Pork Tenderloin with Mustard Cream Sauce

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Pork Tenderloin with Mustard Cream Sauce is an easy and delicious date night dinner! An over night brine makes this pork tenderloin recipe juicy and foolproof, and the sauce takes tenderloin from ordinary to impressive.

Pork Tenderloin with Mustard Cream Sauce - Sweet Tea & Thyme

I love this recipe, it's one of my all time favorite pork recipes! In fact, it might be the all-time favorite. Especially with the sauce.

Y'all know I love sauce.

Anywho.

Pork Tenderloin with Mustard Cream Sauce - Sweet Tea & Thyme

I totally believe in brining pork. Pork is lean and it can dry easily, especially if you are eyeballing it or don't know what you are doing. Brining will help bring in tons of moisture and flavor into the pork and it's a well used technique in this house! A simple brine not only brings in good moisture, but also imparts the flavors of the brine into the pork.

 

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This recipe was inspired by Chef John from Food Wishes and his Pork Tenderloin Diablo recipe from years and years back. In fact, I first tried it in my first year of marriage and have warped it into this recipe over the years. Unfortunately, I can't stand horseradish and my husband hates spicy food. 🙁 So this mustard cream sauce has just a hint of kick with some cayenne pepper, and the pork is incredibly juicy. It's a winner every single time no matter if it's just for a weeknight dinner or a dinner planned for guests, it's fool proof!  (as long as you follow the recipe.)

Pork Tenderloin with Mustard Cream Sauce - Sweet Tea & Thyme

 

Looking for more date night recipes? Check out:
Lemon Dill Butter Salmon en Papillote with Gremolata
Creamy Mushroom Risotto
Spicy Tuna Avocado Tower 
Decadent Pasta Carbonara
Gnocchi with Bacon Cream Sauce

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📖 Recipe

Pork Tenderloin with Mustard Cream Sauce - Sweet Tea & Thyme

Pork Tenderloin with Mustard Cream Sauce

Eden Westbrook
An over night brine makes this pork recipe juicy and foolproof, and the sauce takes tenderloin from ordinary to impressive.
4.63 from 8 votes
Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 151 kcal

Ingredients
  

Brine

  • 8 cups 1.8 L water
  • cup 86 g kosher salt
  • ½ cup 100 g light brown sugar
  • 2 Bay Leaves
  • Ice cubes

Pork Recipe

  • 2 pork tenderloins trimmed of silverskin
  • 3 tablespoon 44 mL vegetable oil
  • 1 teaspoon garlic powder
  • 2 cups 240 mL chicken broth
  • ¼ cup 59 mL heavy cream, room temperature
  • 1 tablespoon Dijon mustard
  • teaspoon cayenne pepper ¼-1/2 for some serious spice
  • 2 tablespoon 28 g butter, softened
  • 2 tablespoon flour
  • Salt and Pepper to taste
  • Chives for garnish

Instructions
 

Brine

  • Heat water over high heat in a large pot; dissolve salt and sugar at water comes to a simmer. Add the bay leaves.
  • Once simmering, remove from heat and add ice cubes. We want to cool the water so the brine doesn't cook the meat or bring out bacteria. Pour into a large bowl and add pork, it should cover the meat completely.
  • Cover with plastic wrap and allow the brine to penetrate for 4-24 hours. Then rinse and pat the pork dry before use.

Cooking

  • Preheat oven to 400 degrees F (200 degrees C). Heat vegetable oil in high sided saute pan over medium-high heat.
  • Season both tenderloins on all sides with salt and pepper; sear the pork on all sides, about 3-5 minutes each side. Cover the skillet and transfer into the oven; cook for 18-23 minutes, until temperature reaches 145 degrees F (if you are wary about pork, 165 degrees F).
  • Remove pan from the oven and move tenderloins to a plate to rest, cover with foil to keep warm.
  • Use a pot holder (that handle will be hot!) and place pan over a medium flame on the stove. Pour in a small amount of chicken broth to deglaze the bottom of the pan using a whisk, then pour in the rest of the chicken stock.
  • Whisk in the mustard, cream, garlic and cayenne pepper. Reduce and thicken for about 8 minutes. Taste for seasoning.
  • Turn off heat. Mix flour and butter together with a fork or by hand, push into the wires of the whisk and whisk into sauce.
  • Slice the tenderloins into ½ inch slices, serve with sauce poured over and garnish with parsley or chives.

Nutrition

Serving: 1gCalories: 151kcalCarbohydrates: 6gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gCholesterol: 24mgSodium: 280mgSugar: 2g
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