Here’s one of those recipe gems that proves you can make something really incredible with very few ingredients! It’s a Pork Tenderloin with a Mustard Cream Sauce that looks and tastes like far more than the sum of its parts – just 3 ingredients, would you believe?! This is a sauce that’s truly excellent for pork fillets. It’s elegant and indulgent enough for company, yet quick enough for family dinner tonight too!
Pork Tenderloin with Creamy Mustard Sauce
With a sauce made from just cream, mustard and a pinch of tarragon, this is one of those recipes where I actually had to restrain myself from adding more ingredients. I thought, “It just looks too simple.” A ridiculous statement, I know. But if it were me reading this recipe, I would be suspicious. “How can such a simple sauce be as good as this lady says?”, I would think.
Well, I can do no different from everyone else in the online world and just use lots of CAPS and EXCLAMATION MARKS and write, “This is the BEST pork tenderloin recipe ever!!!!!” to do my best to convince you.😂
I can tell you that I did consider adding garlic and/or eschalots*. I thought about deglazing the skillet with white wine or masala. I pondered even boosting the sauce body with some stock.
But I realised it just doesn’t need it. This sauce is terrific as it is. It’s glorious. Sophisticated. Luxurious. <Insert more gushing adjectives here! 😂>
And YES it really only calls for cream, mustard and a pinch of tarragon!
* That’s shallots to those of you in the US.
Ingredients in Pork Tenderloin with Creamy Mustard Sauce
So with that, hopefully I’ve convinced you that this really is all you need:
Pork tenderloin – Also called pork fillet, this is a lean and tender cut of meat. When cooked properly, it’s juicy and succulent. Tenderloins range in size from small ones around 300g (10oz) to very large ones weighing up to 700g (1.4lb). (Not in Australia, but I’ve seen ones this large overseas!) An average size is around 450 – 500g (16oz – 1 lb) each;
Oil – For searing. Any neutral-flavoured oil is fine here – vegetable, canola, or a mild olive oil;
Dijon and seeded mustard – Two different mustards here. They provide the flavour for the creamy sauce, including a welcome touch of tang. They also help thicken the sauce. Dijon is for the creaminess while seeded mustard brings textural pops of mustard flavour as well as a lovely look. I don’t recommend skipping the Dijon mustard, but if you don’t have seeded mustard that’s ok. Just add a bit of extra Dijon mustard to make up;
Cream – Full-fat for the best results. Low-fat cream works just fine, but won’t have the same rich and luxurious mouthfeel and flavour; and
Fresh herbs – A bit of tarragon adds lovely gentle aniseed notes to the sauce, while parsley brings a touch of freshness. I don’t recommend skipping the tarragon because it’s the “secret ingredient” here that adds intrigue to what would otherwise be a pretty pedestrian sauce. Parsley can be skipped on the other hand because it doesn’t contribute as much to the flavour.
How to make Pork Tenderloin with Creamy Mustard Sauce
It’s as simple as: Season → Sear → Bake → Make pan sauce!
Season the pork all over with salt and pepper;
Sear the pork in a large skillet, turning to colour all sides (I do 4 sides in total). It takes about 5 minutes to get a nice colour all over. If your tenderloin is too long for your skillet (which most will be) just curl it to fit. The tenderloin shrinks as it cooks, so I find by the time I’ve finished it fits nicely inside the skillet;
Bake – Transfer to oven in the skillet and bake for 10 – 15 minutes, depending on the size of your pork tenderloin, or until the internal temperature is 65°C (149°F). This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh. To cook fully with no pink at all, just take it to 68°C (155°F) – around 3 more minutes baking time;
Rest – Rest the pork for 5 minutes before slicing and serving along with the sauce;
Sauce – While the pork is resting, make the sauce. Return the skillet to the stove over medium heat. Add the cream and both mustards. Now mix, scraping the bottom of the pan to dissolve the tasty golden bits stuck to the bottom of the pan into the sauce (free flavour!); and
Add herbs – Once the sauce is hot, add the salt, pepper, parsley and tarragon. There is no need to simmer this sauce, it’s ready as soon as it’s warmed up! The mustard acts as a thickener so there’s no need for reduction.
How long it takes to cook pork tenderloin
As a guide, a 400g (14oz) pork fillet will take 10 – 11 minutes, and a 500g (1lb) pork fillet will take around 13 – 15 minutes to reach my recommended internal temperature of 65°C/149°F for medium doneness. “Medium” means a hint of pink inside with optimum juiciness. Cooking less than medium is not recommended for pork, for food safety reasons.
