack set over a tray for resting the cooked meat later.
Season Pork: Sprinkle salt and pepper evenly all over the pork tenderloins to ensure full flavor penetration.
Sear Pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 5 minutes total. This caramelizes the surface and locks in juices.
Bake: Transfer the skillet with the seared pork directly into the preheated oven. Bake for 12 to 15 minutes until an instant-read thermometer registers 65°C / 149°F for medium doneness with a slight blush of pink. For no pink, cook an additional 3 minutes targeting 68°C / 155°F.
Rest: Remove the pork from the skillet and place on the prepared rack to rest for 5 minutes, allowing juices to redistribute.
Make Creamy Mustard Sauce: Return the skillet to the stove over medium heat. Add the heavy cream and both Dijon and whole grain mustards. Stir well, scraping up the browned bits from the pan for extra flavor. Heat until hot but not simmering. Stir in salt, pepper, chopped tarragon, and parsley. If the sauce is too thick, thin it with 1 to 2 tablespoons of water. Do not simmer further.
Serve: Slice the pork tenderloins into 2 to 2.5 cm (0.8 to 1 inch) slices and serve topped with the creamy mustard sauce.

Notes

Trimming the silver skin membrane from pork tenderloin is recommended but optional. It is the thin transparent membrane that can be chewy if left on. Some butchers remove it beforehand.
Using heavy cream gives the sauce a rich mouthfeel. Low-fat cream can be substituted but will produce a thinner sauce.
Dijon mustard is essential for thickening and flavor. Whole grain mustard provides texture and visual appeal. If you don’t have whole grain, increase Dijon by 1/2 tbsp instead.
Tarragon adds a subtle anise flavor that complements the sauce beautifully; parsley is optional. If unavailable, combinations like thyme and parsley or chives and parsley work well.
Use an instant-read thermometer to avoid overcooking this lean cut. Cooking times are approximate based on tenderloin weight; 500g (1 lb) cooks in about 13-15 minutes to medium doneness.
Resting the pork after cooking is crucial for juicy, tender slices.

Nutrition

Serving Size: 1 slice with sauce (approx. 150g)
Calories: 310 kcal
Sugar: 1.2 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.3 g
Protein: 27 g
Cholesterol: 95 mg