Mustard Pork Tenderloin

pork tenderloins with mustard sauce on white platter.

5 from 2 votes

One-pan Mustard Pork Tenderloin is tender and juicy with a savory Dijon mustard sauce and cooks in about 30 minutes. Fast, easy pork tenderloin recipe is simple enough for a weeknight meal and elegant enough for a special occasion.

Prep Time5

Cook Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 238kcal

Author: Cara Lanz

Ingredients

2 pounds pork tenderloins
½ teaspoon salt and pepper, each
2 tablespoons canola oil
4 cloves minced garlic
½ cup chicken broth or water
2 tablespoons brown sugar
¼ cup Dijon mustard
2 tablespoons butter
½ teaspoon dried thyme
¼ cup heavy cream

Instructions

Preheat oven to 400 degrees. Heat oil in large oven-safe skillet over medium-high heat.
Pat pork dry with paper towels and season with salt and pepper. Sear the tenderloins in the hot pan on all sides, 6-9 minutes. Remove tenderloins from the pan.
Reduce heat to medium. Add butter and the garlic to the pan. Stir for 30 seconds until light golden. Add the broth. Use a spatula to scrape up the bits from the bottom of the pan. Stir in the brown sugar, Dijon mustard, and thyme.
Return the tenderloins to the pan and turn a few times to coat in the sauce.
Place the pan in the oven and bake uncovered until the thickest part of the tenderloin reaches an internal temperature of 145 degrees, 15-25 minutes, depending on the size of the tenderloins. Baste the pork with sauce a few times during cooking.
Remove the tenderloins and place on a cutting board to rest. Return skillet to the stove over medium heat (careful, the handle is HOT!). Stir cream into the sauce and simmer for a few minutes until slightly thickened.
Slice tenderloins into 1" thick medallions. Spoon sauce over the tenderloins or serve on the side. Sprinkle with fresh herbs like parsley or thyme, if desired.

Notes

If your pork tenderloins have silver skin (silvery connective tissue), remove it by sliding a knife underneath it and gently pulling or cutting it off.
Pat the pork dry before searing to achieve better browning.
Be careful not to overcook the pork. Cooking time will vary depending on the thickness of the meat. Check with a meat thermometer and remove when the internal temperature reaches 145 degrees.
If you don't have an oven-safe skillet, use a baking sheet or baking dish for the oven portion.
After baking the tenderloins, place an oven mitt on the handle of the skillet so you'll remember it's HOT.

Nutrition