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This simple yet so juicy and delicious Pork Tenderloin with Mustard Sauce is the perfect recipe for a festive family dinner, but also easy enough to enjoy for a busy weeknight dinner. A simple spice rub for the pork and seared for the perfect crispy outside texture, roasted and then drizzled in a 5 minute mustard sauce that the whole family will love!
This post is sponsored by the Ohio Pork Council, all opinions are my own. Thanks for supporting pork farmers!
I know ham recipes are very popular for Easter and spring occasions, but we are a pork tenderloin family.
My grandma has always made a pork roast and I am carrying on the tradition at our home this year with this simple and DELICIOUS roasted pork tenderloin with a simple delicious mustard sauce.
Serve this creamy mustard pork with some parmesan crusted potatoes, these boursin mashed potatoes, and perhaps some roasted parmesan green beans and you’ve got yourself a meal!
Why You Will Love This Pork Tenderloin with Mustard Sauce
- Simple ingredients and super simple prep.
- Pork tenderloin is one of the leaner cuts of meat. Fun fact: pork tenderloin is as lean as boneless, skinless chicken breast
- This recipe feels like a fancy meal, but it is actually so quick and easy to make.
- That mustard sauce! So rich and flavorful from cooking it in the same pan the pork was cooked in!
Tenderloin Selection
- Look for a pork tenderloin that’s pinkish-red in color. The cut should have some marbling in the meat as fat helps enhance the flavor.
- Avoid meat that’s pale in color or meat that seems to have dark spots in the fat
- Try to select two tenderloins that are fairly uniform in thickness throughout for more even cooking.
- Each tenderloin should be about 1 pound.
- Make sure you select “pork tenderloin” and not “pork loin.” These are two very different cuts of meat. A pork loin will not cook the same as a pork tenderloin in this recipe.
Ingredient Notes
See list of full ingredients with exact measurements below in recipe card.
- pork tenderloin: see tips above for selecting the best pork tenderloin and make certain you DO NOT pick a pork loin. Aim for 2, 1 pound, uniform in size tenderloins for the most even cooking.
- spice rub: I make my own spice rub using a combination of brown sugar, ground mustard, garlic powder, paprika, thyme, oregano, salt and pepper. You can vary the flavor by using other favorite seasoning. Feel free to add in some smoked paprika, a touch of cayenne pepper, etc. for added levels of spice and flavor.
- white wine: if you do not want to use wine when making this recipe, you can use chicken broth or stock in its place. The creamy mustard sauce will still taste amazing. If you are using wine, opt for a dry white wine for best results.
- heavy cream: use heavy whipping cream versus half and half for the most creamy mustard sauce with just the right thickness.
- fresh herbs: the mustard sauce includes dried thyme but you are welcome to use fresh thyme for even more flavor. When topping with the fresh parsley, feel free to add an extra sprinkle of fresh thyme as well!
Recipe Variations
- vary the dijon mustard to change the flavor of the sauce: use a honey dijon mustard, or another flavor variety to shake this up
- add some caramelized onions or sautéd mushrooms to the sauce
- add different spices to the spice rub: a touch of cumin or chili powder is great, a pinch of cinnamon, some rosemary, you name it! Pork really works well with a variety of seasoning.
How To Make This Recipe
Step 1: In a small bowl, whisk together the spice rub ingredients. Before adding the spice rub to the pork, remove the silver skin from the tenderloins and allow the meat to sit out for 30 minutes at room temperature. (Here are tips on removing the silver skin)
Step 2: Preheat the oven to 400°F. Pat the meat dry and then cover it on all sides with the rub, pressing it into the meat.
Step 3: Heat a large, oven safe pan or large skillet to medium-high heat and let it get HOT before you cook anything. Add about a tablespoon of olive oil and allow it to heat up. Add the pork tenderloins and allow to sear on each side until golden and crispy and easily pulls away from the pan. This usually takes about 3-5 minutes.
