Indulge in the succulent taste of pork tenderloin with a luscious creamy mustard sauce. The tenderloin is marinated in a flavorful blend of herbs and spices, then cooked to perfection, resulting in a juicy and tender meat. The creamy mustard sauce adds a tangy and velvety touch, elevating the dish to new heights. This recipe is easy to make and guaranteed to impress your guests. Serve it with roasted vegetables or a side salad for a complete and satisfying meal.
Ingredients
- 2 pounds pork tenderloin
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
Directions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix together the Dijon mustard, whole grain mustard, minced garlic, thyme leaves, rosemary, salt, and black pepper.
- Pat dry the pork tenderloin with paper towels. Rub the mustard mixture all over the tenderloin, ensuring it is evenly coated.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until browned, about 4-5 minutes.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the skillet from the oven and transfer the pork to a cutting board. Tent it with foil and let it rest for 5 minutes.
- While the pork is resting, place the skillet back on the stove over medium heat. Add the chicken broth and deglaze the pan, scraping up any browned bits.
- Bring the broth to a simmer and cook for 2-3 minutes, reducing it slightly.
- Add the heavy cream and continue cooking for another 5 minutes, until the sauce thickens.
- Remove the skillet from heat and stir in the butter until melted and incorporated into the sauce.
- Slice the rested pork tenderloin into medallions and serve with the creamy mustard sauce.
