Pork Tenderloin with Hot Mustard Sauce
Juicy, succulent pork tenderloin meets its match with a bold and creamy hot mustard sauce in this easy, elegant recipe. Perfectly seared and roasted to tender perfection, the pork is elevated by a rich, flavor-packed sauce made with Dijon mustard, whole grain mustard, a touch of honey, and a splash of heavy cream for silky smoothness. Aromatic shallots, garlic, and parsley add layers of depth, while a quick deglaze with chicken broth brings a savory balance. Ready in just 40 minutes, this dish is ideal for weeknight dinners or special occasions alike. Serve with roasted vegetables or mashed potatoes for a comforting, gourmet experience. Keywords: pork tenderloin, hot mustard sauce, creamy mustard sauce, easy pork recipe, weeknight dinner, special occasion meals, roasted pork.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 2 tbsp Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 0.5 cup Chicken broth (low sodium)
- 3 tbsp Dijon mustard
- 2 tbsp Whole grain mustard
- 0.25 cup Heavy cream
- 1 tsp Honey
- 2 tbsp Fresh parsley (chopped)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it evenly with salt and black pepper.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until evenly browned, about 6 minutes total.
Transfer the skillet with the pork to the preheated oven and roast for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the oven, transfer it to a cutting board, and let it rest for 5-10 minutes.
While the pork rests, prepare the hot mustard sauce. In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat.
Add the finely chopped shallots and minced garlic to the skillet. Sauté until fragrant and softened, about 2-3 minutes.
Deglaze the skillet with chicken broth, scraping up any brown bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Stir in the Dijon mustard, whole grain mustard, heavy cream, and honey. Whisk the mixture until smooth and let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Stir in chopped fresh parsley just before serving.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter. Spoon the hot mustard sauce over the pork and garnish with extra parsley if desired.
Serve immediately with your favorite side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 584 mg | 12% | |
*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.
