Pork Tenderloin with Mustard Sauce Recipe

Name: Pork Tenderloin with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 pork tenderloins (1 pound each); Coarse salt and fresh ground pepper; 1/4 cup whole-grain mustard; 2 tablespoons Dijon mustard; 2 tablespoons reduced-fat sour cream; 2 tablespoons fresh orange juice; 1 tablespoon honey; 1 tablespoon minced shallot; 2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper; 2 tablespoons extra-virgin olive oil; 1 bunch (8 ounces) arugula, stemmed (7 to 8 cups); 4 ounces frisee, torn into bite-size pieces (4 cups); 1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups); (serves 4)

Servings: persons

1 tablespoon olive oil
2 pork tenderloins (1 pound each)
Coarse salt and fresh ground pepper
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons reduced-fat sour cream
2 tablespoons fresh orange juice
1 tablespoon honey
1 tablespoon minced shallot
2 teaspoons white-wine vinegar Coarse salt and fresh ground pepper
2 tablespoons extra-virgin olive oil
1 bunch (8 ounces) arugula, stemmed (7 to 8 cups)
4 ounces frisee, torn into bite-size pieces (4 cups)
1 small head (4 ounces) radicchio, torn into bite-size pieces (4 cups)
(serves 4)

1
Heat the olive oil in a large straight-sided skillet over high heat.
2
Season the pork with salt and pepper.
3
Cook until browned on all sides, 5 to 6 minutes.
4
Reduce the heat to medium-low.
5
Cover; cook, turning the pork occasionally, until an instant-read thermometer inserted into the centers registers 150F, 20 to 25 minutes.
6
Transfer the pork to a plate (reserve the skillet with juices); cover with foil.
7
Let rest 10 minutes.
8
To the skillet, add both mustards, the sour cream, and any accumulated pork juices from the plate; whisk over medium heat until heated through (do not boil).
9
Add water if the sauce is too thick.
10
Slice the pork; serve with the pan sauce.
11
Combine the juice, honey, shallot, and vinegar in a blender; season with salt and pepper.
12
Puree until smooth.
13
With the motor running, add the oil in a steady stream until emulsified.
14
In a large bowl, toss the arugula, frisee, and radicchio with the dressing; season with more salt and pepper.
15
Serve immediately.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 pork tenderloins (1 pound each), Coarse salt and fresh ground pepper, 1/4 cup whole-grain mustard, and more.

Yes, Pork Tenderloin with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin with Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions