Pork Tenderloin with Mustard Sauce
Elevate your dinner table with this elegant yet easy-to-make Pork Tenderloin with Mustard Sauce, a perfect harmony of juicy, tender pork and a rich, tangy sauce. This recipe starts with a beautifully seared pork tenderloin, seasoned with garlic powder and roasted to perfection, ensuring every bite is flavorful and succulent. The star of the dish, however, is the velvety mustard sauce, crafted with a blend of Dijon and whole grain mustards, a splash of chicken broth, and a touch of heavy cream for a luxurious finish. A hint of shallots and butter enriches the sauce, while fresh parsley adds a burst of freshness to the final presentation. Ready in just 40 minutes, this dish is ideal for weeknight feasts or special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp dijon mustard
- 2 tbsp whole grain mustard
- 1 cup heavy cream
- 0.5 cup chicken broth
- 2 tbsp butter
- 1 shallot, finely minced
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and season it evenly with salt, black pepper, and garlic powder.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, add the pork tenderloin and sear it on all sides until golden brown, about 3-4 minutes per side.
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 skillet from the oven, transfer the pork to a cutting board, and tent it with foil to rest.
In the same skillet over medium heat, melt the butter and add the minced shallot. Cook until softened, about 2-3 minutes.
Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom of the pan.
Stir in the Dijon mustard, whole grain mustard, and heavy cream. Simmer the sauce for 3-4 minutes, stirring occasionally, until slightly thickened.
Slice the pork tenderloin into medallions and serve with the mustard sauce drizzled over the top.
Garnish with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 665445 mg | 28932% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2350 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.
