Pork Tenderloin With Mustard Sauce Made Tender

Optional — the recipe works without them.

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1

Heat the oven to 400°F. Pat the pork tenderloin dry and season all over with kosher salt and black pepper (about 5 minutes). It's ready when the pork is evenly seasoned and the oven has reached 400°F.
2

Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat. Sear the pork for 2 minutes per side, turning to brown all four sides. It's ready when all four sides have a well-browned crust.
3

Transfer the skillet to the 400°F oven and roast the pork for about 10 minutes, checking the thickest part with an instant-read thermometer. It's ready when the thickest part reaches 145°F.
4

Transfer the pork to a cutting board and rest for 3 minutes. Leave the skillet on the stovetop over medium heat. It's ready when the pork has rested for 3 minutes.
5

Melt the butter in the skillet, add the shallot and garlic, and cook for 1 minute. Stir in the chicken broth, Dijon mustard, maple syrup, and heavy cream. It's ready when the shallot softens and the sauce ingredients are evenly combined.
6

Simmer the sauce over medium heat for 2 minutes, scraping up the browned bits from the skillet, then slice the pork and spoon the sauce over it. It's ready when the sauce lightly coats the back of a spoon and the browned skillet bits have been incorporated.

Sear the tenderloin on all four sides before roasting so the pan develops browned bits for the mustard sauce. Pull the pork at 145°F rather than cooking it by time alone because tenderloin thickness varies.
Use an instant-read thermometer in the thickest part and remove the pork when it reaches 145°F; if the sauce is too thin, simmer it for another 1 to 2 minutes before serving.

The pork can become dry if it is left in the oven too long while relying only on the recipe's timing.

270 kcal

Calories

25g

Protein

6g

Carbs

17g

Fat

1g

Fiber

540mg

Sodium