Pork Tenderloin with Mustard Peppercorn Crust
Elevate your weeknight dinner game with this elegant Pork Tenderloin with Mustard Peppercorn Crust. Featuring a beautifully seasoned blend of Dijon mustard, freshly cracked black peppercorns, garlic, and rosemary, this dish strikes the perfect balance of zesty and savory flavors. The tenderloin is seared to perfection in olive oil, roasted to juicy tenderness, and served with a rich, velvety pan sauce made from butter, chicken stock, and optional cream for a touch of indulgence. Ready in just 40 minutes, this easy yet impressive recipe is perfect for special occasions or a gourmet dinner at home. Serve it with roasted vegetables or creamy mashed potatoes for a deliciously satisfying meal. Keywords: pork tenderloin recipe, mustard crust, peppercorn crust, quick gourmet dinner, easy pan sauce.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 3 tbsp Dijon mustard
- 2 tbsp whole black peppercorns
- 2 cloves garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tbsp butter
- 0.5 cup chicken stock
- 2 tbsp heavy cream (optional, for sauce)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat if necessary.
Crush the whole black peppercorns using a mortar and pestle or place in a zip-top bag and crush with a rolling pin until coarsely cracked.
In a small bowl, combine the Dijon mustard, minced garlic, chopped rosemary, and cracked black pepper. Mix until it forms a thick paste.
Rub the pork tenderloin evenly with kosher salt, then coat it generously with the mustard-peppercorn paste.
In an oven-safe skillet, heat olive oil over medium-high heat. Once hot, sear the pork tenderloin for about 2 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the pork for 15-18 minutes or until an internal temperature of 145°F (63°C) is reached.
Remove the pork from the oven, cover loosely with aluminum foil, and let it rest for 5-10 minutes before slicing.
While the pork rests, prepare the pan sauce. Return the skillet to medium heat and add the butter. Once melted, pour in the chicken stock and scrape up any brown bits from the bottom of the pan.
Simmer the sauce for about 3-4 minutes until slightly reduced. If desired, stir in heavy cream for a richer sauce.
Slice the pork tenderloin into medallions. Drizzle the pan sauce over the slices and serve immediately.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 3.1 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.3 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 577 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.
