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Pork Tenderloin with Mustard Cream Sauce Recipe

French · Main course · 30 min total

This elegant yet easy dish features seared pork tenderloin in a rich, tangy mustard cream sauce. Perfect for a quick weeknight dinner or a special occasion.

Ingredients

• 1 (1 lb) pork tenderloin, trimmed
• Salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 shallot, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions

1. Pat the pork tenderloin dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes per side until golden brown. Transfer to a plate.
3. Reduce heat to medium. Add butter and shallot; cook until softened, about 1 minute.
4. Pour in white wine, scraping up any browned bits. Simmer until reduced by half, about 2 minutes.
5. Stir in heavy cream, Dijon mustard, whole-grain mustard, and thyme. Bring to a gentle simmer.
6. Return the pork to the skillet, along with any juices. Cook, turning occasionally, until the pork reaches 145°F (63°C) internal temperature, about 8-10 minutes.
7. Remove pork and let rest for 5 minutes before slicing. Serve with the sauce spooned over the top.

Tips

• Slice the pork against the grain for maximum tenderness.
• Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.
• Pair with roasted potatoes or a simple green salad.

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