Pork Tenderloin with Creamy Mustard Sauce

Sliced pork tenderloin on plate covered with mustard sauce and chopped parsley.

5 from 1 vote

Pork Tenderloin with Creamy Mustard Sauce

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 on a busy weeknight. 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!

Prep Time10

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Lorie Yarro

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

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.

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!

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