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pork tenderloin sliced up with mustard sauce garnished with parsley on a white serving platter.
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5 from 3 votes

Pork Tenderloin With Mustard Sauce

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!
Prep Time10 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American
Servings: 8
Calories: 303kcal


  • 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


  • 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.


  1. Nutritional information does not include mashed potatoes.
  2. 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.
  3. Make sure to let the meat rest for at least 10 minutes so the juices remain in the meat.
  4. Store the pork tenderloin in an airtight contain for 3 to 4 days in the refrigerator. 
  5. 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.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 2g | Protein: 25g | Fat: 22g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 576mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg