A succulent pork tenderloin drizzled with a creamy mustard sauce, perfect for a comforting yet sophisticated dinner. The tangy sauce complements the tender meat beautifully, making it a crowd-pleaser!

Author: Palmer’s Direct To You Market
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 4 servings 1x
Category: Main Course
Method: Searing and Roasting
Cuisine: American

Instructions

Preheat oven to 400°F (200°C).
Season the pork tenderloin with salt and pepper.
In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the skillet and let it rest on a cutting board, tented with foil.
In the same skillet, add chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
Stir in the heavy cream, Dijon mustard, whole grain mustard, and honey. Simmer for 3-4 minutes, or until the sauce thickens slightly.
Slice the pork tenderloin and arrange on a serving platter. Drizzle with the mustard sauce and sprinkle with chopped parsley.
Serve immediately and enjoy!

Notes

Pair with roasted vegetables or mashed potatoes for a complete meal.

This dish is also great with a side of steamed green beans or a fresh salad.

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.

Pork Tenderloin with Mustard Sauce