Pork Tenderloin with Mustard Cream Sauce


I love this recipe, it’s one of my all time favorite pork recipes! In fact, it might be the all-time favorite. Especially with the sauce.


Y’all know how I get down with sauce.




I totally believe in brining pork. Pork is lean and it can dry easily, especially if you are eyeballing it or don’t know what you are doing. Brining will help bring in tons of moisture and flavor into the pork and it’s a well used technique in this house!

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This recipe was inspired by Chef John from Food Wishes and his Pork Tenderloin Diablo recipe from years and years back. In fact, I first tried it in my first year of marriage and have warped it into this recipe over the years. Unfortunately, I can’t stand horseradish and my husband hates spicy food. 😦 This mustard cream sauce has just a hint of kick with some cayenne pepper, and the pork is incredibly juicy. It’s a winner every single time; dummy proof.


Pork Tenderloin with Mustard Cream

Serves 6.IMG_3526 (3)


4 cups water

1/3 cup kosher salt

1/2 cup light brown sugar

2 Bay Leaves

Ice cubes


Pork Recipe:

2 pork tenderloins, trimmed

3 tbsp vegetable oil

1 tsp garlic powder

2 cups chicken broth

1/4 cup heavy cream, room temperature

1 tbsp Dijon mustard

1/8 tsp cayenne pepper (1/4-1/2 for some serious spice)

2 tbsp butter, softened

2 tbsp flour

Salt and Pepper to taste

Chives, for garnish


  1. Heat water over high heat; dissolve salt and sugar at water comes to a simmer. Add the bay leaves.
  2. Once simmering, remove from heat and add ice cubes. We want to cool the water so the brine doesn’t cook the meat or bring out bacteria, so about 45 degrees F. Pour into a large bowl and add pork, it should cover the meat completely.
  3. Cover and allow the brine to penetrate for 4-24 hours. Then rinse and pat the pork dry before use.


  1. Preheat oven to 400 degrees F. Heat oil in high sided skillet over medium-high heat.
  2. Season both tenderloins on all sides with salt and pepper; sear the pork on all sides, about 3-5 minutes each side. Cover the skillet and transfer into the oven; cook for 18-23 minutes, until temperature reaches 145 degrees F (if you are wary about pork, 165 degrees F).
  3. Remove skillet from the oven and move tenderloins to a plate, cover with foil to keep warm.
  4. Use a pot holder and place pan over a medium flame on the stove. Pour in a small amount of chicken broth to deglaze the bottom of the pan using a whisk, then pour in the rest
  5. Whisk in the mustard, cream, garlic and cayenne pepper. Reduce and thicken for about 8 minutes. Taste for seasoning.
  6.  Turn off heat. Mix flour and butter together with a fork or by hand, shove into the whisk and whisk into sauce.


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Slice the tenderloins into 1/2 inch slices, serve with sauce poured over and garnish with parsley or chives.





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