This juicy, flavorful Pork Tenderloin with Mustard Sauce is ideal for a special family dinner or a quick weeknight meal. A simple spice rub and a hot sear deliver a crisp exterior, then the pork is roasted and finished with a quick, creamy mustard sauce made in the same pan.
While ham is often the star of spring gatherings, our family prefers pork tenderloin. I grew up with my grandmother’s pork roast and this recipe continues that tradition—simple, tender, and full of flavor thanks to the spice rub and the mustard cream sauce.
For a complete meal, serve this pork with roasted or mashed potatoes and a green vegetable. The sauce pairs beautifully with parmesan-crusted or boursin mashed potatoes and roasted parmesan green beans for an elegant, homey plate.
Why You Will Love This Pork Tenderloin with Mustard Sauce
- Uses everyday ingredients and requires minimal prep.
- Pork tenderloin is lean and cooks quickly—comparable in leanness to boneless, skinless chicken breast.
- Feels like a restaurant-quality meal but is simple and fast to prepare.
- The mustard cream sauce is rich and flavorful, boosted by the pan drippings from the pork.
Tenderloin Selection
- Choose pork tenderloins that are pinkish-red with some marbling for flavor.
- Avoid pieces that look pale or have dark spots in the fat.
- Pick tenderloins that are uniform in thickness for even cooking.
- Each tenderloin should be about 1 pound; this recipe works well with two small tenderloins.
- Be sure to buy “pork tenderloin” rather than a “pork loin”—they are different cuts and cook differently.
Ingredient Notes
See the recipe card below for exact measurements.
- Pork tenderloin: Aim for two 1-pound tenderloins for even cooking. Do not substitute pork loin.
- Spice rub: A blend of brown sugar, ground mustard, garlic powder, paprika, thyme, oregano, salt and pepper creates a balanced crust. Adjust or add smoked paprika, cayenne, or other spices to taste.
- White wine: Use a dry white wine for deglazing. If you prefer not to use wine, substitute chicken broth or stock—the sauce will still be delicious.
- Heavy cream: Use heavy cream (not half-and-half) for a lush, properly thickened sauce.
- Herbs: The recipe calls for thyme; fresh thyme can be used instead of dried for brighter flavor. Finish with chopped fresh parsley.
Recipe Variations
- Swap Dijon for honey-Dijon or other mustard varieties to change the sauce profile.
- Stir in caramelized onions or sautéed mushrooms for added depth.
- Customize the rub with cumin, chili powder, rosemary, or a pinch of cinnamon—pork pairs well with many spice combinations.
How To Make This Recipe
Step 1: Whisk the spice rub together. Remove any silver skin from the tenderloins and let the meat sit at room temperature for about 30 minutes before cooking.
Step 2: Preheat the oven to 400°F. Pat the tenderloins dry and press the rub onto all sides of the meat.
Step 3: Heat a large ovenproof skillet over medium-high heat until very hot. Add a tablespoon of olive oil, then sear the tenderloins on all sides until golden and crisp, about 3–5 minutes per side.
Step 4: Transfer the skillet to the preheated oven and roast for 10–15 minutes, until the internal temperature reaches about 145°F. Remove and let the meat rest; it may still show a slight blush of pink, which is safe.
Step 5: While the pork rests, place the skillet back on the stove over medium heat. Add butter and scrape up the browned bits from the pan. Add minced garlic and cook about 1 minute, stirring.
Step 6: Deglaze with white wine or broth, then stir in heavy cream, Dijon mustard, and thyme. Simmer 2–3 minutes until the sauce thickens slightly. If too thick, thin with extra wine or broth. Remove from heat, stir in chopped parsley, slice the pork, and drizzle the sauce over the slices. Serve and enjoy.
Recipe Tips
- Bring the pork to room temperature for about 30 minutes to ensure even cooking and a better sear.
- Use a meat thermometer. Pork tenderloin is best cooked to an internal temperature of 145°F; it may still be slightly pink and will be juicy and safe to eat.
- Let the meat rest before slicing. Resting for a few minutes allows the juices to redistribute so the pork stays moist.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Storing the pork with the mustard sauce over the top helps preserve moisture.
You can freeze cooked pork in a freezer-safe container for up to 3 months. Thaw completely before reheating for best texture.
Pork Tenderloin with Creamy Mustard Sauce
Ingredients
Pork and Spice Rub
- 2-2 ½ lb pork tenderloin, 2 tenderloins, about 1 pound each
- ¾ – 1 tsp sea salt
- ¾ tsp pepper
- 1 tbsp brown sugar
- ¾ tsp ground mustard
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 1½ tsp oregano
- olive oil
For the Mustard Sauce
- 2 tbsp butter
- 1 garlic clove, minced
- ⅓ c dry white wine
- ½ c plus 2 tbsp heavy cream
- ¼ tsp thyme, more to taste
- 2 tsp Dijon mustard
- salt and pepper, to taste
- 1 tbsp fresh parsley, chopped
Instructions
-
Prepare the pork: Remove the pork from the refrigerator about 30 minutes before cooking and trim any silver skin.
-
Whisk the spice rub ingredients together and press the rub onto the pork.
-
Preheat the oven to 400°F. Pat the meat dry, rub it on all sides, and get ready to sear.
-
Heat an ovenproof skillet over medium-high and add a tablespoon of oil. Sear the tenderloins until golden on all sides, about 3–5 minutes per side.
-
Roast in the oven for 10–15 minutes until the internal temperature reaches about 145°F. Remove and let rest.
-
Make the mustard sauce: Return the skillet to medium heat, melt butter, and scrape up browned bits. Add garlic and cook 1 minute.
-
Deglaze with wine or broth, then stir in heavy cream, Dijon mustard, and thyme. Simmer 2–3 minutes to slightly thicken. Adjust consistency with a splash of wine or broth if needed. Remove from heat, add parsley, slice the pork, and spoon the sauce over the slices.
Notes
Room temperature: Let the pork sit at room temperature about 30 minutes before cooking for even results.
Thermometer: Cook pork to 145°F and allow it to rest—this yields juicy, safely cooked meat.
Rest before slicing: Resting ensures the juices redistribute and the slices stay moist.
Nutrition
Nutrition information is an approximation.
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