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.

Pork Tenderloin With Mustard Sauce

Description

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.

Ingredients

Scale

For the pork tenderloin:

2 pork tenderloins (1 pound/500g each)
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons avocado oil

For the mustard sauce:

1 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon finely chopped fresh herbs (see notes)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat the oven to 400F (200C). Prepare the pork tenderloin by removing any silver skin and visible fat. Pat dry with a paper towel.
Season: Season the pork tenderloin all over with salt and pepper.
Sear: Heat the avocado oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides, about 2 minutes per side.
Roast: Transfer the cast iron skillet to the oven and roast the pork tenderloin until the thickest part reaches an internal temperature of 145F (63C). This can take about 10-20 minutes (see notes). Transfer the pork tenderloin to a cutting board to rest while you make the sauce.
Make 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. (Tip: pour in any resting juices from the pork for added flavor). Reduce heat to low, stir through the fresh herbs and season to taste with salt and pepper. The sauce will continue to thicken as it cools down. Whisk in a bit of water if the sauce seems too thick.
Slice and serve: Slice up the pork tenderloin and serve with the creamy mustard sauce drizzled over top.

Notes

Fresh herb options in sauce: I like to use tarragon in this sauce to add that “French” flavor. Other herbs that work well are thyme, combination of thyme and parsley or a combination of chives and parsley.
Roasting Time: Use a thermometer! This 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 that alerts me when the meat has reached the set temperature. It’s impossible to provide you with an accurate 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. Simply pull it out of the oven once it reaches an internal temperature of 145F – juicy, tender and delicious every time!
Why use a cast iron skillet? Cooking pork tenderloin in a cast iron skillet is my favorite way to achieve that golden crust and juicy center. It also allows you to sear the pork, finish roasting in the oven and make the mustard sauce all in one pan! I like to use a 12 inch cast iron skillet to easily fit both pork tenderloins.