Summary:
This is a quick one-pan recipe for making delicious roasted pork tenderloin with a savory mustard sauce. The tenderloin is pan seared until crisp and brown, then perfectly cooked in the oven, resulting in ultra tender and juicy meat.
INGREDIENTS
- 1 pork tenderloin (Note 1)
- 1 tablespoon olive oil
Creamy Mustard Sauce:
- 1/2 cup heavy whipping cream (Note 2)
- 1/4 cup finely grated parmesan cheese (Note 3)
- 2 tablespoons salted butter
- 1 tablespoon
dijon mustard (Note 4)
INSTRUCTIONS
- Prepare: Preheat oven to 375 F. Pat pork tenderloin dry with paper towels. If unseasoned, season all sides with salt and pepper.
- Sear & Roast: Heat oven-safe pan over medium-high heat. Coat bottom of pan with olive oil. Add pork and cook until browned on one side, about 4 minutes. Flip pork in pan, and transfer to oven. Bake at 375 F until pork is browned and cooked through, about 25 minutes (thermometer inserted in center should read at least 145 F; Note 5). Transfer pork to plate to rest; do not slice yet.
- Make Sauce: Add all sauce ingredients to now-empty pan over medium heat. Use sturdy wooden utensil to loosen any browned bits stuck to pan. Stir until cheese and butter are melted. Let sauce simmer until thickened, about 5 minutes.
- Serve: Slice pork into thin slices and drizzle sauce on top. Serve (Note 6).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving: |
| Calories 800 (61% from fat) | |
| Total Fat 54g | 83% |
| Saturated Fat 31g | 155% |
| Cholesterol 315mg | 105% |
| Sodium 1060mg | 44% |
| Net Carb 2.5g | |
| Total Carb 2.5g | 1% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 64g |
PHOTOS
AMAZING!!! I tend to stay away from pork loin because I’ve had it as a guest at people’s homes and it has been dry and flavorless. But this was a winner!!! I made a rub with olive oil, garlic, rosemary, thyme, Emeril essence, salt & pepper. Rubbed and left to marinate for the day. Flavors were amazing. I cooked the pork for about 20-25 minutes. Kept checking it and it was perfect. Definitely let it rest for a few minutes before slicing. The sauce was so easy and really decadent and delicious. I s**k at making sauces but this one came out great. And it was easy to add in a bit more of this or that to get it to the right flavor and consistency. I recommend using Grey Poupon. This was a “company-worthy” dish! Served with scalloped “potatoes” (subbed cachote on Keto) and a green salad. Living in Costa Rica, it’s hard to find certain ingredients, but pork is readily available and affordable, and I had everything to make the sauce already in the house. Thanks for a great recipe!!!
Made this for dinner tonight in my cast iron skillet. It was so quick and easy to make. My daughter and son-in-law raved about it and gave it 5 stars. I’m following keto and they do not so when I can make a 5 Star dinner that all three of us love, I’m thrilled! It was so tender and the sauce was the perfect compliment. I served it with fresh asparagus and a tossed salad. It was my first time cooking a pork tenderloin and I will be making this a weekly dish.
Can’t wait to make this recipe again! Came out perfect except I overcooked they meat slightly from not preheating the oven before I sautéed it. Whoops! But still juicy as ever and paired perfectly with brussel sprouts. I cooked it in my cast iron skillet and let the Brussels sauté while the pork was in the oven.
Making this again tonight. We love it. This is by far the best pork tenderloin recipe I’ve ever tried. And for such a fine cut of meat, it’s incredibly inexpensive.
I made this Monday evening and it was quick and delicious. I put the sauce on the individual servings which made the leftover pork tenderloin perfect for pork tacos the following night. Amazingly easy, juicy and really tasty.
Was one of the best and easiest dinners I’ve ever prepared. Even the picky eaters raved!
