A succulent herb-crusted pork tenderloin served with a rich and tangy mustard cream sauce.
25 minutes
A succulent herb-crusted pork tenderloin served with a rich and tangy mustard cream sauce.
Boneless Pork Tenderloin
0 lb
to taste
to taste
tablespoons
tablespoons
cups
tablespoons
tablespoons
Calvados
tablespoons
Chopped Fresh Parsley Leaves
tablespoons
1. Season Pork Tenderloin
Begin by seasoning your pork tenderloin generously with salt and freshly ground black pepper. This foundational step enhances the meat's natural flavors and is crucial for a well-seasoned dish.
2. Heat Skillet and Brown Pork
Next, heat a large skillet over medium-high heat for about a minute. Add 2 tablespoons of butter and/or olive oil to the skillet. When the butter starts to foam or the oil begins to dimple, place the pork tenderloin into the skillet. Allow the meat to brown on all sides, which should take about 4 to 6 minutes. Browning the meat is important as it creates a flavorful crust that enhances the overall taste of the dish.
3. Rest and Slice Pork
Once the tenderloin is well-browned, turn off the heat, remove the meat from the skillet, and let it rest on a cutting board. This rest period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result. Leave the skillet to cool slightly. After the meat has rested, slice the tenderloin into inch-thick pieces.
4. Brown Sliced Pork
Return the skillet to medium-high heat and add the remaining 2 tablespoons of butter and/or oil. Place the sliced pork back into the skillet and brown each side, about 2 to 3 minutes per side. This additional browning step ensures that each slice is perfectly seared and delicious.
5. Transfer Pork to Platter
Reduce the heat to low and transfer the browned pork slices to a warm platter. This keeps the meat warm while you focus on making the sauce.
6. Prepare Sauce
To make the sauce, add 1/2 cup of water to the skillet. Turn the heat to high and cook, stirring and scraping up any browned bits from the bottom of the pan for about a minute. These bits are packed with flavor and make your sauce rich and savory. Lower the heat slightly and stir in the cream. Cook until the sauce is slightly thickened, then add the Dijon mustard, lemon juice, or Calvados, if using. Taste the sauce and adjust the seasoning as needed.
7. Serve Pork with Sauce
Finally, serve the pork slices with the sauce spooned over the top. If desired, garnish with chopped fresh parsley leaves for a touch of color and freshness. Enjoy your herb-crusted pork tenderloin with mustard cream sauce, knowing you’ve created a flavorful and satisfying dish.
Add a spoonful of honey or maple syrup for a sweet contrast, or infuse with a splash of cognac or white wine for depth. Smoked paprika or chipotle in adobo can introduce a warm, smoky element.
Swap in tarragon, dill, and chervil for a French-inspired flavor profile, or use sage, oregano, and basil for an Italian twist.
Use whole-grain mustard for a rustic texture, or hot English mustard for a spicier kick. Alternatively, try a flavored mustard, like a horseradish or herb mustard, for a different flavor profile.
Brine the pork tenderloin in a solution with apple cider vinegar, sugar, and aromatics before cooking to impart additional moisture and flavor. Or, marinate in a mixture of garlic, citrus zest, and olive oil.
Introduce a fruit component by adding a spoonful of fig jam, apricot preserves, or blackberry compote to the mustard sauce for a subtle sweetness and complexity.
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