Pork Tenderloin With Mustard Sauce

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This dish features perfectly cooked pork tenderloin with a creamy mustard sauce that is absolutely amazing! It’s the kind of recipe that’s simple enough to whip up for a weeknight dinner but also fancy enough to wow your guests or celebrate a special occasion.

Sliced pork tenderloin with mustard sauce and a sprig of fresh tarragon.

3 Reasons To Love This Recipe
Ingredient Notes
Equipment You’ll Need
How To Make Pork Tenderloin With Mustard Sauce
Use A Thermometer!
Tips For Perfect Pork Tenderloin Every Time
Storage
FAQ
More Pork Recipes
Pork Tenderloin With Mustard Sauce Recipe

3 Reasons To Love This Recipe

Easy to make: It may taste fancy but this pork tenderloin recipe is super easy to make. The best of both worlds!
Just one pan: Both the pork tenderloin and the creamy dijon mustard sauce are made in the same cast iron skillet. You know what that means…less dishes!
A recipe that’s got your back for any occasion: It’s easy enough for a casual weeknight dinner but also elegant enough for entertaining. Plus, it’s perfect for special occasions like Easter or Christmas feasts. Definitely a super versatile recipe to have up your sleeve!

Ingredient Notes

You will need the following ingredients to make this pork tenderloin with mustard sauce recipe:

Labelled photo of ingredients needed to make pork tenderloin with mustard sauce.

Pork Tenderloin: This recipe calls for two of them (about 1 pound/500g each). Make sure to buy pork tenderloin, NOT pork loin. A pork loin is a completely different cut of meat that is larger, not as tender and would take much longer to cook through.
Salt & Pepper: The pork tenderloin simply gets seasoned with salt (I like to use sea salt) and freshly ground black pepper. It doesn’t need much else because we are also making a delicious mustard sauce to go with it.
Oil: Use a high-heat cooking oil to sear the pork tenderloin. I like to use avocado oil since it’s a healthy oil with a neutral taste and high smoke point.
Mustard Cream Sauce: We are taking this Creamy Dijon Sauce and turning it into a delicious pan sauce for this recipe. You will need heavy cream, Dijon mustard, whole grain mustard, salt, pepper and some finely chopped fresh herbs. I like to use tarragon to give the sauce that “French” flavor. Thyme, a combination of thyme/parsley or a combination of chives/parsley are also good options.

Detailed ingredient list and directions located in the recipe card below.

Equipment You’ll Need

Here are two kitchen tools you’ll need:

Cast Iron Skillet: A hot cast iron skillet is ideal for searing the pork tenderloin and then transferring to the oven. This is the cast iron skillet that I use.
Digital Thermometer: A must have for perfectly cooked pork tenderloin! You can either check with an instant read thermometer (the Thermapen is my fave). Or insert a probe alarm thermometer to leave in the pork as it cooks that will sound an alarm once the set internal temperature is reached (I use a ChefAlarm).

How To Make Pork Tenderloin With Mustard Sauce

Let’s get started! This is such an easy, yet elegant pork tenderloin recipe!

STEP 1: Prep the pork tenderloin

Remove any silver skin (thin transparent or white membrane) and visible fat. Sometimes this is already done for you. Pat dry with paper towel.

If the tenderloins are really long, you might also prefer to cut them in half so they are easier to turn in the skillet.

Two trimmed pork tenderloins on a white plastic cutting board with small knife.

STEP 2: Season the pork tenderloin

Season the pork tenderloin all over with salt and freshly ground black pepper.

Two raw pork tenderloins on a white plastic cutting board seasoned with salt and pepper.

STEP 3: Sear in a cast iron skillet

Heat the oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides. This takes about 1 to 2 minutes per side.

Two seared pork tenderloins in a cast iron skillet.

STEP 4: Roast in the oven

Transfer the cast iron skillet to a 400F/200C preheated oven and roast the pork tenderloin until it reaches an internal temperature of 145F (63C). This can take anywhere from about 10-20 minutes. Transfer the pork tenderloin to a cutting board to rest.

Photo collage showing pork tenderloin out of oven getting temperature checked and on a wooden board resting.

My Pro Tip

Use A Thermometer!

It’s impossible to provide an accurate roasting time since there are just too many variables – the thickness of pork tenderloin can vary as well as how long it took to sear and the accuracy of your oven temperature. Using a thermometer is the BEST way to ensure perfectly cooked pork tenderloin. My favorites are the Thermapen for a quick check or the ChefAlarm which is a probe style alarm and alerts me when the meat has reached the set temperature.

