Are you looking for a meal that is elegant enough for a dinner party, but quick enough for a busy weeknight? A dish that guarantees a perfectly tender, juicy, and incredibly flavorful result every single time, without any complicated steps? This amazing, from-scratch Perfect Pork Tenderloin, served with a luscious, herby mustard cream sauce, is that show-stopping meal you’ve been searching for.
This isn’t just a recipe; it’s your ultimate guide to mastering one of the most delicious and versatile cuts of meat. We’ll show you the foolproof, professional sear-then-roast method that is the secret to a beautifully caramelized crust and an unbelievably juicy interior. Paired with a quick and easy, one-pan cream sauce, this is a restaurant-quality dinner that will make you feel like a culinary superstar in your own kitchen.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Restaurant-Quality Pork Dinner
What makes this Pork Tenderloin recipe truly “perfect” is its brilliant, yet simple, cooking technique and its incredible depth of flavor. The pork is crusted in a bold, fragrant rub of crushed peppercorns and fresh herbs, which creates a stunning crust. The secret to a perfectly juicy, never-dry result is the sear-then-roast method. We first pan-sear the tenderloin in a hot skillet to create a deep golden-brown crust, and then we finish it in the oven to ensure it cooks through gently and evenly. The final touch is a luxurious, creamy mustard pan sauce made right in the same skillet.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for This Elegant Meal
This recipe uses a handful of fresh, high-impact ingredients to create its signature rich and savory flavor.
- The Pork Tenderloin: The lean and tender star of the show.
- What it is: Pork tenderloin is a long, thin, and very lean cut of meat that is prized for its incredible tenderness. It’s a fantastic choice for a quick-cooking, elegant meal. This recipe calls for two tenderloins, which is about 1 1/2 to 2 pounds total.
- Pro Tip: Before you cook, it’s a great idea to trim off the “silver skin,” a tough, silvery membrane that often runs along the side of the tenderloin.
- The Peppercorn-Herb Rub: A bold, fragrant crust.
- Tri-Color Peppercorns: Using a blend of black, white, and green peppercorns provides a much more complex and nuanced peppery flavor than black pepper alone.
- Fresh Herbs: It is highly recommended to use fresh thyme and fresh rosemary. Their fragrant, woodsy aroma and flavor are far superior to dried herbs and are the key to a truly gourmet-tasting crust.
- The Herby Mustard Cream Sauce: A rich, tangy, and luxurious finish.
- The Pan Sauce Base: The secret to an incredible pan sauce is to build it in the same pan you used to sear the pork. This allows you to scrape up and incorporate all those delicious, caramelized brown bits (the fond), which are pure flavor.
- Whole-Grain Mustard: Using a whole-grain mustard is a fantastic choice that adds a wonderful, sharp, tangy flavor and a beautiful, rustic, textured appearance to the sauce.
Step-by-Step to the Perfect Pork Tenderloin
This delicious meal comes together in just a few simple stages.
Step 1: Create the Rub and Sear the Pork Tenderloin
Step 1: First, preheat your oven to a hot 425°F (218°C).
Step 2: Make your peppercorn-herb rub. Place the 1 tablespoon of tri-color peppercorns in a resealable bag and use a meat mallet or a rolling pin to coarsely crush them.
Step 3: In a small bowl, mix together the crushed peppercorns, the 1 tablespoon of kosher salt, the 1 teaspoon of minced fresh thyme, the 1 teaspoon of minced fresh rosemary, and the 1/2 teaspoon of crushed red pepper, if you are using it.
Step 4: Pat your pork tenderloins completely dry with a paper towel and season them generously on all sides with the seasoning mix.
Pro Tip: Patting the meat dry is the number one secret to getting a beautiful, golden-brown crust or sear!
Step 5: In a large, oven-safe skillet (a 12-inch cast-iron skillet is perfect here!), heat the 2 tablespoons of olive oil over medium-high heat.
Step 6: Carefully add the seasoned pork to the hot skillet. Cook, turning as needed, for about 5 minutes, until the pork is beautifully browned on all sides.
Step 2: Roast to Juicy Perfection
Step 1: Transfer the entire skillet to the preheated oven. Roast for 15 to 20 minutes, until the pork is cooked through.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork tenderloin is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the meat registers 145°F (63°C).
Step 2: Transfer the cooked pork to a cutting board and tent it loosely with foil to let it rest for at least 10 minutes. Do not wipe out the skillet!
Step 3: The 5-Minute Herby Mustard Cream Pan Sauce
Step 1: Return the skillet that you cooked the pork in to the stovetop over medium heat. Melt the 3 tablespoons of butter.
Step 2: Add the 2 minced cloves of garlic, the 1 teaspoon of minced fresh thyme, and the 1 teaspoon of minced fresh rosemary. Cook for about one minute, until fragrant.
Step 3: Sprinkle the 2 tablespoons of all-purpose flour over the top and cook, stirring constantly, for an additional minute to cook out the raw flour taste.
