Pork with Horseradish Mustard Sauce
Elevate your dinner table with this irresistible Pork with Horseradish Mustard Sauce, a dish that perfectly balances tender, juicy pork tenderloin with a bold and creamy sauce. The pork is seared to golden perfection before being roasted, ensuring a flavorful crust and succulent interior, while the sauce combines tangy Dijon mustard, zesty horseradish, and rich heavy cream for a luxurious finish. Aromatic shallots and chicken broth add depth to the sauce, making it the perfect complement to the pork medallions. Ready in just 35 minutes, this elegant dish is easy enough for a weeknight meal but sophisticated enough to impress dinner guests. Serve with roasted vegetables or buttery mashed potatoes for a restaurant-quality experience at home. Don’t forget a sprinkling of fresh parsley for a pop of color and flavor!
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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
- 1 small Shallot, finely minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tbsp Horseradish, prepared
- 2 tbsp Dijon mustard
- 1 tbsp Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season all sides evenly with salt and black pepper.
Heat a large, oven-safe skillet over medium-high heat and add the olive oil. When hot, sear the pork tenderloin on all sides until nicely browned, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast the pork for 15-18 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove from the oven, transfer the pork to a cutting board, and tent it loosely with foil to rest.
While the pork rests, make the horseradish mustard sauce. In the same skillet (discard excess fat if needed, leaving about 1 tablespoon), melt the butter over medium heat.
Add the minced shallot to the skillet and sauté until softened, about 2-3 minutes.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the heavy cream, horseradish, and Dijon mustard, and cook for 3-4 minutes until the sauce thickens slightly. Taste and season with additional salt and pepper, if needed.
Slice the rested pork tenderloin into medallions and drizzle the horseradish mustard sauce on top.
Garnish with fresh parsley, if desired, and serve immediately. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 621 mg | 13% | |
*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.