STEP 5: Make mustard sauce

Return the same skillet to the stove over medium heat. Add the heavy cream and both mustards. Stir together, scraping any browned bits up from the bottom of the skillet (aka delicious flavor!). Simmer gently for a few minutes until combined and slightly thickened. Reduce heat to low, stir through the fresh herbs and season to taste with salt and pepper.

The sauce will continue to thicken up as it cools down. Whisk in a bit of water if the sauce seems too thick.

Creamy mustard pan sauce in a cast iron skillet with wooden spoon.

Flavor Tip: I like to add the resting juices from the pork tenderloin for extra flavor.

STEP 6: Slice and serve.

Slice up the pork tenderloin and serve with the creamy mustard sauce drizzle over top.

Platter of sliced pork tenderloin drizzled with creamy mustard sauce and garnished with fresh sprigs of thyme and tarragon.

A Few Tips

Tips For Perfect Pork Tenderloin Every Time

Bring to room temp first: Remove the pork tenderloin from the fridge about 20-30 minutes ahead of time to let it come to room temperature before cooking. This will allow it to cook more evenly.
Fold over tapered end: Some pieces of pork tenderloin can have a really tapered end. If yours has one, fold it over so it’s about the same thickness as the rest of the tenderloin.
Sear in hot skillet: Make sure your cast iron skillet is hot before adding the pork tenderloins. This ensures a golden crust to lock in that flavor and juiciness. Additionally, the mustard cream sauce will get extra flavor from the golden bits left in the skillet from browning the pork tenderloin.
Do not overcook: Check the temperature using a meat thermometer and remove the pork tenderloin from the oven once it hits 145F. Overcooked pork tenderloin can be very dry and we don’t want that!
Let it rest: Once cooked, it’s important to let the pork tenderloin rest for 5-10 minutes before slicing. So just let it rest while you make the sauce. If you cut into it right away, the juices will pour out. Resting allows the juices to redistribute which results in a tender and juicy pork tenderloin.

Spoon drizzling dijon cream sauce over slices of pork tenderloin.

Storage

To store: Store in an airtight container in the fridge for 3-4 days.
To freeze: Leftover pork tenderloin can be placed in a freezer bag or freezer-safe container and frozen for up to 3 months. I don’t recommend freezing the sauce.

FAQ

Why use a cast iron skillet?

Cooking pork tenderloin in a cast iron skillet is the best way to achieve that golden crust and juicy center. It allows you to sear the pork really nicely, finish roasting in the oven and make the sauce, all in one pan! I like to use a 12 inch cast iron skillet to easily fit both pork tenderloin.

Why sear the pork tenderloin before roasting?

Two reasons! First of all, searing the pork gives it a golden crust which equals flavor and seals in the juices. As an added bonus, those little bits at the bottom of the pan after searing add major flavor to the creamy mustard sauce! Second of all, the combination of searing and roasting results in perfectly cooked pork tenderloin. If you only cooked it on the stovetop, you would end up with a thicker band of overcooked pork on the outside before the center is cooked though and if you only roasted it in the oven, you would miss out on the flavor from that golden crust and sealed in juiciness you get by pan searing first.

What to serve with it?

I like to serve this with mashed potatoes (like these Creamy Whipped Mashed Potatoes) or rice, a cooked veggie of some sort (e.g. broccoli, asparagus, green beans, mixed roasted veggies) and a delicious salad. These Garlic Butter Green Beans are a great veggie side option too.

Can I use a different cut of pork for this recipe?

Yes, but the roasting time in the oven will change depending on the size of the pork. Roast until it reaches an internal temperature of 145F.

How do I know when the pork tenderloin is perfectly cooked?

Overcooked pork tenderloin can be dry since it is a lean cut of meat. The only way to guarantee perfectly cooked pork is to use a meat thermometer. The pork is ready when it reaches an internal temperature of 145F.

Is pork tenderloin the same thing as pork loin?

No! They are completely different cuts of meat. A pork loin is much larger than a pork tenderloin and therefore would also take longer to cook.

I don’t have a cast iron skillet. What can I use instead?

You could also use a large stainless steel skillet as long as it’s oven safe.

Sliced pork tenderloin covered in mustard cream sauce.

More Pork Recipes

Here are a few more pork recipes to try!