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Pork Tenderloin with Mustard Cream Sauce

Pork tenderloin cooks quickly so makes a good weeknight meal, but it can be dressed up too. Pork pairs really well with strong flavors like mustard and tarragon, and the bit of cream in the sauce for this dish really rounds out the meal.

I use my sous vide machine to cook pork tenderloin, followed by a sear in a super hot pan. This ensures that it gets cooked to the perfect temperature. I like my pork medium well. It should be cooked to at least 145-150 for food safety reasons. You can also grill pork tenderloin with great results.

After searing the pork, a pan sauce is made with cream, broth, dijon, whole grain mustard, tarragon, thyme, salt and pepper. This is served over the seared, sliced pork. I served it with mashed potatoes, but you could also serve with roasted potatoes, rice, or any steamed vegetable.

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Pork Tenderloin with Mustard Cream Sauce

Tender pork with creamy mustard sauce
Course Main Course
Keyword Main Dish, Pork
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings

Ingredients

For the pork:

  • 2 1 lb pork tenderloins
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried thyme

For the sauce:

  • 1/4 cup cream or half and half
  • 1/4 cup water or broth more as needed
  • 1 tbsp dijon mustard
  • 1 tbsp whole grain mustard
  • 1 tsp dried tarragon or chopped fresh
  • 1 tsp dried thyme or chopped fresh
  • salt and pepper to taste

Instructions

For the pork:

  • Cut the tenderloins in half long ways to make 4 pieces. This makes them easier to sear later. Mix the salt/pepper and spices together and rub into the meat. Place in a sous vide bag and seal.
  • Heat your sous vide machine to 150 and cook the pork for 1-4 hours.
  • Remove from the heat and dry with paper towels.
  • Heat a cast iron skillet over high heat with 2 tbsp oil until smoking hot.
  • Add 2 of the tenderloins and sear without moving until well browned on one side. Rotate and brown on all sides. Repeat with the other pieces. Set aside. After the pork has rested, slice into 1/2 inch slices.

For the sauce:

  • In the same pan, add the broth or water and both mustards, scraping up any browned bits in the pan. Add the cream and herbs. Let simmer slightly and taste to adjust the seasoning.
  • Serve over the pork.
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