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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. 

A serving of pork tenderloin with green beans on the side.

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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Ingredients needed to make the recipe.
  • 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.

The complete ingredient list with detailed measurements is included in the printable recipe card 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.

A serving of pork tenderloin with green beans on the side.

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.
A serving of pork tenderloin with green beans on the side.

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.

Lana Stuart.

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!

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A serving of pork tenderloin with green beans on the side.

Pork Tenderloin with Mustard Sauce

Try my Pork Tenderloin with Mustard Sauce recipe for an easy, elegant main dish. Pair it with steamed vegetables or pasta for a complete meal.
5 from 4 votes
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 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

Serving 1 | Calories 397kcal | Carbohydrates 1g | Protein 48g | Fat 21g | Saturated Fat 7g | Polyunsaturated Fat 2g | Monounsaturated Fat 10g | Trans Fat 0.3g | Cholesterol 164mg | Sodium 1709mg | Potassium 926mg | Fiber 1g | Sugar 0.5g | Vitamin A 191IU | Vitamin C 0.1mg | 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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Step-by-Step Photos and Instructions for Pork Tenderloin with Mustard Sauce

  1. 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.
  1. 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.
  1. 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.
  2. Add tenderloin back to the pan, stirring to coat with sauce.
  3. Serve immediately.
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/

— This post was originally published on September 2, 2009. It has been updated with new photos and additional information.

5 from 4 votes (3 ratings without comment)

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11 Comments

  1. Kathy Blankenship says:

    5 stars
    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…:)

  2. Laura Smith says:

    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.

  3. I make this too! So easy and delicious.

  4. Angelia McGowan says:

    Looks delicious. I love mustard and pork.

  5. This pork tenderloin sounds and looks so yummie, like the tangy mustard on it…it is must try :-)

  6. This looks truly delicious!!!

  7. jenn (Bread + Butter) says:

    Delicious pork. The sauce sounds so delicious!! I must give that a try.

    1. Do try it sometime, Jenn. It’s so quick and easy and very flavorful.

  8. The Duo Dishes says:

    Pork can be hard to keep tender, but this looks really great. And flavorful too!

    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.