This recipe for pork tenderloin with mustard sauce is a wonderful option for an easy dinner. The result is a juicy and flavorful dish that goes perfectly with rice and a fresh salad. Ever since we first tried it we have kept coming back to this recipe. Who knows, maybe you’ll love it too? 😉
Finding the right baking temperature and time for pork tenderloin is a bit of an art. Since ovens can be very different from each other, baking instructions can only get you so far. The key is to know your oven! Ideally your tenderloin should reach an internal temperature of 145° F (63° C) to be juicy, flavorful, and safe for consumption.
Luckily, pork tenderloins all have more or less the same thickness, so they cook quite evenly. If at first you don’t succeed, don’t be discouraged! Surely in your second or third try you’ll get it right and once you hit the right spot it will be easy sailing from then. Just take a note of the baking temperature and time you used and do the same every time. Also, we suggest to get a meat thermometer if don’t you have one already: they are very helpful for roasting meat, especially while you are getting the hang of your oven.
If you wish, you may skip searing the tenderloin. This step is not mandatory and you can still get a juicy tenderloin if you bake it properly. That being said, searing the tenderloin will add a delicious browning to its surface that really enhances the dish. It also locks in the juices, making your pork tenderloin with mustard sauce very satisfying to eat.
The recipe uses olive oil, butter and cream. You may adjust the amounts or ratios of each to your preference. However, don’t use a lot of olive oil since it is flavorful and may change the dish too much. Try to use a mildly flavored cream and avoid those with stronger flavors, such as sour cream.
Pork tenderloin with mustard sauce
Ingredients
- 2 pork tenderloins
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp butter
- ½ cup cream
- ½ cup chicken broth
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- fresh parsley for garnishing
- salt and pepper
Instructions
- Take the tenderloin out of the fridge in advance so it is not very cold.
- Preheat the oven to 350 ℉ (180 ℃) with convection (fan).
- Pat the meat with a paper towel to dry its surface, then season it with salt and pepper.
- Add 2 tbsp of olive oil to a hot frying pan and sear the tenderloin. Make sure to sear all the sides and both ends.
- Transfer the tenderloin to a baking dish and put in the oven. Bake it for 15-20 minutes or until it reaches 150℉ (or 65℃) inside temperature.
- While the tenderloin is in the oven, make the sauce. Add a tbsp of the butter to the skillet where you seared the tenderloin. Finely chop two garlic cloves and fry them in the butter for 30 seconds at medium heat. Then add the chicken broth, cream, both types of mustard, and a bit of salt.
- Let the sauce reduce for 10 minutes at medium heat. Mix it often.
- When the tenderloin is ready, take it out and leave it to rest for 3 minutes. Then cut it in 0.8 inch slices, plate it, pour some mustard sauce on top and garnish with fresh parsley. Serve with rice and salad.