Pork Tenderloin with Mustard Sauce
Pork Tenderloin with Mustard Sauce – lovely, flavorful pork tenderloin cooked quickly and coated with a coarse mustard pan sauce.
This pork tenderloin recipe is so easy and quick to prepare. I like to serve it with a side of pasta and tomato sauce and maybe a steamed veggie. Hope you enjoy it!
🔪 How to Make Pork Tenderloin with Mustard Sauce
Cut the pork tenderloin 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 pepper each side of the tenderloin pieces.
Melt the butter and oil in a large skillet over medium-high heat. Add the tenderloin and sprinkle generously with Jane’s Crazy Mixed-Up Salt.
By the way, if you’ve never tried Jane’s Salt, please go right out and buy some now. It’s the most wonderful blend of spices and is great on just about anything I can think of.
Cook for approximately 5 minutes or until golden brown.
Turn. Continue cooking an additional 5 minutes or until tenderloin is cooked through. Remove to a plate and set aside.
To the skillet add 2 tablespoons of coarse, grainy 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 pan, stirring to coat with sauce. Serve immediately.
Questions? I’m happy to help!
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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.
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.