This recipe for pork tenderloin is so tender you can cut it with a fork and the sauce is so decadent it’ll become a staple in your kitchen!
A perfectly cooked pork tenderloin is incredibly tender and juicy (and takes no time at all). As with many pork dishes, it pairs beautifully with dijon mustard in the creamy sauce.
A Perfect Meal in Minutes
We love this recipe because it turns out perfectly every time!
- It’s tender and juicy.
- The flavor is very elegant but surprisingly easy.
- The whole dish comes together in no time at all.
- It pairs well with any roasted or steamed veggie and air fryer potatoes.
Pork Loin vs. Pork Tenderloin
These are two different cuts of meat and cannot be used interchangeably.
A tenderloin is a narrow long piece of pork, about 2″ in diameter usually weighing about .75-1 lb. It is very lean and tender when cooked to medium.
A pork loin stretches closer from the back of the animal and is flatter and wider, and quite a bit bigger (about 4″ to 5″ in diameter). Because it is a thicker cut, a pork loin will need longer to cook.
I more often cook pork tenderloin for the ease of cooking and the quick cook time.
Ingredients
DIJON Dijon mustard has a deeper, earthier flavor than regular, “hot dog style” mustard. Sub out grainy mustard or brown mustard if needed.
SAUCE Garlic, cream, and chicken broth lend a savory flavor to the pork loin as well as an elegant sauce presentation without a lot of work!
How to Cook Pork Tenderloin
Pork tenderloin roasts super fast.
- Brush mustard and olive oil over pork tenderloin and season with salt and pepper.
- Brown pork in a skillet and then roast in a preheated oven for about 18 to 20 minutes.
- Remove pork and let it rest 5 minutes before slicing.
For the Sauce
While the pork is cooking create the sauce. While we love the dijon sauce if you’re looking for a ‘no cook’ sauce, a creamy horseradish sauce is great too!
- Sauté garlic in butter until fragrant. Whisk in remaining ingredients.
- Bring to a boil & simmer until thickened.
- Stir in a pat of butter.
Kitchen Tip
It is important the sauce is made in a shallow pan/skillet. If cooked in a pot we have found that the sauce doesn’t reduce properly and won’t thicken as needed in this recipe.
Perfect Tenderloin Every Time
- Do not overcook! Check the temperature using a meat thermometer and remove the pork from the oven a couple of degrees before it hits 145°F.
- Be sure to let the pork rest 5 minutes before cutting.
- It is okay (and recommended) that the pork is a little bit pink inside. Pork can safely be cooked to medium (145°F).
- Don’t hesitate to brush the meat with the mustard glaze or any fat that melts off as the meat is cooking.
Kitchen Recommendation
I can’t tell you enough how important a thermometer is to perfection when cooking meat!
Meat is expensive and this is a minimal investment that ensures the best cook on not just pork, but many types of meat!
More Tenderloin Favorites
- Herb Crusted Pork Tenderloin
- Crock Pot Pork Tenderloin
- Instant Pot Pork Tenderloin
- Bacon Wrapped Pork Tenderloin (Grilled or Baked)
- Easy Pork Tenderloin Marinade
- Stuffed Pork Tenderloin
- How to Cook Pork Tenderloin
Did your family love this Pork Tenderloin with Dijon Sauce? Be sure to leave a rating and a comment below!
Roast Pork Tenderloin with Dijon Sauce
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon dijon mustard
- 2 tablespoons olive oil divided
- kosher salt & black pepper to taste
Creamy Dijon Sauce
- 1 tablespoon butter
- 1 clove garlic minced
- ¾ cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon dry mustard powder
- 1 tablespoon Dijon mustard
- ½ teaspoon dried thyme or two sprigs fresh thyme
Instructions
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
- Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
- Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.
Notes
Allow your meat to rest before cutting.
Do not overcook. Pork tenderloin is very lean, if overcooked it can become dry.
Add some of the juices that escape from the tenderloin while it rests, add them to your mustard sauce for extra flavor.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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My sauce isn’t getting thick? Thoughts?
Did you make the sauce in a large/wide skillet? If cooked in a pot we have found that the sauce doesn’t reduce properly and won’t thicken as needed in this recipe. If it is not thickening you could try using a bit of cornstarch slurry to thicken.
To reheat is tricky BUT can be done.
If possible make more sauce, Ratios would be important. Since you would not have more drippings you could sub some oil or oil and a pat of butter. ( and a little minced onion.Then pack that up separately. About 30 ish min before serving let pork slices come to room temp. Heat the sauce in a pan till HOT but NOT boiling. Just before serving dip the slices in the hot brot JUST enough to heat up but not cook. The pork will lose some or most of it’s pink in the middle, But still remain moist. You probably could cook the pork to 140 Let cool & wrap in foil & chill till needed. Slice and dip in very hot sauce or broth just before serving
Solid recipe. I really like the fact that it’s 100% keto friendly. I might substitute shallots for the garlic next time. It’s super quick and easy to prepare.
We really enjoyed this recipe! Great flavor and easy to prepare. The sauce is delicious!
Can this be cooked in advance and reheated? If so, what’s the best way to do that? I am planning a meal in 2 days for 13 people with pork tenderloin and it is NOT at my home. I can reheat things there where it will be served. I just don’t want to ruin the meat by doing this.
Hi Val, I haven’t tried making this ahead and reheating a whole tenderloin so I can’t say for sure.
I made this recipe for tonight’s dinner and it was FABULOUS!!! I served it with white Jasmine rice and broccoli. That sauce on the meat was delicious, but the sauce on the rice was even better! What a great combination of flavors. I will absolutely make it again.
I followed this recipe to a t for the pork and it made the most moist and tender pork tenderloin. We loved it! The sauce was delicious too! I did learn the hard way to make sure to use heavy cream so the sauce doesn’t curdle. But it was so good we ate it anyways
So happy you enjoyed it, Ayla!
Please could you do a separate set of recipes or more specifically cooking times and temperatures for Pork Loin as opposed to tender loin which I can’t afford on a pension.
Hi Izz, we have a few delicious pork loin recipes that may interest you like Balsamic Pork Loin and Stuffed Pork Loin.
A family favourite now and my husband doesn’t typically like pork!
So happy to hear that, Dani!
Hi Holly, how many pounds is the pork tenderloin please?
Thank you.
The pork tenderloin is 1 pound in this recipe.
I am trying to think of some meals I can make and freeze for my daughter and SIL (He has had a stroke and she has to work full time). This sounds delicious. Can it be frozen with the sauce drizzled on it for a freezer meal? Or can sauce be frozen separate and added when the tenderloin has been heated up?
Hi Pam, sorry to hear that. But that is wonderful that you are taking care of them in this way ❤️ For this recipe, I would freeze the sauce separately and then drizzle on once the tenderloin is reheated.
Very easy and delicious! The only change I made was to add a little more Dijon to the sauce and some honey to the glaze and sauce. Husband and daughter both loved it. Served with rice and some broccoli.
So delicious Brit! Glad you enjoyed it.
Absolutely delicious! Very easy to make and a crowd pleaser.
What an awesome recipe ! As a dad who cooks, I was blown away. I did add just a touch of Sherry towards the end. 5 stars for sure !!!!
My husband LOVED this dish. Delicious is an understatement. I followed the recipe exactly, serving it over rice. SO easy & a great dish to serve special guests. Thanks, Holly!
You’re very welcome Bets! SO happy to hear that your husband loved this pork! Mine does too :)
Yum!!
My husband and son enjoyed it too.
Made enough sauce to drizzle over rice and asparagus sides.
THANK YOU Holly!
You are so very welcome Patty! So glad that your family loves this pork tenderloin recipe!
I made this recipe and followed it to the letter. It was delicious! Do not change a thing. My husband must have told me three times how good it was. The sauce is so smooth and tasty. I thought the Dijon would be overpowering but it was perfect for the tenderloin. Searing and making sure temperature doesn’t exceed 145 (it will go up slightly while resting) is key. I will make this again…and again and again!
So glad you loved this as much as we do Liz!
That looks delicious!
We couldn’t agree more Lisa!