Blog Menu

Pork Tenderloin with Creamy Mustard Sauce

This is one of those recipe gems that proves just few ingredients and minimal effort can still deliver a knock-out dish! 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!

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.


Prep Time

        Prep time: 8 minutes
        Cook time: 20 minutes
        Rest time: 5 minutes
        Yield: Serves 5


    •    1 tsp salt
    •    1 tsp pepper
    •    2 pork tenderloin (approx. 500g / 1lb.)
    •    2 tbsps oil, vegetable, canola or olive oil


For sauce:

        1/2 tsp salt
        1/2 tsp pepper
        1 tbsp Dijon mustard
        1 tbsp whole grain mustard
        1 - 2 tbsps water, as needed
        2 tsps parsley, finely chopped
        2 tsps tarragon, finely chopped
        1/2 cup cream, heavy / thickened


  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!

This great family recipe is thanks to Recipe Tin Eats at


Leave a comment

Please note, comments must be approved before they are published