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Pork Tenderloin with Creamy Mustard Sauce

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!

• Oven
• Skillet

• 2  pork tenderloins , 500g / 1lb each  (Tenderloin is not the same as pork loin. Tenderloin is tail-shaped: long, thin with a tapering end. The loin is much larger and thicker, often with a fat cap and skin. )
• 1 tsp  salt
• 1 tsp  pepper
• 2 tbsp oil (vegetable, canola, or olive oil)
• 1/2 cup cream , heavy / thickened  (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.)
• 1 tbsp Dijon 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.)
• 1 tbsp whole grain mustard
• 2 tsp tarragon , finely chopped (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 parsley1/2 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.)

• 2 tsp parsley , finely chopped 
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 – 2 tbsp water , as needed

1. Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).

2. Season pork: Sprinkle the tenderloins all over with salt and pepper.

3. 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).

4. Bake: 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.)

5. Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.

6. 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!

7. Serve: Slice into 2 – 2.5cm (0.8 – 2") slices. Serve with Creamy Mustard Sauce!

Recipe Notes:

1. Tenderloin is not the same as pork loin. Tenderloin is tail-shaped: long, thin with a tapering end. The loin is much larger and thicker, often with a fat cap and skin. 
   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.
2. Pork tenderloin cook times – An 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 of 68°C (155°F).

Main Course

Western

Creamy, Dijon, Mustard, Pork t, tarragon, Tenderloin