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Sliced pork tenderloin with mustard sauce and fresh tarragon.

Pork Tenderloin With Mustard Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Vanessa Gilic
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Cast Iron Skillet
  • Cuisine: American, French


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.



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


  1. 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.
  2. Season: Season the pork tenderloin all over with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Slice and serve: Slice up the pork tenderloin and serve with the creamy mustard sauce drizzled over top.


  • 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.