Pork Tenderloin with Mustard Sauce
Try my amazing Pork Tenderloin with Mustard Sauce recipe for an easy, elegant main dish. Pair it with steamed vegetables or pasta for a complete meal.
My Pork Tenderloin with Mustard Sauce recipe is one of the best ways I know to take an everyday piece of pork to the next level. And it’s all about the sauce that makes perfectly cooked tenderloin pop with every bite.
This pork tenderloin recipe is bound to become a staple in your kitchen. It’s especially good for nights when you want something extraordinary without a big fuss.
Ingredients List
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- Pork tenderloin—Pork tenderloins are typically sold in one-pound packs. One pound is about right for two people, but the recipe is very easy to multiply if you’re cooking for more.
- Pepper and Seasoning salt—My preferred seasoning salt is Jane’s Krazy Mixed-Up Salt brand. You can use whatever brand you prefer. Lawry’s is also good.
- Butter and Olive oil—You’ll use this combination for browning the pork.
- Grainy mustard—For the recipe, I always use Grey Poupon Country Mustard. It’s very coarse and tangy. You can try other mustards if you like, but I wouldn’t suggest the typical yellow mustard for this.
- Chicken broth—Use whatever you have on hand. Canned, homemade, or even a bouillon cube dissolved in a little water.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
WHAT PEOPLE ARE SAYING …
“This one knocked it out of the park! I made it for dinner last night and my husband told me he woke up thinking about it this morning!”
— Laura S.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 191 of my cookbook, My Southern Table! Get your signed copy today.
Can I use a different type of mustard?
Sure. You can substitute different mustards to find your preferred one. Dijon mustard and spicy brown mustard are both good for this recipe. I’d probably steer clear of yellow mustard, however.
What if I don’t have Jane’s Krazy Mixed-Up Salt?
You can substitute any seasoned salt you like (such as Lawry’s) or use a mix of salt, black pepper, and your favorite dried herbs.
Can I use pork chops instead of tenderloin?
You can adapt this recipe to use pork chops, but you’ll need to adjust the cooking time accordingly.
Is pork tenderloin the same thing as pork loin?
No, they’re two different cuts. Although both come from the back of the pig, they have significant differences. Pork loin is a large, thick cut that comes from the area between the shoulder and the rear. It’s typically sold in about 4-pound pieces and carries a moderate fat cap. It’s very versatile and can be used for slow roasting, grilling, or slicing into chops.
Pork tenderloin is smaller and more slender and originates from along the backbone. It’s very tender and extremely lean, so it cooks quickly and is best prepared by quick roasting, grilling, or sautéing.
Recipe Tips
- If the sauce is too thin, let it simmer a bit longer. If it’s too thick, add a little more chicken broth.
- Don’t overcook the pork tenderloin. Use a meat thermometer and remove it from the pan when the internal temperature reaches 135 to 140°F. The temperature will continue to rise.
- Try adding finely minced rosemary or thyme leaves to the sauce.
- Make a creamy mustard sauce by adding a splash of heavy cream or a tablespoon of sour cream.
- Swap out the chicken broth for a dry white wine.
How I Serve this Recipe
The tenderloin is so delicious when accompanied by pasta with a simple tomato sauce or with a side of steamed green beans, baked sweet potatoes, and a fresh green salad.
How I Store the Leftovers
Completely cool the leftovers and store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave. Add a splash of chicken broth if the sauce needs thinning. Leftovers may also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat as stated before serving.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
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Pork Tenderloin with Mustard Sauce
Ingredients
- 1 pound pork tenderloin (approx. weight) cut into 1-inch pieces
- Freshly ground pepper
- 1 teaspoon Jane’s Crazy Mixed-Up Salt or other seasoning salt
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons grainy mustard Grey Poupon Country Mustard preferred
- ½ cup chicken broth
Instructions
- Use paper towels to pat the pork tenderloin dry. Remove any silver skin if present. Cut the tenderloin crosswise into approximately 1-inch thick pieces. Flatten each piece slightly by pressing down with your fingers (don’t use a meat mallet as the tenderloin is too delicate for that treatment!). Lightly sprinkle each side of the tenderloin pieces with pepper and seasoning salt.
- Melt the butter and oil in a large skillet over medium-high heat. Add the tenderloin and cook for approximately 5 minutes or until golden brown. Turn and continue cooking for an additional 5 minutes or until the tenderloin is cooked through. Remove to a plate and set aside.
- To the skillet add the mustard and stir well. Add ¼ cup chicken broth, stirring well. If needed, add up to an additional ¼ cup of chicken broth. Cook until sauce has thickened slightly.
- Add tenderloin back to the pan, stirring to coat with sauce.
- Serve tenderloin and sauce immediately.
Notes
- Completely cool the leftovers and store them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave. Add a splash of chicken broth if the sauce needs thinning.
- May also be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat as stated before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Step-by-Step Photos and Instructions for Pork Tenderloin with Mustard Sauce
- Use paper towels to pat the pork tenderloin dry. Remove any silver skin if present. Cut the tenderloin crosswise into approximately 1-inch thick pieces. Flatten each piece slightly by pressing down with your fingers (don’t use a meat mallet as the tenderloin is too delicate for that treatment!). Lightly sprinkle each side of the tenderloin pieces with pepper and seasoning salt.
👉 PRO TIP: Many tenderloins now come with the silver skin removed. Check yours and remove it if necessary. To remove the silver skin, insert a very sharp knife, such as a fileting knife, just under the silver skin, and run the knife down the tenderloin in a sawing motion to separate it.
- Melt the butter and oil in a large skillet over medium-high heat. Add the tenderloin and cook for approximately 5 minutes or until golden brown. Turn and continue cooking for an additional 5 minutes or until tenderloin is cooked through. Remove to a plate and set aside.
- To the skillet, add the mustard and stir well. Add ¼ cup chicken broth, stirring well. If needed, add up to an additional ¼ cup of chicken broth. Cook until the sauce has thickened slightly.
- Add tenderloin back to the pan, stirring to coat with sauce.
- Serve immediately.
— This post was originally published on September 2, 2009. It has been updated with new photos and additional information.
This sounds sooo good! Another great recipe! Lana, I’m so glad you didn’t call the meat tenderloin, instead of pork chops or breakfast chops! I’ve always believed a pork chop had a bone in it! There for a moment, I thought I was really getting old at 68! ;) lol…:)
This one knocked it out of the park! I made it for dinner last night and my husband told me he woke up thinking about it this morning! I paired it with the baked fruit and a pasta side. My twelve year old is looking for a cape to have me wear as I now answer to “Super Mom”. Thank you – this was easy and an instant family favorite!!
Laura – I’m so glad all of you enjoyed this recipe. It’s one of our favorites, too, but I haven’t made it in quite a while. This one is particularly good for dieters since the tenderloin is very lean.
I make this too! So easy and delicious.
Looks delicious. I love mustard and pork.
This pork tenderloin sounds and looks so yummie, like the tangy mustard on it…it is must try :-)
This looks truly delicious!!!
Delicious pork. The sauce sounds so delicious!! I must give that a try.
Do try it sometime, Jenn. It’s so quick and easy and very flavorful.
Pork can be hard to keep tender, but this looks really great. And flavorful too!
You’re so right. It can be difficult to keep it tender, but this tenderloin turned out so that you could cut it with a fork! Hope you’ll try this sometime.