If you do not want any pink at all, just add 3 minutes to the baking time and target an internal temperature of 68°C/155°F.
These internal temperatures are what you should target when you take the pork out of the oven. It will rise by a further 3 – 5°C (5°F) as it rests. (This is called “carry-over cooking”.) Therefore the final internal temperatures are slightly higher.
I know it’s frustrating but I can’t give you an exact baking time. Such is the case with pork tenderloin as there are many variables. It depends on the size and width of the pork fillet (these darn pigs, why can’t they all just be exactly the same size??! 😂). Also, heat retention of your skillet (a better skillet = faster cooking). It also depends on how long it took you to sear it and the accuracy of your oven.
So to ensure your pork tenderloin comes out perfect every time, I really recommend using an instant read thermometer. I have a Thermapen – more on this cool gadget here;
Do you really have to cook the pork fillet on the stove THEN the oven?
Yes, for the best results! Two reasons:
Only stove = 90% overcooked pork – If you try to cook the pork fillet only on the stove, you’ll end up with a thick outer band of waaaaay overcooked pork before the centre of the pork is cooked through;
Searing → Golden crust → Flavour, flavour, flavour! – Not just on the pork tenderloin but also crucially in the sauce. The golden bits stuck on the base of the pan after you sear the pork end up dissolving in the sauce. That “stuff” has a proper name: it’s called fond. These concentrated flavour deposits are culinary gold and are the same reason gravies made from roast drippings always taste amazing. Here it’s why we can make a sauce with just 3 ingredients taste so incredible!
If you cook the pork tenderloin only in the oven and skip the pan sear, you will miss out on the golden crust and bits, and in turn flavour. 😩
What to serve with this pork fillet
The pork is pictured in this post with a kale salad which is actually this Kale & Quinoa Salad, minus the quinoa. Oh and minus the feta. And I used hazelnuts instead of almonds because I had them. 😂 Alright, so it barely resembles the original recipe at all!! But I did use the raw kale marinating technique and the same lemon dressing.
I also used a Cauliflower Mash for a change-up from the usual Mashed Potato that I always reach for. I do think some kind of mash, rice or similar starchy side is essential here, to make the most of that Sauce. Especially because we don’t make loads of sauce, just enough for serving with the pork. So we really do want to capture every drop of it, and a bed of something that will soak up the sauce is ideal! – Nagi x
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Pork Tenderloin with Creamy Mustard Sauce
Ingredients
- 2 pork tenderloins , 500g / 1lb each (Note 1)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oil (vegetable, canola, or olive oil)
Sauce:
- 1/2 cup cream , heavy / thickened (Note 2)
- 1 tbsp Dijon mustard (Note 3)
- 1 tbsp whole grain mustard (Note 3)
- 2 tsp tarragon , finely chopped (Note 4)
- 2 tsp parsley , finely chopped (Note 4)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 – 2 tbsp water , as needed
Instructions
- Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
- Season pork: Sprinkle the tenderloins all over with salt and pepper.
- Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
- Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 – 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
- Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.
- Creamy Mustard Sauce: Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce (free flavour!). Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little water as needed. No need to simmer, the sauce is done!
- Serve: Slice into 2 – 2.5cm (0.8 – 2") slices. Serve with Creamy Mustard Sauce!
Recipe Notes:
- 1/2 tsp thyme + 1½ tsp parsley
- All parsley
- 1/2 tsp chives + 1½ tsp parsley
- 300g (10oz): 9 minutes
- 400g (14oz): 10 – 11 minutes
- 500g (1lb): 13 – 15 minutes
Nutrition Information:
Life of Dozer
When he’s caught somewhere he is NOT supposed to be!
(Also happy that there’s no sign of any of my Dirty Secret Foods in the photo of my pantry. Looks rather virtuous actually! 😂 Lot of canned vegetables and legumes, Asian packets you can’t read, and I even spy a packet of quinoa!)
Made this with the garlic/cauliflower mash and the paired down kale salad Nagi suggested (I did add a bit of lemon to it).
Overall- soooo simple but so flavorful! Rave review from our guests
Love this recipe! It’s on the regular rotation in our house. I make it exactly as written and it’s always a hit,
Just made this easy tasty Pork Tenderloin with creamy mustard sauce.
