Description
This Juicy Pork Tenderloin with Creamy Mustard Sauce recipe features tender, perfectly cooked pork paired with a velvety, tangy mustard sauce. It’s an elegant and flavorful dish, ideal for family dinners or entertaining guests. The recipe is easy to prepare, combining rich creaminess with fresh herbs for a satisfying and impressive meal.
Ingredients
- 1 pork tenderloin (about 1 to 1.5 pounds)
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 garlic cloves, minced
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup chicken broth (gluten-free if needed)
- 2 teaspoons fresh herbs (thyme or parsley), chopped
Instructions
- Prepare and Season the Pork: Trim any excess fat or silver skin from the pork tenderloin to ensure even cooking. Pat the meat dry with paper towels, then generously season all sides with salt and freshly ground black pepper to create a flavorful crust when seared.
- Sear the Pork: Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Once hot, add the tenderloin and sear each side for about 3-4 minutes until a golden-brown crust forms to lock in the juices.
- Roast the Pork: Transfer the seared pork to a preheated oven at 400°F (200°C) and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove and let rest for 5-10 minutes to allow the juices to redistribute for ultimate tenderness.
- Make the Creamy Mustard Sauce: Using the same skillet, lower the heat to medium and add the minced garlic. Sauté until fragrant, then stir in Dijon mustard, chicken broth, and heavy cream. Simmer gently until the sauce thickens to a luscious consistency. Season with salt, pepper, and fresh herbs to taste.
- Slice and Serve: Slice the rested pork tenderloin into medallions. Spoon the creamy mustard sauce over the top and garnish with additional fresh herbs if desired for a colorful and inviting presentation.
Notes
- Use a meat thermometer to check the internal temperature for perfectly cooked, moist pork.
- Allow the pork to rest after roasting to keep juices locked inside.
- Don’t overcrowd the pan when searing to develop a proper crust and flavor.
- Simmer the sauce gently to prevent it from breaking and to thicken properly.
- Dijon mustard offers the best balance of sharpness and creaminess for this sauce, but whole grain or spicy brown can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 100 mg
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