Juicy Pork Tenderloin with Creamy Mustard Sauce

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

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together the Dijon mustard, whole grain mustard, minced garlic, thyme leaves, rosemary, salt, and black pepper.
3. Pat dry the pork tenderloin with paper towels. Rub the mustard mixture all over the tenderloin, ensuring it is evenly coated.
4. 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.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. 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.
7. 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.
8. Bring the broth to a simmer and cook for 2-3 minutes, reducing it slightly.
9. Add the heavy cream and continue cooking for another 5 minutes, until the sauce thickens.
10. Remove the skillet from heat and stir in the butter until melted and incorporated into the sauce.
11. Slice the rested pork tenderloin into medallions and serve with the creamy mustard sauce.

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