Pork Tenderloin with Creamy Mustard Pan Sauce

Name: Pork Tenderloin with Creamy Mustard Pan Sauce
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Yield: 5
Ingredients: 2 pork tenderloins; 2 tbsp oil; 1 tsp salt; 1 tsp black pepper; 1/2 cup cream; 1 tbsp Dijon mustard; 1 tbsp whole grain mustard; 2 tsp tarragon; 2 tsp parsley; 1-2 tbsp water

Servings5 Portions

Prep Time8 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

pork tenderloins
2
oil
2 tbsp
salt
1 tsp
black pepper
1 tsp
cream
0.5 cup
Dijon mustard
1 tbsp
whole grain mustard
1 tbsp
tarragon
2 tsp
parsley
2 tsp
water
1 tbsp

Step-by-Step Instructions

Preheat the oven to 200C/390F, or 180C fan. Set a wire rack over a tray or plate so the pork can rest after cooking.

Pat the pork tenderloins dry, then season them evenly on all sides with the salt and black pepper.

Heat the oil in a large oven-safe skillet over medium-high heat. Add the pork and sear for about 5 minutes, turning to brown all sides evenly.

Transfer the skillet to the oven and roast for 12 to 15 minutes, or until the thickest part reaches 65C/149F for juicy pork with a faint blush in the center. For fully cooked pork with no pink, cook to 68C/155F.

Move the pork to the prepared rack and let it rest for 5 minutes before slicing. Resting helps keep the meat tender and juicy.

Place the same skillet over medium heat. Add the cream, Dijon mustard, and whole grain mustard, stirring well and scraping up the browned bits from the bottom of the pan.