Pork Tenderloin with Creamy Mustard Sauce
Golden-seared pork tenderloin is baked until juicy and served with a creamy Dijon and whole grain mustard sauce brightened with tarragon and parsley.
By Cookin' Kitchen
- Total: 33 minutes
- Servings: 5 servings
Recipe
Pork Tenderloin with Creamy Mustard Sauce
Golden-seared pork tenderloin is baked until juicy and served with a creamy Dijon and whole grain mustard sauce brightened with tarragon and parsley.
Cookin' · https://cookin.club/recipes/pork-tenderloin-with-creamy-mustard-sauce
- Prep
- 8 minutes
- Cook
- 20 minutes
- Rest
- 5 minutes
- Total
- 33 minutes
- Servings
- 5
Ingredients
For 5 servings
Sauce
Equipment
- Oven
- Rack
- Tray
- Oven-proof skillet
- Instant-read thermometer
Instructions
Step 1: Preheat the oven to 200°C / 390°F (180°C fan). Place a rack over a tray for resting the cooked meat.
Step 2: Sprinkle the tenderloins all over with salt and pepper.
Step 3: Heat the oil in a large oven-proof skillet over medium-high heat. Sear the pork all over until golden, about 5 minutes; turn it to sear all sides.
Step 4: Transfer the skillet with the pork to the oven. Bake for 12–15 minutes or until an instant-read thermometer reads 65°C / 149°F. For no pink, add 3 minutes of cooking and target an internal temperature of 68°C / 155°F.
Tip: The 65°C / 149°F temperature gives the pork a blush of pink; cooking time varies with the size of the tenderloin.
Step 5: Remove the pork from the skillet and transfer it to the resting rack for 5 minutes.
Step 6: Return the same skillet to the stove over medium heat. Add the cream and both mustards. Mix well, scraping the bottom of the pan to dissolve the golden bits into the sauce. Once hot but not simmering, stir in the salt, pepper, tarragon, and parsley. If the sauce seems too thick, thin it with a little water as needed. There is no need to simmer.
Step 7: Slice the pork into 2–2.5 cm (0.8–2 in) slices. Serve with the creamy mustard sauce.
Notes
Trim the thin, transparent silver skin from the tenderloin before cooking if present; trimming excess fat is optional. Tenderloin is a long, thin cut and is different from pork loin.
For a thinner sauce, low-fat cream can be used, though the sauce will be less rich. If you don’t have whole grain mustard, the notes suggest adding another 1/2 tablespoon of Dijon mustard. Tarragon is recommended for its aniseed flavor; parsley can be omitted.
Nutrition per serving
- Calories
- 357 kcal
- Fat
- 21 g
- Saturated fat
- 8 g
- Carbohydrates
- 2 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 38 g
- Sodium
- 870 mg
- Cholesterol
- 151 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Golden-seared pork tenderloin is baked until tender, then served with a creamy sauce made with Dijon and whole grain mustard, tarragon, and parsley. Searing the meat first also leaves browned bits in the pan to stir into the sauce.
Use an instant-read thermometer to check the pork: the recipe gives 65°C / 149°F for a faint blush of pink, or 68°C / 155°F for no pink.
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