Ivo's Pork Tenderloin in Mustard Cream Sauce

Elevate your dinner table with "Ivo's Pork Tenderloin in Mustard Cream Sauce," a show-stopping recipe that marries succulent pork tenderloin with a rich, velvety mustard cream sauce. Perfectly seared and oven-roasted, the pork is tender and juicy, while the sauce combines the tangy kick of Dijon and whole grain mustard with the lusciousness of heavy cream. This one-skillet dish also features aromatic shallots and garlic, deglazed with chicken stock for a deeply flavorful base. Quick to prepare in just 45 minutes, it’s ideal for both weeknight dinners and special occasions. Serve this elegant entrée alongside mashed potatoes, roasted vegetables, or buttered noodles to complete the meal. With its balanced flavors and approachable gourmet flair, this recipe is a must-try for fans of creamy mustard-based sauces and perfectly cooked meats.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 2 medium shallots, finely minced
• 2 cloves garlic cloves, minced
• 1 cup chicken stock
• 0.75 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 2 tbsp fresh parsley, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the pork tenderloin dry with paper towels and season all sides with salt and pepper.

Step 3

Heat the olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.

Step 4

Transfer the skillet to the oven and roast the pork tenderloin for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven and transfer the pork to a cutting board to rest, loosely tented with foil.

Step 5

In the same skillet, melt the butter over medium heat. Add the minced shallots and cook for 2-3 minutes, stirring occasionally, until softened.

Step 6

Add the minced garlic and sauté for an additional 30 seconds until fragrant.

Step 7

Pour in the chicken stock and scrape the bottom of the skillet with a wooden spoon to deglaze, loosening any browned bits. Let the stock reduce by half, about 3-4 minutes.

Step 8

Lower the heat to a gentle simmer and stir in the heavy cream, Dijon mustard, and whole grain mustard. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.

Step 9

Slice the rested pork tenderloin into medallions and return them to the skillet, spooning the mustard cream sauce over the top. Let the pork warm in the sauce for 1-2 minutes.

Step 10

Garnish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a side of buttered noodles.

Nutrition Facts

Serving size	(1200.3g)

Amount per serving	% Daily Value*
Calories	1920.3

Total Fat 138.4g	0%
Saturated Fat 59.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 571.7mg	0%
Sodium 334782.3mg	0%
Total Carbohydrate 19.9g	0%
Dietary Fiber 1.6g	0%
Total Sugars 3.8g
Protein 127.4g	0%

Vitamin D 36.3IU	0%
Calcium 105.3mg	0%
Iron 8.4mg	0%
Potassium 2318.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.9%

Protein: 27.8%

Carbs: 4.3%