Recipes » Main Dishes » Pork Tenderloin with Mustard Sauce

Pork Tenderloin with Mustard Sauce

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5 from 1 vote
Pork Tenderloin coated with a coarse mustard pan sauce.
Cook Time 20 minutes
Total Time 25 minutes
Pork Tenderloin with Mustard Sauce - lovely, flavorful pork tenderloin cooked quickly and coated with a coarse mustard pan sauce. https://www.lanascooking.com/pork-tenderloin-with-mustard-sauce/

Pork Tenderloin with Mustard Sauce – lovely, flavorful pork tenderloin cooked quickly and coated with a coarse mustard pan sauce.

Pork Tenderloin with Mustard Sauce - lovely, flavorful pork tenderloin cooked quickly and coated with a coarse mustard pan sauce. https://www.lanascooking.com/pork-tenderloin-with-mustard-sauce/

I’ve been traveling all this week for work. It’s only Wednesday and I’m pretty dadgum tired.

Normally I work from my home (it’s a full-time 8 to 5 job), so I don’t really have to dress up every day. Seriously, why would I put on heels and a jacket to sit at my computer at home? I did that for about 20 years so I should be used to it, right? So why is this getting up early every morning, getting dressed, and driving into the office kicking my fanny?

Because I’m pretty worn out, this is going to be a short-and-sweet, just-give-me-the-recipe-thank-you kind of post. But I do have big plans for cooking over the upcoming holiday weekend and will have some surprises for everyone next week.

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!

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How to Make Pork Tenderloin with Mustard Sauce

Pork tenderloin cut into serving sized pieces on a board.

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!).

Tenderloin sprinkled with salt and pepper.

Lightly pepper each side of the tenderloin pieces.

Tenderloin cooking in a skillet.

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.

Pork cooking on the second side in the skillet.

Turn. Continue cooking an additional 5 minutes or until tenderloin is cooked through. Remove to a plate and set aside.

Making the sauce after cooking the pork.

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.

Tenderloin pieces added back to the skillet with sauce.

Add tenderloin back to pan, stirring to coat with sauce. Serve immediately.

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Pork Tenderloin with Mustard Sauce - lovely, flavorful pork tenderloin cooked quickly and coated with a coarse mustard pan sauce. https://www.lanascooking.com/pork-tenderloin-with-mustard-sauce/

Pork Tenderloin with Mustard Sauce

Pork Tenderloin coated with a coarse mustard pan sauce.
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 397kcal
Author: Lana Stuart

Ingredients

  • 1 pound pork tenderloin (approx. weight) cut into 1-inch pieces
  • Freshly ground pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 teaspoon Jane’s Crazy Mixed-Up Salt or other seasoning salt
  • 2 tablespoons grainy mustard Grey Poupon Country Mustard preferred
  • ½ cup chicken broth

Instructions

  • 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 Salt. 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 tenderloin and sauce immediately.

Notes

Nutrition Information

Serving: 1 | Calories: 397kcal | Carbohydrates: 1g | Protein: 48g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1716mg | Potassium: 961mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 3mg

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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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10 Comments

  1. 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!!

    1. 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.

    1. 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.