It is the perfect combination of perfectly cooked pork tenderloin with cream and mustard.
I love the richness of an earthy dinner gracing our table. Pork tenderloin is one of my favorite meats to cook. That versatility is exactly why I also love my easy stuffed pork tenderloin, filled with mozzarella, peppery arugula, and fresh basil. Rich in flavor and never too dry, it is also very versatile. For a quicker skillet version using bone-in pork chops, try my pork chops with mustard and rosemary sauce.
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 speeds up the cooking process.
When cooking on the stovetop, make sure that you keep turning it so it will cook evenly.
Key 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. Dijon mustard is also the star of my French chicken with creamy mustard sauce, where it is combined with crème fraîche, white wine, and fresh tarragon.
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.
Substitutions
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.
Pork Tenderloin with Cream and Mustard FAQs
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 as “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.
More Pork Recipes You Will Love
If you tried this Pork Tenderloin with Cream and Mustard or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Pork Tenderloin with Cream and Mustard
Ingredients
- 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
Instructions
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Dinners, Pork, Sunday Night Dinner
- Cuisine: American
- Season: Fall, Winter
- Type: Under 45 minutes
Did you make this?
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Giangi Townsend
An oldie but goodie recipe that was one of my first big dinners for my friends way back when. I have loved it since, and when I want something that the oven will cook for me, this recipe is it.
Elizabeth Bates
I love this recipe! But like to play so I added salt, pepper and chopped fresh tarragon and it was fabulous! I’m assuming you trimmed the silver skin off prior but some may not know to do this.
Giangi Townsend
That sounds like fun, and I always love to play with recipes. Yes, I did trimmed the silver skin as much as I possibly could.
Enjoy!