This is one of those dinners that looks and sounds kinda fancy, but in reality, it’s so simple to make. Plus you only need a handful of ingredients! Follow me…
Pork Tenderloin
Pork tenderloin (also sometimes known as ‘pork fillet’) is such an underrated cut of meat. It’s so versatile and takes on so many gorgeous flavours. We’ll get to the mustard cream sauce in just a sec, but first, let’s talk tenderloin.
Tips for Preparing Pork Tenderloin
Room temp – As with most meats, I recommend bringing the pork close to room temp before cooking. This will relax the meat and help it cook through more evenly. Trim – I tend not to trim the fat unless there’s a large amount. Sometimes it’ll have silver skin, which I recommend trimming, but it’s not a deal-breaker if you don’t. Season – Season well them season again! I typically use around 1/2 tsp salt and 1/2 tsp pepper PER tenderloin.
Cooking Pork Tenderloin
When it comes to cooking the pork, I highly recommend frying then finishing it off in the oven. If you just fried the tenderloin it’s going to be tough and chewy by the time the centre cooks, and if you just baked it you miss out on caramelizing the outside. By frying first, you get to colour the meat and also build up a flavour crust in the pan. Finishing in the oven allows you to cook through the centre to perfection, without the pork drying out.
Resting the Pork
Once it’s cooked, it’s important to let it rest to one side. If you slice right away the juices are going to pour out. Resting the meat allows it to retain its juices and stay nice and soft. Process shots: lay pork on chopping board (photo 1), season (photo 2), fry all over (photo 3), bake (photo 4).
Rosemary Mustard Sauce
Whilst the pork rests, you’ve got the perfect opportunity to whip up a sauce in the same pan. As the pork cooks in the pan, it’ll transfer some flavour to the pan, which translates to char and golden bits stuck to the pan. This is free extra flavour, so don’t waste it!
Mustard Cream Sauce Ingredients
Garlic – An extra flavour booster. Rosemary – This pairs amazingly with both mustard and pork. Make sure it’s fresh! Chicken Stock – This is perfect to deglaze the pan. Cream – Must be heavy (US) or double (UK)! Dijon – This not only adds the main punch of flavour, but it’ll also help thicken the sauce.
One thing I also like to add to the sauce is the resting juices from the pork. As the meat rests, you’ll see a small pool of juice form around it. Again, this is free flavour, so don’t waste it! Process shots: fry garlic and rosemary (photo 1), deglaze with stock (photo 2), add cream and dijon (photo 3), add resting juices and simmer to thicken (photo 4).
What is the safe internal temp of pork?
The safe internal temp of pork is now 145F/63C, which will result in the pork having a blush of pink. I highly recommend using a thermometer to cook the pork perfectly.
How strong is the sauce?
The mustard is definitely there, but it should be overpowering, especially not when eaten with the pork. You can increase the amount of dijon slightly if you’d like. I just recommend starting conservatively!
Can I use different herbs?
I love rosemary in this recipe, but thyme and tarragon also work nicely. Do try rosemary first though, then branch out after and experiment if you’d like to.
Serving Pork Tenderloin and Mustard Sauce
After the pork has rested, I recommend slicing it into wedges (I like them around 3/4″ thick). From there, drizzle over the sauce like there’s no tomorrow! I usually serve with Mash and Green Beans, but Roasted Potatoes and your fave veg will work just great. After another pork tenderloin recipe? Check out my Cajun Honey Butter Pork Tenderloin, Boursin Pork Tenderloin and Stuffed Pork Tenderloin! For this sister recipe to this check out my Creamy Mustard Chicken! Alrighty, let’s tuck into the full recipe for this creamy mustard pork tenderloin shall we?!
How to make Creamy Mustard Sauce with Pork Tenderloin (Full Recipe & Video)
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