Pork Tenderloin with Creamy Mustard Sauce
Elevate your dinner table with this flavorful Pork Tenderloin with Creamy Mustard Sauce—a dish that combines tender, juicy meat with a velvety, tangy sauce. This recipe begins with a perfectly seasoned pork tenderloin, seared to golden perfection and oven-roasted for a succulent finish. The creamy mustard sauce, made with Dijon and whole grain mustard, heavy cream, and fresh thyme, brings an elegant balance of richness and sharpness to every bite. With just 45 minutes from start to finish, this restaurant-quality dish is ideal for both weeknight meals and special occasions. Serve it alongside roasted vegetables, mashed potatoes, or crusty bread to soak up every delicious drop. Perfect for pork lovers, this recipe is a must-try comfort food masterpiece!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 1 cup chicken broth
- 0.75 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme, chopped
Instructions
Preheat your oven to 400°F (200°C).
Trim any extra fat or silver skin from the pork tenderloin and pat it dry with paper towels.
Rub the pork tenderloin with 1 tablespoon of olive oil. Season evenly with salt, black pepper, and garlic powder.
Heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork tenderloin to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven, place it on a cutting board, and let it rest for 10 minutes.
While the pork is resting, make the creamy mustard sauce. In the same skillet, melt the butter over medium heat.
Add the minced shallots and sauté for 2-3 minutes until softened and fragrant.
Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream, Dijon mustard, whole grain mustard, and fresh thyme. Cook for another 3-4 minutes until the sauce thickens slightly.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Slice the rested pork tenderloin into 1-inch thick medallions and arrange on a platter.
Pour the creamy mustard sauce over the pork or serve it on the side. Enjoy!
Nutrition Facts
Calories |
1793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.9 g | 173% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 335208 mg | 14574% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.2 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 65 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
