Creamy Mustard Pork Tenderloin
Savor the succulent flavors of our Creamy Mustard Pork Tenderloin, where juicy pork meets a rich, tangy Dijon sauce that keeps every bite irresistibly moist. This dish combines the delightful kick of mustard with a splash of cream, making it a perfect centerpiece for your dinner table. Get ready to impress your guests with this simple yet gourmet recipe that’s bursting with flavor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- A few sprigs flat-leaf parsley, choppedoptional
- 1 garlic clove, minced
- 8 oz (225 g) mushrooms, quartered (227 g)
- 2 shallots, thinly sliced
🥩Meat & Seafood(2)
- 1 cup (240 ml) chicken stock (240 ml)
- 1 pork tenderloin, about 1 lb (450 g) (454 g)
🥛Dairy & Eggs(2)
- 1½ tbsp unsalted butter (21 g)
- ½ cup (120 ml) heavy cream (120 ml)
🫙Pantry Staples(2)
- 1 tbsp flour (15 ml)
- 1 tbsp neutral oil (15 ml)
🧂Spices & Seasonings(2)
- Salt and pepper
- 3 sprigs fresh thyme
🍯Sauces & Condiments(1)
- 2 tbsp whole-grain Dijon mustard (30 ml)
📦Other(1)
- ½ cup (120 ml) dry white wine (120 ml)
Nutrition (per serving)
Calories
398
Protein
28g
Carbs
9g
Fat
25g
👨🍳 Instructions
- 1
First, cook the meat over high heat on each side for a short time to get a good color.
- 2
Then add the shallots, onions, a bit of butter, and a bit of flour to bind the sauce.
- 3
Deglaze with white wine.
- 4
Add a bit of thick cream and chicken stock.
- 5
Reduce the heat, add the meat, and cook slowly for 25 minutes.
- 6
Just before serving, let the meat rest for another 5 minutes to ensure it is very moist.
- 7
Add Dijon mustard to the sauce and you are ready to serve.
💡 Pro Tips
- ✓Sear the pork tenderloin to an internal temperature of 130°F (54°C) before braising, not fully cooked, because the meat will continue to climb 5-10°F during the 25-minute braise and reach the target 140-145°F (60-63°C) for medium doneness.timing130°F initial sear | 140-145°F final target
- ✓Create a roux with the 1 tbsp flour and 1.5 tbsp butter at a 1:1.5 ratio (by weight: ~14g flour to 21g butter) and cook for 2-3 minutes before adding wine to gelatinize the starch, which prevents lumps and ensures a smooth sauce with proper viscosity.technique1:1.5 flour-to-butter ratio | 2-3 minutes cooking
- ✓Add the heavy cream only in the final 2-3 minutes after the mustard, never during reduction, because cream's milk solids can curdle when exposed to high heat and acidic wine for extended periods.timing2-3 minutes before serving
- ✓Reduce the braising liquid by 20-30% (from 1.5 cups total liquid to ~1 cup) before adding cream to concentrate flavors and prevent a sauce that is too thin, since cream will only slightly thicken at a gentle simmer.technique20-30% reduction
- ✓Rest the pork tenderloin for exactly 5 minutes (as instructed) off-heat, but tent loosely with foil—this allows carryover cooking to finish without overshooting while muscle proteins myosin and actin relax, reabsorbing up to 35% of expelled moisture.timing5 minutes | 35% moisture retention
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