Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I still remember the night the Pork Tenderloin with Creamy Mustard Sauce Recipe was born out of necessity. It was a quiet Saturday, one of those golden autumn evenings where everything feels a little too still. I had just come back from the farmer’s market with fresh herbs, heavy cream, and a beautiful pork tenderloin—on sale, no less. I was planning something simple, maybe roasted pork with vegetables, but halfway through prepping, my sister called and said she and her husband were in town and “would love to swing by for dinner.” Cue the internal panic. I had one hour, a pork tenderloin, and a fridge of half-thought-out ingredients.
Then I remembered a classic French dish I had made years ago: Pork Tenderloin with Creamy Mustard Sauce Recipe. It’s rustic yet refined, deeply flavorful, and somehow feels fancier than it is. I threw it together with fresh thyme, Dijon mustard, and a splash of white wine—and it was a hit. The pork was juicy and tender, the sauce silky and tangy, and everyone left the table asking for the Pork Tenderloin with Creamy Mustard Sauce recipe.
Since then, this Pork Tenderloin with Creamy Mustard Sauce Recipe has become a staple in my kitchen. It’s perfect for entertaining, date nights, or a weeknight when you want to feel a little fancy without the fuss.
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Pork Tenderloin with Creamy Mustard Sauce Recipe (2025)
Ingredients: What You’ll Need
Here’s everything you need to make this Pork Tenderloin with Creamy Mustard Sauce Recipe.
For the pork:
- 1–1.5 lb pork tenderloin, trimmed of silver skin
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the creamy mustard sauce:
- 2 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard (optional, for texture)
- 1 teaspoon fresh thyme leaves (or ½ tsp dried thyme)
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce (optional)
- Salt and pepper, to taste
📝 Optional garnish: Fresh parsley or thyme sprigs
How to Prepare Pork Tenderloin with Creamy Mustard Sauce Recipe
This Pork Tenderloin with Creamy Mustard Sauce Recipe is all about layering flavor. You’ll sear, roast, deglaze, and reduce—all in the same pan.
Step 1: Preheat and prep
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels and season all over with salt, pepper, garlic powder, and paprika.
Step 2: Sear the pork
- Heat olive oil and butter in an oven-safe skillet (like cast iron) over medium-high heat.
- Sear the pork on all sides until golden brown—about 2–3 minutes per side.
- Transfer the skillet to the oven and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
Step 3: Rest the pork
- Remove the pork from the oven and transfer to a plate.
- Tent with foil and let it rest for 5–10 minutes to keep the juices in.
Step 4: Make the mustard sauce
- Return the skillet to the stovetop over medium heat.
- Add minced garlic and sauté for 30 seconds.
- Deglaze the pan with white wine, scraping up any browned bits.
- Stir in Dijon mustard, whole grain mustard, thyme, and Worcestershire sauce.
- Let it simmer for 2–3 minutes, then lower heat and whisk in the heavy cream.
- Cook another 3–4 minutes, until the sauce is slightly thickened.
- Season with salt and pepper to taste.
Step 5: Slice and serve
- Slice the rested pork into ½-inch medallions.
- Spoon the creamy mustard sauce over the top.
- Garnish with fresh herbs and serve hot.
How to Serve Pork Tenderloin with Creamy Mustard Sauce Recipe
This dish is luxurious enough for a dinner party but easy enough for a Tuesday night. Here are some delicious ways to serve it:
1. With Sides:
- Creamy mashed potatoes – Soak up all that sauce!
- Garlic herb rice or wild rice pilaf
- Roasted or steamed vegetables (asparagus, green beans, Brussels sprouts)
2. With Bread:
- Crusty French baguette or sourdough slices for dipping into the sauce
3. With a Salad:
- A crisp arugula salad with lemon vinaigrette balances the richness perfectly
Tips
Trim the silver skin – It’s tough and doesn’t break down during cooking.
Use a meat thermometer – The sweet spot for juicy pork is 145°F internal temp.
Deglaze well – Scrape up all the brown bits from the pan when adding wine—they’re flavor gold.
Don’t boil the cream – Simmer gently to avoid curdling.
Use wine you’d drink – Not cooking wine. A dry white like Sauvignon Blanc or Pinot Grigio works well.
Variations
Make it your own with a few simple swaps or additions.
1. Cheesy Upgrade:
- Stir in grated Parmesan or gruyère at the end for a cheesy mustard sauce.
2. Garlic Lover’s Version:
- Add roasted garlic to the sauce instead of sautéed for a sweeter, deeper flavor.
3. Protein Swap:
- Works well with chicken breast, pork chops, or boneless skinless thighs.
4. Spicy Twist:
- Add a pinch of red pepper flakes or a dash of hot Dijon for a kick.
5. Tangy Finish:
- Add a squeeze of lemon juice at the end for brightness.
FAQs
Q1. Can I make this Pork Tenderloin with Creamy Mustard Sauce Recipe ahead of time?
Yes! You can cook the pork and refrigerate it sliced. Reheat gently in a covered pan with a bit of sauce to keep it moist.
Q2. Can I use chicken instead of pork?
Absolutely. This sauce pairs beautifully with chicken breasts or thighs. Just adjust cooking time accordingly.
Q3. What if I don’t have Dijon mustard?
You can use yellow mustard, but the flavor will be sharper and more acidic. Dijon or whole grain mustard are ideal for cream sauces.
Q4. Is there a non-dairy version of the sauce?
Yes. Swap heavy cream for unsweetened coconut cream or cashew cream, and use plant-based butter or olive oil.
Q5. What’s the difference between pork tenderloin and pork loin?
- Tenderloin is thinner, more tender, and cooks quickly.
- Pork loin is larger and denser—don’t substitute unless you adjust cooking time.
Q6. Can I freeze leftovers?
Yes. Freeze sliced pork in sauce for up to 2 months in an airtight container. Thaw and reheat gently on the stovetop.
Final Thoughts
This Pork Tenderloin with Creamy Mustard Sauce Recipe strikes that perfect balance between comfort food and restaurant-worthy entrée. It’s tender, flavorful, rich but not heavy—and it makes your kitchen smell amazing.
Whether you’re looking to impress dinner guests or just treat yourself to something a little elevated on a weeknight, this Pork Tenderloin with Creamy Mustard Sauce Recipe has you covered. It’s easy to make, elegant to serve, and versatile enough to become a regular in your rotation.
And the best part? It all comes together in under an hour, with just one pan and ingredients you likely already have.
So next time you’re wondering what to do with that pork tenderloin in the fridge, you know exactly what to make.