Roasted Pork Tenderloin with Creamy Mustard Sauce
DESCRIPTION
INGREDIENTS
- 1 pork tenderloin (1 to 1.5 pounds)
- 1 tablespoon olive oil
For the sauce:
- 1/2 cup heavy whipping cream
- 1/4 cup finely grated parmesan cheese
- 2 tablespoons salted butter
- 1 tablespoon dijon mustard
INSTRUCTIONS
- Preheat the oven to 375 F.
- Pat the pork tenderloin dry with paper towels. If unseasoned, season all sides with salt and pepper.
- Heat an oven-safe pan over medium-high heat. Coat the bottom of the pan with olive oil. Add pork and cook until browned on one side, about 4 minutes.
- Flip the pork in the pan. Bake at 375 F until the pork is browned and cooked through, about 25 minutes (thermometer inserted in the center should read at least 145 F).
- Transfer the pork to a plate and let it rest while you work on the next step. Do not slice yet.
- Add all sauce ingredients to the pan over medium heat. Scrape off any bits that have stuck to the pan. Stir until the cheese and butter are melted. Let the sauce simmer until it reaches a thick consistency, about 5 minutes.
- Slice the pork into thin slices and drizzle the sauce on top. Optionally serve with a side of greens.
NUTRITION
| Nutrition Facts Per Serving |
| Calories 800 | |
| Total Fat 54g | 83% |
| Saturated Fat 31g | 155% |
| Trans Fat 0g | |
| Cholesterol 315mg | 105% |
| Sodium 1060mg | 44% |
| Potassium 0mg | 0% |
| Total Carb 2.5g | 1% |
| Dietary Fiber 0g | 0% |
| Sugars 0g | |
| Protein 64g |
Switch up your dinner routine and make this delicious roasted pork tenderloin with a savory mustard sauce. The pork is perfectly cooked in the oven, resulting in ultra-tender meat that is incredibly juicy and just melts in your mouth. The tenderloin is also pan seared until very crispy, browned, and flavorful.
It’s easy to make the sauce — all you need is cream, parmesan cheese, butter, and Dijon mustard — which has a distinct mustard taste but isn’t overly strong or overpowering. Pork and mustard sauces go hand-in-hand — they taste terrific together.
Overall, this recipe only takes 35 minutes total (5 minutes to prep and 30 minutes to cook), uses just six ingredients, and requires only a single pan.
Pork tenderloin, sometimes referred to as pork fillet, is a long cut of pork from a muscle along the pig’s central spine. It’s the most tender cut, because pigs use those muscles for posture and not for movement. It’s typically very lean with almost no marbling, and cooks quickly because of its small size — tenderloins are usually no more than 1 1/2 pounds. If you haven’t bought pork tenderloin before, check out this visual guide to pork cuts (pork tenderloin is called “tenderloin roast” in the article).
Supermarkets often sell pork tenderloin with seasonings, spices, and sometimes even marinades. I usually choose tenderloins with fewer additives whenever possible, so take a look at the ingredients before purchasing. If your pork tenderloin does not come with any seasonings, I suggest rubbing with salt and pepper (or any meat seasoning of your choice) before pan searing the tenderloin. Note that my nutrition calculation in the recipe box assumes that your pork tenderloin is seasoned; otherwise, the net carbohydrate count will be nearly zero for this recipe.
I recommend using an instant-read thermometer to determine when to take the pork out of the oven, as oven times can vary greatly. Alternatively, you can use this as a rough guide:
- ≤ 1 pound pork tenderloin — 375 F for 20 minutes
- 1 1/4 pound pork tenderloin — 375 F for 25 minutes
- 1 1/2 pound pork tenderloin — 375 F for 30 minutes
These times assume that the pork tenderloin is both (a) pan seared before baking and (b) allowed to rest after baking and before slicing. See recipe below for full details.
This pork tenderloin dinner can be served with a variety of side dishes like mashed cauliflower, artichokes, or creamed spinach.
Have you tried making this with half and half instead of cream?
I haven’t tried making this with half and half. I think it’ll work out fine for this recipe, if you don’t mind a sauce that’s less thick. Another option is to stick with heavy whipping cream, but use a smaller amount.
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.
This was amazing.
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.
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!
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.
It was absolutely delicious and we will make it again! It was the highlight of our New Years Eve celebration!
I’m so happy to hear that. Thanks for reporting back 🙂
My daughter made this recipe. We all loved it. I ate it for about 4 meals because it was so good. I am planning on making it myself this week.
Judging by the comments it came out pretty well. I thought that the sauce idea was excellent. Well worth making again.
Glad to hear it came out well, Peter. Hope you get a chance to make it again.
I made this recipe tonight with roasted butternut squash with fresh thyme and sliced Vidalia onion and sautéed apples and my guest loved it!!
That sounds like a delicious dinner, Ellen 🙂
I use this receipe all the time & have past it on…delicious.
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.
Hi Julia,
Made this for supper tonight and it was delicious……will be make ng it again for sure, the sauce was tasty.
Thanks,
Louise
Tried this recipe tonight, it was amazing. Tasted really good and so easy to do
Thanks for the feedback Gill, glad you liked it!