Step 4: Transfer the seared pork to the preheated oven and cook for another 10-15 minutes, or until the meat reaches an internal temperature of about 145°F, or just under 145°F as it will continue to cook a bit more as it rests. The meat can still be blush pink inside at 145°F but still is safe to eat.
Step 5: While the pork rests, return the pan to the stove at medium heat. Add the butter to the pan and allow it to melt while scraping off any brown bits from the bottom of the pan–those add so much extra flavor to the sauce. Add the garlic and let it and heat for about 1 minute, stirring regularly.
Step 6: Add the white wine (or broth if not using wine) and stir to combine. Finally add the heavy cream, dijon mustard and thyme. Allow the sauce to simmer for for 2-3 minutes, allowing it to gently bubble and thicken slightly. If it becomes too thick, add some extra wine or broth the thin it out. Remove from heat. Slice the pork and pour the sauce over, serve and enjoy!
Recipe Tips
- Let the pork tenderloin sit at room temperature for about 30 minutes before cooking for best results. This will allow for the most even cooking, especially when you sear the meat to start.
- Make sure and have a meat thermometer handy. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use! They’re safe to eat with a blush of pink.
- Allow the meat to rest before slicing. Resting the meat for a few minutes while you make the mustard sauce for this pork tenderloin recipe allows the juices to distribute evenly for the most juicy pork! Don’t cut right into it!
Storage
Store any leftovers in an airtight container for about 3-4 days in the refrigerator. I like to store it with the mustard sauce poured over top to help lock in some of the moisture.
You can freeze the pork after cooked, it will keep in a freezer safe container for about 3 months. For best results, thaw completely before reheating.
Find even more delicious pork recipes at Ohio Pork!
Other Pork Recipes
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Pork Tenderloin with Creamy Mustard Sauce
Ingredients
Pork and Spice Rub
- 2-2 ½ lb pork tenderloin, 2 tenderloins, about 1 pound each
- ¾ – 1 tsp sea salt, more or less as desired
- ¾ tsp pepper
- 1 tbsp brown sugar
- ¾ tsp ground mustard
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 1½ tsp oregano
- olive oil
For the Mustard Sauce
- 2 tbsp butter
- 1 garlic clove, minced
- ⅓ c dry white wine
- ½ c plus 2 tbsp heavy cream
- ¼ tsp thyme, more to taste
- 2 tsp Dijon mustard
- salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
- Prepare the Pork: Start by pulling the pork tenderloin from the refrigerator about 30 minutes before cooking. Remove the silver skin from the pork if it has not been cut away yet.
- In a small bowl, whisk together the spice rub ingredients.
- Preheat the oven to 400°F. Pat the meat dry and then cover it on all sides with the rub, pressing it into the meat.
- Heat a large, oven safe pan to medium-high heat and let it get HOT before you cook anything. Add about a tablespoon of olive oil and allow it to heat up. Add the pork tenderloins and allow to sear on each side until golden and crispy and easily pulls away from the pan. This usually takes about 3-5 minutes.
- Transfer the seared pork to the preheated oven and cook for another 10-15 minutes, or until the meat reaches an internal temperature of about 145°F, or just under 145°F as it will continue to cook a bit more as it rests. The meat can still be blush pink inside at 145°F but still is safe to eat.
- Creamy Mustard Sauce: While the pork rests, return the pan to the stove at medium heat. Add the butter to the pan and allow it to melt while scraping off any brown bits from the bottom of the pan–those add so much extra flavor to the sauce. Add the garlic and let it and heat for about 1 minute, stirring regularly.
- Add the white wine (or broth if not using wine) and stir to combine. Finally add the heavy cream, dijon mustard and thyme. Allow the sauce to simmer for for 2-3 minutes, allowing it to gently bubble and thicken slightly. If it becomes too thick, add some extra wine or broth the thin it out. Remove from heat and top with chopped parsley. Slice the pork and pour the sauce over, serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I hope you love this recipe as much as we do–my husband isn’t a fan of tenderloin usually and he devoured this and came back for seconds!