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Home Quick and Easy

Pork Tenderloin with Creamy Mustard Sauce

By:Nagi
Published:5 May '21Updated:6 May '21
212 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Pork Tenderloin with Creamy Mustard Sauce

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.

Spooning Creamy Mustard Sauce over Pork Tenderloin
  • Close up of Creamy Mustard Sauce for pork tenderloin

Ingredients in Pork Tenderloin with Creamy Mustard Sauce

So with that, hopefully I’ve convinced you that this really is all you need:

Ingredients in Pork Tenderloin with Creamy Mustard Sauce
  • 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!

How to make Pork Tenderloin with Creamy Mustard Sauce
  1. Season the pork all over with salt and pepper;

  2. 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;

  3. 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;

  4. Rest – Rest the pork for 5 minutes before slicing and serving along with the sauce;

  5. 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

  6. 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.

Creamy Mustard Sauce for pork tenderloin in a pan

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:

  1. 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;

  2. 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. 😩

Close up of slices of Pork Tenderloin with Creamy Mustard Sauce

Pork Tenderloin with Creamy Mustard Sauce on a plate with a side of creamy mashed potato

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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Close up of Pork Tenderloin with Creamy Mustard Sauce

Pork Tenderloin with Creamy Mustard Sauce

Author: Nagi
Prep: 8 minutes mins
Cook: 20 minutes mins
Resting time: 5 minutes mins
Total: 33 minutes mins
Main
Western
5 from 87 votes
Servings5
Tap or hover to scale
Print
Recipe video above. This is one of those recipe gems that proves just few ingredients and minimal effort can still deliver a knock-out dish!
It's easy enough for a weeknight meal, but can step up as a dish elegant enough for company. A pinch of fresh tarragon adds a lovely sweet aniseed flavour, while mustard brings the oomph and thickens the sauce.
Note: The cook time is affected by the size of the pork fillet so a meat thermometer is highly recommended to ensure the pork is cooked perfectly.

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. Pork tenderloin (aka pork fillet) preparation – If you see a thin transparent membrane on the meat (known as silver skin), it is best to trim that off before cooking. Some butchers already trim it off. If you forget to, it’s not a big deal however. Trimming excess fat is optional.
Note: Tenderloin is not the same as pork loin. Tenderloin is tail-shaped: long, thin with a tapering end. Loin is much large and thicker, often with a fat cap and skin. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
2. Cream – If you must go low-fat, I won’t stop you! But the mouthfeel obviously won’t be the same, and the sauce will be a touch thinner. 🙂
3. Mustard – Dijon mustard is for thickening and flavour. Seeded mustard is for little pops of mustard taste and for the lovely dotted look in the sauce. Definitely do not skip the Dijon but if you don’t have seeded mustard, that’s ok. Just add another 1/2 tbsp of Dijon.
4. Herbs – A hint of tarragon adds a gentle, sweet and fresh aniseed flavour to this sauce that is just delicious so I really recommend using it if you can. Parsley can be skipped on the other hand without compromising the flavour of the sauce.
If you don’t have tarragon, try one of these combinations of fresh herbs:
  • 1/2 tsp thyme + 1½  tsp parsley
  • All parsley
  • 1/2 tsp chives + 1½ tsp parsley
Dried herbs won’t have quite the same effect, but if I was to use a dried herb I would opt for 1/4 tsp dried thyme.
5. Pork tenderloin cook times – And instant-read thermometer is highly recommended to target perfect internal temperatures. Tenderloin is a lean cut of meat prone to overcooking quickly. 
These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness):
Pork tenderloin weight:
  • 300g (10oz): 9 minutes
  • 400g (14oz): 10 – 11 minutes
  • 500g (1lb): 13 – 15 minutes
If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F).
6. Nutrition per serving, including sauce, assuming 5 servings.

Nutrition Information:

Calories: 357cal (18%)Carbohydrates: 2g (1%)Protein: 38g (76%)Fat: 21g (32%)Saturated Fat: 8g (50%)Trans Fat: 1gCholesterol: 151mg (50%)Sodium: 870mg (38%)Potassium: 772mg (22%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 398IU (8%)Vitamin C: 1mg (1%)Calcium: 42mg (4%)Iron: 2mg (11%)
Keywords: Baked pork tenderloin, pork fillet, Pork Tenderloin
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!)

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Hi, I'm Nagi!

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212 Comments

  1. Diana says

    November 14, 2023 at 9:39 am

    If I don’t have a skillet that is oven-safe, can I transfer the seared meat to a regular baking pan?

