Roast Pork Tenderloin with Dijon Mustard Sauce
Savory pork tenderloin with a delicious Dijon mustard cream sauce. A crowd pleaser in just 30 minutes. Serve with green beans, potatoes, and a salad for a weekend or holiday winner of a dinner.
Servings: 4
Calories: 467kcal
Equipment
- 12" stainless steel or cast iron fry pan large enough to get the pork in to
- Rimmed baking sheet ¼ sheet or ½ sheet size.
Ingredients
Pork Tenderloin
- 1 ¼-1 ½ pounds pork tenderloin
- 1 ½ tablespoons olive oil or avocado oil divided use
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
Dijon mustard Sauce
- 2 tablespoons unsalted butter
- ¼ cup finely chopped shallot 1 medium shallot
- ⅓ cup dry white wine swap low sodium chicken broth
- 4 ounces heavy cream or heavy whipping cream ½ cup
- 1 tablespoon creamy Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 2 teaspoons fresh chopped thyme leaves swap ¾ teaspoon dried thyme
Instructions
Season the pork
- Pre-heat the oven to 375°F. Line a sheet pan with a piece of baking parchment and ready near the stove. Trim the pork tenderloin of any silver skin if needed, and any extra fat. It's usually pretty lean. Rub the tenderloin with a little oil (2 teaspoons) and sprinkle with salt and pepper on all sides.
Sear and roast the pork
- Heat the pan over medium heat, when hot, add the rest of the oil and place the tenderloin into the pan. It should sizzle when it hits the pan. Allow the pork to sear on all sides, occasionally rolling it over with tongs or forks so all side become golden brown, about 10 minutes. Place the seared pork tenderloin on the baking sheet and brush lightly with a little extra olive oil. DO NOT WASH THE PAN.Roast pork for approximately 10 minutes or until the pork reads 140°F - 145°F with an instant read thermometer. While the pork is roasting, make the sauce.
- Remove pork from the oven and allow to rest covered with foil until the sauce is ready. When the mustard sauce is ready, slice the pork tenderloin, either on the diagonal or straight across, place on a platter and serve with the sauce.
Make the Dijon mustard sauce
- With the pan still warm over medium low heat, melt the butter, then add the shallots. Stir and scrape the bottom of the pan to get the tasty bits off the bottom.
- When the shallots are golden, add the wine and continue stirring. When the wine has cooked down, add the cream and the mustards whisked together until smooth, then add to the pan. Add the thyme. Stir until the sauce thickens, just a few minutes. Serve a little over the pork slices and the rest on the side for extras.
Notes
Right size pan: Be sure your pan can accommodate the length of the pork tenderloin. A frying pan with wider flared sides work well as the ends might have to start up the sides a bit.
Timing: Cooking time will depend on your oven and whether you use convection mode or not. I use convection roast mode and it takes 10 minutes for perfect pork tenderloin. Standard conventional baking mode will take a little longer.
Testing for doneness: It's good to test the meat near the end of roasting to be sure it is done, but remember that each time you open the oven you lose heat and extend roasting time by another 1-2 minutes.
Nutrition
Calories: 467kcal | Carbohydrates: 5g | Protein: 43g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 176mg | Sodium: 488mg | Potassium: 893mg | Fiber: 1g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg