Pork Tenderloin with Grainy Mustard Sauce
Elevate your dinner game with this delicious Pork Tenderloin with Grainy Mustard Sauce—a restaurant-quality dish that’s surprisingly simple to make at home! Perfectly seared and oven-roasted pork tenderloin is tender, juicy, and packed with flavor. The star of this recipe, however, is the creamy grainy mustard sauce, made with sautéed shallots, dry white wine, and a touch of heavy cream for a velvety texture and rich taste. Whether you’re hosting a special dinner or just indulging in an elevated weeknight meal, this dish is ready in under 40 minutes and pairs beautifully with roasted vegetables or mashed potatoes. Don't forget the optional parsley garnish for a fresh burst of color and flavor! Great for those who appreciate quick, flavorful main courses that feel indulgent yet achievable.
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Recipe Information
Ingredients
- 1 piece (about 1 lb) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium (finely chopped) shallot
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons grainy mustard
- 1 tablespoon (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels, then season all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In an oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the pork tenderloin on all sides for about 2 minutes per side, until a golden crust forms.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet and set it aside to rest, tented with foil.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat.
Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.
Deglaze the pan by adding 1/2 cup of dry white wine, scraping the bottom to loosen any browned bits. Simmer for 2 minutes until slightly reduced.
Stir in 1/2 cup of chicken stock and 1/2 cup of heavy cream, and let it simmer for another 2-3 minutes.
Whisk in 2 tablespoons of grainy mustard, and cook for an additional minute to combine and thicken the sauce slightly.
Slice the rested pork tenderloin into medallions and serve topped with the grainy mustard sauce.
Garnish with chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.2 g | 140% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 119.4 g | 239% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 78 mg | 6% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2326 mg | 49% | |
*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.
