Pork Tenderloin and Creamy Mustard Sauce
This pork tenderloin is doused in a gorgeous rosemary dijon sauce and couldn't be easier to make!
Servings: 4
Cost: £2.50 / $3
Equipment
- Large Oven-Safe Skillet & Tongs
- Wooden Spoon
- Sharp Knife & Chopping Board
- Meat/Instant Thermometer
Ingredients
- 2x 1lb/500g Pork Tenderloins, brought close to room temp (see notes)
- 3/4 cup / 180ml Heavy/Double Cream, at room temp
- 1/2 cup / 120ml Chicken Stock
- 1.5 tbsp Dijon Mustard (see notes)
- 2 tsp very finely diced Fresh Rosemary
- 2 cloves Garlic, very finely diced
- Olive Oil, as needed (1-2 tbsp)
- Salt & Black Pepper, as needed (approx 1 tsp EACH to season pork)
Instructions
- Preheat oven to 200C/390F. Generously season the pork tenderloins all over with salt & pepper.
- Heat a drizzle of oil in a large oven-safe skillet over high heat. Sear the pork tenderloins until lightly golden all over (around 5mins total).
- Transfer skillet to the oven and roast the pork for 12-14mins, or until the thickest part reaches 145F/63C. This will leave the pork with a blush of pink. Remove tenderloins and place on a large plate to one side to rest. Place skillet back over a medium heat.
- Add garlic and rosemary to the skillet and fry for a minute or so (careful the garlic doesn't burn). Add in the stock and use your wooden spoon to scrape off any flavour in the base of the skillet. Once the stock reduces by around half, pour in cream, then stir in dijon and simmer until the sauce starts to thicken.
- Once the pork has been resting for 5mins, pour in any resting juices into the sauce, then simmer for another minute or so until it re-thickens. Check for seasoning and adjust if needed.
- Slice pork (I like around 3/4" portions) then drizzle over sauce and enjoy!
Video
Notes
a) Pork Tenderloins Preparation - Important to take the pork out of the fridge at least 15mins before needed. This will not only help the meat cook more evenly, but it'll also relax the meat and prevent it from seizing up in the pan. I typically don't trim the fat unless they're very large pieces.
b) Cooking Pork Tenderloins - Safe internal temp of pork is now 145F/63C, which will look a touch pink. If you want it completely without pink, I recommend adding another couple of mins to the cooking time, to reach around 67-68C/152-154F. It's difficult to give exact timings as pork tenderloins always differ quite a lot in thickness and ovens will run slightly differently, so I recommend using a thermometer. In all cases, I'd stay on the side of caution and pull it out early to check, as you can always carry on cooking, but it's hard to revive overcooked pork!
c) Mustard - I find 1.5 tbsp hits the sweet spot as it offers a good hit of mustard flavour, but it's not too overbearing, especially when the sauce is eaten with the pork. You can increase slightly if you'd prefer, but definitely start off with 1.5 tbsp and see how you get on.
d) Rosemary - This goes amazingly with both pork and mustard. Definitely make sure it's fresh! You can experiment with other herbs (thyme and tarragon both work amazingly) but go with rosemary first.
e) Sauce - The sauce will thicken, so have faith. Just continue simmering as needed and keep in mind it'll thicken more as it rests.
f) Servings - Here I've served with Green Beans and Mashed Potatoes, but any sort of carb & veg combo will do the trick.
g) Calories - Just the pork and sauce with no sides and shared between 4 (assuming 1.5 tbsp olive oil and 1 tsp salt & pepper).
Nutrition
Calories: 479kcal | Carbohydrates: 2.52g | Protein: 48.13g | Fat: 29.83g | Saturated Fat: 13.689g | Polyunsaturated Fat: 2.48g | Monounsaturated Fat: 11.68g | Trans Fat: 0.085g | Cholesterol: 209mg | Sodium: 781mg | Potassium: 950mg | Fiber: 0.5g | Sugar: 1.32g | Vitamin A: 680IU | Vitamin C: 0.8mg | Calcium: 53mg | Iron: 2.45mg