It is the perfect combination of savory mustard cream over a cooked-to-perfection pork tenderloin.

I love the richness of an earthy dinner gracing our table. Pork tenderloin is one of my favorite meats to cook. Rich in flavor and never too dry it is also very versatile.

pork tenderloin with cream and mustard

Nothing says comfort food like it, and adding a rich, velvety mustard cream gives you the perfect dinner to enjoy.

This pork tenderloin dinner recipe was one of the first meals I made when I first learned how to cook. It holds a special place in my heart.

I remember having it for dinner, asking for the recipes, and only to be given the ingredients and no measurements.

I am sure you can relate to the pressure of being a novice behind novices and tackling your first dish.

Millions of questions were buzzing through my mind.

What happens if I mess it up? Do I throw it away? Well, let me put at ease the right way: this recipe is a fail-proof recipe. 

In this Article

What is pork tenderloin?

Pork tenderloin is an extra lean, long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone.

If you feel the sauce is too dry and you do not have enough sauce, add more cream mixture.

If there is too much sauce and running, cook it a bit longer. The pork will get tender, and with the heavy cream, it will only tenderize. Like I say, fail-proof.

Cooking it on the stovetop or in the oven?

I have prepared this dish on the stovetop and in the oven.

I prefer and have made it over and over in the oven. The heat of the stove fastens the even cooking process.

When cooking stovetop, make sure that you keep turning it so it will cook evenly.

Here are a few helpful tips for the ingredients needed

Pork tenderloin – you will need two one-pound each tenderloin. Remove any visible fat, if any, or any skin-like filament around the pork

Heavy cream – do not replace it, as it gives this recipe a rich flavor.

Dijon mustard – do no substitute; the French in me begs you to use a good French mustard. You will thank me late.

Olive oil – is used to brown the pork tenderloin in the first baking step.

Salt and pepper – this is all the seasoning you will need

Equipment Needed

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Large Dutch oven pot – my favorite Le Creuset as it is enamel cast iron, which transfers the heat evenly for a better cooking/baking process

Small bowl – to mix the cream and the mustard

What goes well with this beautiful pork tenderloin with mustard cream

Mashed potatoes or Fondant of Potatoes, are a must to go alongside so you can enjoy the cream sauce, who is counting the calories at this point, right?

And bikini season is a few months away…

Do not forget a nice chilled glass of Chardonnay, my choice of the evening from Frei Brothers. Light and with a nice body, it goes well with the sauce.


You can replace the heavy cream with whole milk if you wish. However, the sauce will not be so rich and thick.

You can also replace the tenderloins with a pork roast, however, adjust the cooking time to 1 to 1 1/2 hour in the oven.

Frequently Asked Questions

Can you use pork loin instead of pork tenderloin?

No, as both types of meat are so different in shape, thickness, and size that it is not recommended to replace the pork tenderloin with the pork loin in a recipe The pork tenderloin needs little cooking as it is smaller in shape. The pork loin, being thicker, will cook longer.

Is pork tenderloin a lean meat?

Yes, it is. The USDA rates it at “extra lean” with nutritional levels that rival skinless chicken breasts.

What is the best way to cook pork tenderloin?

Your typical pork tenderloin weighs a little over one pound with very little fat attached to it. This versatile cut of meat is best for quick roasting, broiling, grilling, braising, and sauteeing. What is important to remember is that this cut of meat cooks quickly.

Pork Tenderloin with Cream and Mustard

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Pork tenderloin with Cream and Mustard
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4
I love the richness of an earthy dinner gracing our table.


  • 2 pounds pork tenderloin, each one pound
  • 2 cups heavy cream
  • ¼ cup Dijon mustard, plus 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • salt and pepper


  • Preheat oven at 375º
  • Rub the pork tenderloins all over well with salt and pepper. Sauté pork tenderloins on a heavy bottom pan with high borders – I use Le Creuset pot – with olive oil until all sides are nicely browned.
  • Mix together the heavy cream and mustard in a bowl. Add to the pork.
  • Place pan in the hot oven and cook for 45 minutes covered. Turn occasionally.


Calories: 1540kcal | Carbohydrates: 4g | Protein: 190g | Fat: 80g | Saturated Fat: 38g | Cholesterol: 752mg | Sodium: 693mg | Potassium: 3675mg | Vitamin A: 1765IU | Vitamin C: 0.9mg | Calcium: 141mg | Iron: 9mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

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