Pork Tenderloin with Cream and Mustard

  • 50 mins total
  • 5 mins prep
  • 45 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Finally our temperatures are dropping and the need to have something cooking in the oven is stronger than me. A must. Love the richness of an earthy dinner  gracing our table. Tonight’s dinner has been one of my first meals that I have made when I first was learning how to cook. I remember having it for dinner, asking for the recipes and to only  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 where buzzing thru my mind. Is this right? What happens if I mess it up? do I throw away? well, let me put at easy right the way, this recipe is a fail proof recipe. If you feel the sauce is too dry and you do not have enough sauce, you add more cream  mixture. If 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.

I have prepared this dish on the stove top and in the oven. I prefer and have made over and over in the oven. The heat of the oven fasten the cooking process. Mashed potatoes or Fondant of Potatoes, are a most 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 month away… Do not forget a nice chilled glass of Chardonnay, my choice of the evening from Frei Brothers. Light and with a nice body and goes well with the sauce.

You can replace the heavy cream with whole milk, if you wish. 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.

Giangi's Kitchen Signature


Nutrition Facts
Pork Tenderloin with Cream and Mustard
Amount Per Serving
Calories 1540 Calories from Fat 720
% Daily Value*
Fat 80g123%
Saturated Fat 38g238%
Cholesterol 752mg251%
Sodium 693mg30%
Potassium 3675mg105%
Carbohydrates 4g1%
Protein 190g380%
Vitamin A 1765IU35%
Vitamin C 0.9mg1%
Calcium 141mg14%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Tenderloin with Cream and Mustard

  • 50 mins total
  • 5 mins prep
  • 45 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 2 1 pound each pork tenderloin
  • 2 cups heavy cream
  • 1/4 cup plus 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil


  1. Preheat oven at 375º

  2. 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.

  3. Mix together the heavy cream and mustard in a bowl. Add to the pork.

  4. Place pan in the hot oven and cook for 45 minutes covered. Turn occasionally.


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