    Reply
    • Lynn Lozer says

      November 29, 2023 at 2:18 pm

      Yes, of course you can

      Reply
  2. Kirsten says

    September 15, 2023 at 2:08 am

    5 stars
    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

    Reply
  3. Romy And Fam says

    August 30, 2023 at 7:35 pm

    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!!!

    Reply
  4. Michelle says

    July 18, 2023 at 9:43 pm

    5 stars
    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!

    Reply
  5. Kerryn Molloy says

    July 4, 2023 at 6:41 pm

    5 stars
    Such an amazingly beautiful simple dish with a fantastic flavour punch!

    Reply
  6. Kate says

    June 21, 2023 at 9:44 pm

    5 stars
    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.

    Reply
  7. Sheila says

    June 20, 2023 at 12:58 am

    It’s so good, I made it three times now

    Reply
  8. Willie says

    June 12, 2023 at 12:39 am

    I dont have a meat thermometer..so how long after searing the pork tenderloin should I cook the pork tenderloin…(2 tenderloins)..

    Reply
  9. Lauren says

    June 9, 2023 at 9:58 am

    5 stars
    Easy and delicious!

    Reply
  10. Hollis Ramsey says

    June 8, 2023 at 8:01 am

    5 stars
    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.

    Reply
  11. Mama Birdie says

    May 22, 2023 at 5:39 am

    Sorry, my answer was for Ty about 1 tenderloin, I’d half the sauce but with 2 the amount as written is perfect.

    Reply
  12. Mama Birdie says

    May 22, 2023 at 5:33 am

    5 stars
    Excellent! Only had a 2.6lb pork loin not a tenderloin. Ran with it. Told my hubby he should’ve sliced it lengthwise to simulate 2 tenderloins instead of left to right but it didn’t matter. Also used 1/4 tsp dried tarragon crushed with a mortar and pestle to bring out aroma. After searing, Cooked at 400F tending to all 4 sides I flipped it every 15 minutes and 10 minutes for the 4th side. Internal temp was 170F. No pink inside, moist and flavorful. 3 slices per person as large as the picture = 5 servings. Turned out perfect! So happy the modifications worked on a loin! Awesome sauce!

    Reply
  13. Ty says

    May 20, 2023 at 12:30 am

    Would this work with 1 tenderloin? I’m all for sauce but would I also need to cut the sauce in half? Thanks!

    Reply
    • Kerryn Molloy says

      July 4, 2023 at 6:43 pm

      Hey Ty cooked it tonight with one tenderloin but didn’t halve the sauce. It’s amazing!

      Reply
    • Mama Birdie says

      May 22, 2023 at 5:36 am

      As written it makes about 1 cup of sauce. I would cut the sauce recipe in half. Otherwise, sauce loving people may want to pour it over mash and sop up with bread.

      Reply
  14. Mandy says

    April 21, 2023 at 2:41 am

    I’d like to try this but wanted the sauce to be optional for some pickier eaters in my group. Any thoughts on a good marinade that would be good with or without the sauce? Thanks!

    Reply
  15. Rebecca S. says

    April 4, 2023 at 11:06 am

    5 stars
    My husband, 12 year old, and I all loved this recipe. The sauce was delicious and would work well with a good steak too. We will definitely make this again.

    Reply
  16. Christine says

    April 1, 2023 at 8:04 pm

    5 stars
    This is really delicious, although I did make some changes. I sliced and browned the pork and placed it in a casserole dish. I then added some sliced mushrooms, spring onions and garlic to the pan. I made the sauce minus the herbs and added half a cup of water and a small teaspoon of vegeta and poured it over the mushrooms and thickened it with cornflour. Poured it over the pork and placed it in the oven for 20 mins. Sooo yum!

    Reply
  17. Rebecca says

    April 1, 2023 at 5:24 pm

    5 stars
    We LOVE this sauce. I absolutely killed steaks tonight and whipped this up as a buffer to a poorly cooked steak. Absolutely delicious. On a roast potato too. So good.

    Reply
  18. Trudy says

    March 26, 2023 at 9:53 pm

    First time I have made this dish. The sauce was so easy to make and delicious. My Nagi folder of favourite dishes is getting bigger and bigger.

    Reply
  19. Hanna says

    March 17, 2023 at 10:04 pm

    I’ve made a similar recipe using chicken breasts but did it with the pork and hands down it was waaay better. Much more tender than chicken breast. Will be making this recipe instead of my old one!

    Reply
  20. Jackie Cato says

    February 22, 2023 at 9:55 pm

    5 stars
    BEAUTIFUL!!!

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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