This was delish! I had to cook the pork longer and had to crank up the heat a beat. But the sauce was simple and wonderful! I had to use half and half because I didn’t have cream and it was perfect, just cooked a bit longer to thicken. This one is a keeper for us!
Omg this is amazing! So easy in the cast iron skillet. My go to now for when I want a quick easy meal and an easy clean up. The flavor is so delicious I’m considering doubling the sauce. I’m keto and the rest of the family isn’t so I have mine with greens and put theirs over a bed of rice which goes great with the sauce and pork. Thank you so much for the recipe. Even my family members who “don’t like Dijon” are still licking clean their plates.
Super easy and very delicious. I’m saving this one! Thanks
Just made this, and it tasted great! The sauce was awesome. The sauce would go well with zucchini noodles! Thank you!
Absolutely delicious and incredibly easy! Makes for an elegant serve! Doing this for company on Valentines Day❤️
This was amazing.
My wife LOVED this. The sauce was very creamy, and the slight mustard flavor added to the taste, but did not overpower it. I did add a dash of salt, but very little. Excellent dish! You just got bookmarked!
It was absolutely delicious and we will make it again! It was the highlight of our New Years Eve celebration!
Thanks for this recipe! The tenderloin was juicy and tender and the sauce was a savory, slightly tangy delight! Delicate and tastes like a more complex french sauce. My husband, who isn’t a huge mustard fan, cut his pork up (so it could better “cradle the sauce”) and went back for more sauce! I doubled the sauce for two small tenderloins. Next time I’ll quadruple it.
This was out of this world!!! It was so delicious and moist. And the sauce was superb. I used campfire seasoning on my pork tenderloin.
This is 5 star restaurant worthy! I parboiled Dutch potatoes for 5 minutes, seasoned with s&p, then tossed in pan to coat in the oil before putting it in the oven with the tenderloin. Used a meat thermometer to reach 145 (cooks quicker than the 25 min stated).
(Keep a towel or heat pad ready to cover handle when you take it out of the oven!)
While tenderloin rested on a cutting board, I kept the potatoes in the pan while making the sauce. Went heavy on the parmesan and it came out perfect. I want this sauce on everything, it’s so good!!
How would ypu store this? Can it be eaten the day after? (Both sauce and meat)
I would store this in a covered container in the refrigerator for up to 2 days. Gently reheat on a pan on the stovetop until the meat and sauce are warmed through.
Every recipe of yours is so. dang. good. This was delicious and SUPER easy. I made it in my big Al-Clad skillet. I used my whole parm wedge but used a microplane grater and it melted in the sauce like liquid! Thank you for this and will definitely add this to the rotation.
P.S. One thing I REALLY love about Savory Tooth recipes is that you are a realist about serving size. I get so turned off by keto recipes that serve “12” and it’s a half a cup of casserole. This recipe served more than two of us so we get to say we had even less calories than suggested! Haha! Thank you!
Absolutely delicious sauce accompanies this pork tenderloin. I will be making it again.
Is the parmesan cheese the dry type sold in a green container?
This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
can you make this sauce the day before and heat it up when ready to serve the pork tenderloin?
Yes, that should be fine. Heat it up, give it a good stir, and adjust any ingredients to taste.
Hi I’m going to try this recipe tonight would it be OK to cook it in a cast iron pan or will that cook it too fast
Hi Brenda! A cast iron pan should be fine.
Hello. I will be making this recipe tomorrow with 2 pork tenderloins weighing at 2.41 lbs. I need to know how to make more sauce. There will be 4 people eating and they are huge eaters, and I know they will want more sauce. Thank you so much.
For more sauce, double or triple the sauce’s ingredients, and follow the same instructions on how to prepare it.
Recipe was fabulous.
I’m attempting to figure out the amount of ounces per serving and the macro count for the serving.
Thanks
This recipe yields 2 servings, and the nutrition information per serving is provided at the bottom of the recipe box. If your tenderloin is about 1 lb, then each serving would have 8 ounces of meat.