This Pork Tenderloin With Mustard Sauce is the ultimate dinner using a lean and healthy meat. Unbelievably tender and delicious pork tenderloin served with a creamy mustard sauce that’s incredibly indulgent!
Talk about a mouthwatering dish, this Pork Tenderloin With Mustard Sauce will satisfy the pickiest of eaters, with its full flavor sauce. This is one special dish that can impress for any special occasion, yet simple enough for a quick weeknight dinner. The pork is really tender and juicy, and will have everyone coming back for seconds. Of course, that amazing creamy sauce is like the icing on a cake.
Pork Tenderloin With Mustard Sauce
- Incredibly Delicious and Indulgent
- A Healthy and Lean Meat
- Perfect for a special occasion yet simple enough for a weeknight dinner
- Keto and Low Carb Friendly
Did you know that pork tenderloin is the most tender cut of pork? Well it is, and it is also an affordable choice that the whole family will enjoy. Another amazing fact, is that a pork tenderloin virtually has zero carbs, who knew? This Pork Tenderloin With Mustard Sauce is also keto friendly because of the cream, so the appeal of this dish just keeps getting better.
Ingredient Notes
Pork Tenderloin
- Pork – Two fresh pork tenderloins about 1 pound each.
- Seasonings – Salt and pepper to taste.
- Oil – I use olive oil. Other oils such as vegetable, peanut or canola oil can also be used.
Mustard Sauce
- Butter – I always use unsalted butter to control the salt.
- Garlic – Fresh is best, minced. A great flavoring agent.
- Broth – I use organic low sodium chicken broth, to control the sodium level.
- Cream – Use high fat cream greater than 30% but you can use a lower fat content, if desired.
- Mustard – Both a dry and wet mustard is used. For a wet mustard, I prefer using Dijon.
- Herbs – Dried thyme and fresh parsley for garnish.
- Seasonings – Salt and pepper to taste.
How To Make Pork Tenderloin With Mustard Sauce
- Preheat the Oven: Preheat the oven to 400°F.
- Season the Meat: Season the pork chops with the 1 tsp salt and pepper evenly all around.
- Sear and Cook the Meat: Heat the olive oil in a large oven-safe skillet and sear the pork tenderloins on all sides, about 2 to 3 minutes per side. Transfer the skillet to the preheated oven and cook for 18-20 minutes or until a thermometer reads an internal temperature of 145°F. Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. To the skillet, add the chicken broth, heavy cream, dry mustard powder, regular mustard, dried thyme, parsley, salt and pepper. Stir everything together scraping the browned bits from the bottom of the skillet, turn the heat down to a simmer and cook for 8 to 10 minutes until sauce thickens a bit.
- Finish and Serve: Slice the pork and serve with mustard sauce over mashed potatoes.
FAQ’s and Expert Tips
FAQ’S
Pork is a rich source of certain vitamins and minerals your body needs to function. It’s also an excellent source of high-quality protein.
For example, a 3-ounce serving of pork tenderloin is an excellent source of protein, thiamine, vitamin B6, phosphorus and niacin and a good source of riboflavin, potassium and zinc.Â
I like to serve this dish with mashed potatoes, but you could also serve it over rice or noodles, depending on your preference.
Tips
- Pork tenderloin can easily be overcooked and dry. The recommended internal temperature of pork is 145°F. Using a meat thermometer is one of the best ways to ensure your meat is cooked correctly.
- Make sure to let the meat rest for at least 10 minutes so the juices remain in the meat.
Leftovers
Fridge
Store the pork tenderloin in an airtight contain for 3 to 4 days in the refrigerator.Â
Freezer
Pork tenderloin freezes well, however, because the sauce contains cream, the texture may not be as good as fresh. Another option is to freeze the pork and the sauce separately, but again, the sauce texture may not be as good. Freeze both the pork tenderloin and the sauce in an airtight freezer bag or container for up to 1-2 months. If freezing separately, the pork can be frozen longer, up to 4 months.
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Pork Tenderloin With Mustard Sauce
Equipment
Ingredients
- 2 pork tenderloins 1 lb each
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon olive oil
Mustard Sauce
- 2 tablespoon butter
- 3 cloves garlic minced
- ¼ cup chicken broth low sodium
- 1 cup heavy cream
- 1 teaspoon dry mustard powder
- 2 tablespoon mustard such as Dijon
- ½ teaspoon dried thyme
- 2 teaspoon fresh parsley chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Preheat the Oven: Preheat the oven to 400°F.
- Season the Meat: Season the pork chops with the 1 tsp salt and pepper evenly all around.
- Sear and Cook the Meat: Heat the olive oil in a large oven-safe skillet and sear the pork tenderloins on all sides, about 2 to 3 minutes per side. Transfer the skillet to the preheated oven and cook for 18-20 minutes or until a thermometer reads an internal temperature of 145°F. Transfer the pork tenderloins to a cutting board and let it rest for 10 minutes.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. To the skillet, add the chicken broth, heavy cream, dry mustard powder, regular mustard, dried thyme, parsley, salt and pepper. Stir everything together scraping the browned bits from the bottom of the skillet, turn the heat down to a simmer and cook for 8 to 10 minutes until sauce thickens a bit.
- Finish and Serve: Slice the pork and serve with mustard sauce over mashed potatoes. Garnish with parsley, if preferred.
Tips & Notes:
- Nutritional information does not include mashed potatoes.
- Pork tenderloin can easily be overcooked and dry. The recommended internal temperature of pork is 145°F. Using a meat thermometer is one of the best ways to ensure your meat is cooked correctly.
- Make sure to let the meat rest for at least 10 minutes so the juices remain in the meat.
- Store the pork tenderloin in an airtight contain for 3 to 4 days in the refrigerator.Â
- Pork tenderloin freezes well, however, because the sauce contains cream, the texture may not be as good as fresh. Another option is to freeze the pork and the sauce separately, but again, the sauce texture may not be as good. Freeze both the pork tenderloin and the sauce in an airtight freezer bag or container for up to 1-2 months. If freezing separately, the pork can be frozen longer, up to 4 months.
My family loved this! We were all wishing we could lick our plates clean!!!
Happy to hear it!
Delicious! Meal came together beautifully and the sauce is so good.
I’m so glad you liked it.