The tarragon gave it such a fresh flavour.Times were exactly as you mentioned
Thank you Nagi
Pretty dreadful when it comes to my cooking. Made this tonight and it was absolutely outstanding. Thank you for sharing this recipe and giving me the confidence to try more..
Delicious. That said, the times / temps were way off. I took it out after 6 minutes at 400, at which point it was about 130-135, which after resting yielded a nice juicy medium with pink blushes. Will make again though using those times and the cast iron skillet.
This was simple, easy and amazing! Even my son who hates red meat was gobbling this up and adding a little extra sauce. Thanks so much for posting such an accessible recipe Nagi!
Never knew it was this easy to cook the pork tenderloin and serve it with the most delightful, delicious sauce. It’s become an all time fav in our house. Cooked in air fryer too
YUMM this sauce is so good! I have made this recipe with pork loins as that’s what I had in the freezer. So good, served with mash potato and broccoli. It’s lick your plate clean good!
This recipe was amazing!! I followed recipe with exception: I doubled the cream sauce (highly recommend to use on sides dishes) and also used additional seasoning on the pork (I used Penzie’s bravarian seasoning). My pork wasn’t cooked after 12-12 mins so I did 4 mins more and was too much – wonderng if we are supposed to cover the pork in the oven??
If I don’t have a skillet that is oven-safe, can I transfer the seared meat to a regular baking pan?
Yes, of course you can
Wow! I have been making this recipe for the last year–alot! It is my new favorite. Best easy “fancy” recipe I know! Your temps for the pork are spot on! So juicy!! Instead of tarragon and fresh parsley, I use 1/4 tsp ground thyme and 1/4 tsp ground savory and 2 tsp dried chives. Tastes just like the sauce we had on our anniversary trip to Paris. Takes me back to those wonderful memories each time I make it. Thanks, Nagi! Such a great recipe!
I made this tonight, it was fabulous, I stuck to the recipe but slightly overcooked the tenderloin, I served with mixed cauliflower, broccoli and carrots with mash yum x
Nagi this is amazing… and I hate pork 🫢 (I don’t mind bacon and ham, but I was raised Orthodox and in my hoe country pork is strictly forbidden), but my hubby and FIL love pork, so this was a hit! And it’s converted me! I cannottt handle rare pork though so it is free of any blushing pink hue and juicy liquid haha. I am about to make it again tonight, with tarragon this time as per recipe! <3 Thanks Nagi!!!
This recipe was brilliant! Had been so looking forward to making it after buying my pork tenderloin. Only issue I had was finding fresh tarragon! Tried 6 different stores. Ended up just getting dried tarragon leaves, and it was perfect. Following the temp Nagi suggested for pork was essential I believe. So tender and flavoursome, served with mash and broccoli.
A superb meal!
Such an amazingly beautiful simple dish with a fantastic flavour punch!
A Wednesday night winner. Loved the mustard cream sauce. Served on a cold night with your cauli mash, some green beans, and roast veg.
Thanks Nagi, I’ve fallen for your recipes hook, line and sinker.
It’s so good, I made it three times now
I dont have a meat thermometer..so how long after searing the pork tenderloin should I cook the pork tenderloin…(2 tenderloins)..
Easy and delicious!
The tapered end should be folded over so it’s about the same thickness as the rest of the tenderloin, so it cooks at about the same time and doesn’t dry out.
I don’t have the seedy mustard or those fresh herbs, so I’ll maybe double up on the Dijon mustard (or maybe not, see below) but I’ll definitely rub za’atar with a little of the oil on the pork before roasting, and I’ll throw in a couple of twigs of fresh thyme to the pan. I’ll add about a tablespoon or so of za’atar along with some fresh thyme leaves, a crushed garlic clove, and grated lemon zest to the cream sauce, finishing off the heat with some room-temp Greek yogurt. If it demands more Dijon, I’ll add it.
I like my pork on the pink side, which is safe (here in America, at least), so I’ll take it out at 135°F and let it rest until it hits around 145° per this article: https://www.bonappetit.com/story/juicy-pork-medium-rare.
So basically you plan to make a completely different recipe? Why “comment” with a different recipe? Make this recipe or keep scrolling. Apparently this recipe isn’t for you. Btw, this cream sauce needs NOTHING added to it. It’s fire an I plan to incorporate it other proteins.