This delicious, twice-cooked pork tenderloin with mustard sauce is one of those back-pocket recipes that is sure to become a regular in your kitchen, too!
This incredibly simple pork tenderloin recipe is also fabulously delicious and company-worthy! You’ll find yourself coming back to it over and over. You’ll also love that you can use this same cooking method, but switch up the flavours, for a little variety.
Key ingredients and substitutions
Pork Tenderloin – on large pork tenderloin (about 1 lb.) is all you need. Be sure to remove the silver skin and any visible fat. This helps the pork tenderloin cook more evenly.
Dijon Mustard – classic Dijon mustard will always be great in this dish, but you can certainly use whatever mustard you have or enjoy. Experiment! (Not a mustard fan? You can also swap out the mustard and use lemon juice or Calvados instead. See more Variations below.)
Heavy Cream – heavy whipping cream (35% b.f.) is recommended, as the high-fat content prevents the sauce from splitting when using wine or lemon juice. It also makes for a nice, creamy sauce. You could use a lighter cream if that’s all you have, but it may split. Full-fat sour cream may also work here, as would full-fat Greek yogurt (best added at room temperature and do not boil the sauce after adding). For a dairy-free option, try full-fat coconut cream.
White Wine – white wine is optional here, but a nice touch if you have some on hand. Use any wine you enjoy drinking. If you don’t have or don’t want to use wine, simply replace it with more chicken broth.
Chicken Broth – the addition of half chicken broth cuts the acidity of the wine. You can also replace the wine with more chicken broth. In a pinch, you can even use water in place of both the wine and broth.
- Heat the oil and butter over medium-high heat, then add the pork tenderloin to the pan.
- Brown the pork well on all sides.
- Remove the pork to a cutting board.
- Cut the pork tenderloin into 1-inch slices.
- Heat some more butter and oil in the same skillet, then add the pork slices back to the hot skillet.
- Brown the pork slices on all sides, then remove to a warm plate.
- Add the wine and chicken broth to the skillet and cook while stirring up all the brown bits in the pan.
- Add the cream to the sauce and stir in.
- Add the Dijon mustard to the sauce and stir to combine. Add the thyme leaves, if using, then taste and adjust seasoning as necessary. Pour hot sauce over pork slices and serve.
Start with the right pan! Use either a stainless steel skillet or a cast iron skillet. Don’t use a non-stick skillet. Why? Because non-stick skillets won’t give you those tasty brown bits when browning the pork (known as “fond”) and fond is so delicious it would be a shame to miss out on it.
- Swap out the mustard and use lemon juice or Calvados (French brandy made from apples and/or pears)
- Add mushrooms and/or shallots to the mix. Simply sauté the mushrooms until golden, then add some shallots and cook until tender. Remove from the pan and add back to the sauce at the end. (You may want to double the sauce if using mushrooms.)
- Garlic? If you’re feeling it, add a bit and cook briefly, when starting the sauce.
- If you are a sauce lover or would like extra for drizzling on potatoes or rice, consider doubling up the sauce at the end to be sure it’s plentiful.
What to serve with Pork Tenderloin with Mustard Sauce
- Roasted Brussels sprouts
- Roasted butternut squash
- Roasted cauliflower
- Green beans, broccoli or broccolini
- Mashed potatoes or garlic mashed potatoes
- Oven-roasted mini potatoes
Get the Recipe: Pork Tenderloin with Mustard Sauce
- 1 lb pork tenderloin, approx, silver skin and visible fat removed
- 2 Tablespoon extra virgin olive oil, DIVIDED
- 2 Tablespoon butter, DIVIDED
- 1/4 cup heavy whipping cream, 35% b.f.
- 1 Tablespoon Dijon mustard, *see Note 1 below for some variations
- Fresh thyme leaves, or a pinch of dried thyme leaves (or you can use a bit of parsley, rosemary or sage etc.)
- 1/4 cup chicken broth
- 1/4 cup white wine, or replace with more chicken broth
- Tip! Start with the right pan! Use either a stainless steel skillet or a cast iron skillet. Don't use a non-stick skillet. Why? Because non-stick skillets won't give you those tasty brown bits when browning the pork (known as "fond") and fond is so delicious it would be a shame to miss out on it.
- Prepare the pork tenderloin by removing the silver skin and any visible fat. Season the pork with salt and pepper.
- Tip! If using a stainless steel pan, the pan will tell you when the pork is sufficiently browned underneath by releasing the meat from the pan. So to test, simply nudge the meat. If it's still stuck to the pan, it's not ready to flip yet.
- Heat a stainless steel or cast iron skillet over medium high heat for 1 minute, then add 1 Tablespoon of butter and 1 Tablespoon of olive oil to a skillet. When the butter foaming subsides, add the pork to the skillet, curving it if necessary so it lays flat. Brown it well on all sides (top, bottom and both sides), for about 5-6 minutes total. Remove the pork to a cutting board and turn off the heat under the skillet so it cools down a bit.
- Cut the pork tenderloin into 1-inch thick slices.
- Return the skillet to the heat, over medium-high heat. Add 1 Tablespoon of butter and 1 Tablespoon of olive oil to the skillet. When the butter has melted, return the pork slices to the skillet and brown well on all sides, about 2-3 minutes on each side. (I like to further brown the side edges a bit more, too.) The pork should be cooked through at this point. If you have an instant read thermometer, you can check them. They should be 140-145F internal temperature.
- Remove pork slices to a warm plate (or loosely tent the pork slices with aluminum foil). Lower the heat under the skillet to medium heat.
- Tip! Heavy cream is recommended as the high fat content prevents the cream from splitting when cooked with acidic ingredients, such as wine and lemon juice.
- If using wine, add the wine to the hot skillet. Allow the wine to cook for 1 minute, while scraping up the browned bits from the bottom of the pan (The liquid should boil vigorously, if not increase the heat under the pan slightly). If using only chicken broth, add all at once and scrap up the browned bits in the pan while it heats.
- Add the cream to the pan and stir to combine. Add the mustard and stir in. Add the thyme leaves, if using. Taste the sauce and add additional salt and pepper, as needed.
- Arrange pork slices on plate (if there are pan juices on the plate, you can add them to the sauce and stir in). Pour the warm sauce over pork slices and serve. Garnish with thyme sprigs, chopped herbs or parsley.
Adapted from a Mark Bittman recipe
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!