Step 4: Slowly and gradually, while whisking constantly, pour in the 1 1/2 cups of heavy cream. Bring the mixture to a simmer and let it cook for about 2 minutes, until the cream has thickened slightly.
Step 5: Stir in the 2 tablespoons of whole-grain mustard and the 2 tablespoons of chopped fresh parsley. Give the sauce a final taste and adjust the seasoning with salt and pepper as needed.
To serve, slice the rested pork tenderloin into thick medallions. Arrange the slices on a platter and spoon some of the delicious, warm sauce over the top. Serve the remaining sauce on the side.
The Best Juicy & Perfect Pork Tenderloin Recipe
An elegant recipe for a perfectly cooked pork tenderloin with a rich and flavorful herby mustard cream sauce. The pork tenderloin is coated in a crust of crushed peppercorns and fresh herbs, then pan-seared to create a golden-brown exterior before being finished in the oven. A creamy pan sauce is then made in the same skillet using the pan drippings, fresh herbs, garlic, heavy cream, and whole-grain mustard. The rested pork is sliced and served with the sauce.
Ingredients
- For the Pork Tenderloin:
- 1 tablespoon tri-color peppercorns
- 1 tablespoon kosher salt
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon crushed red pepper (optional)
- 1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
- 2 tablespoons olive oil
- For the Herby Mustard Cream Sauce:
- 3 tablespoons salted butter
- 2 cloves garlic, minced
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 2 tablespoons whole-grain mustard
- 2 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Preheat the oven to 425°F.
- Crush the peppercorns coarsely. In a bowl, mix them with the salt, 1 teaspoon of thyme, 1 teaspoon of rosemary, and the optional crushed red pepper.
- Rub the seasoning mix all over the pork tenderloin.
- Heat the olive oil in a large, heavy-bottomed ovenproof skillet over medium-high heat. Add the pork and cook for about 5 minutes, turning as needed to brown all sides.
- Transfer the entire skillet to the preheated oven and bake for 15 to 20 minutes, until a meat thermometer inserted into the thickest part reads 145°F.
- Transfer the pork to a cutting board and tent it with foil to rest.
- Make the Sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, 1 teaspoon of thyme, and 1 teaspoon of rosemary. Cook for one to two minutes until fragrant.
- Sprinkle in the flour and cook, stirring, for one additional minute to form a roux.
- Whisk in the heavy cream and bring the sauce to a simmer. Let it simmer for about 2 minutes until it thickens slightly.
- Stir in the whole-grain mustard and the chopped parsley. Taste and adjust seasoning as needed.
- Slice the rested pork and arrange it on a platter. Spoon some of the sauce over the top and serve the remaining sauce on the side.
Notes
- Using an ovenproof skillet is essential for this recipe, allowing you to go from searing on the stovetop to roasting in the oven with the same pan.
- A meat thermometer is the most reliable way to ensure the pork is cooked to the perfect temperature (145°F) without being overcooked.
- Letting the pork rest after roasting is a crucial step that allows the juices to redistribute, ensuring a tender and moist result.
What to Serve With Your Pork Tenderloin
This beautiful and elegant dish is a fantastic centerpiece for a complete and comforting meal.
- Creamy Mashed Potatoes: The absolute perfect partner for sopping up every last drop of that incredible mustard cream sauce.
- Roasted Vegetables: Serve it alongside some simple, roasted asparagus, green beans, or broccoli.
- Egg Noodles or Rice: Spoon the pork and sauce over a bed of wide egg noodles or a fluffy rice pilaf.
Storage and Make-Ahead Tips
- Make-Ahead: You can get a head start by preparing the peppercorn-herb rub up to a week in advance and storing it in an airtight container. You can also season the pork tenderloin with the rub up to 24 hours in advance and keep it, well-wrapped, in the refrigerator.
- Storage: Store any leftover pork and the sauce in separate, airtight containers in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the pork without drying it out is to place the slices in a covered skillet with a small splash of chicken broth or water over a low heat until they are warmed through.
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Creative Recipe Variations
- Add a Sophisticated Splash of Wine: For an even richer and more complex pan sauce, you can deglaze the pan with about 1/4 cup of a dry white wine or a brandy after you have sautéed the garlic and herbs. Let the wine cook down for a minute before you add the flour.
- Use a Different Cut of Meat: This same delicious rub, sauce, and cooking method is also absolutely fantastic with boneless, skinless chicken breasts (be sure to pound them to an even thickness first) or even a beef tenderloin.
- Make it a Creamy Mushroom Sauce: For a classic steakhouse-style sauce, you can sauté about 8 ounces of sliced cremini mushrooms in the butter after you have sautéed the garlic and herbs.
Enjoy Your New Favorite “Fancy” Weeknight Meal!
You’ve just created a truly special skillet dinner that is a perfect harmony of wholesome, fresh, and delicious flavors. This Perfect Pork Tenderloin is a testament to the power of a simple, technique-driven meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork tenderloin?
There are two main secrets! First, be sure to use an instant-read thermometer. Pork tenderloin is very lean and can go from perfectly cooked to dry in just a minute or two. Pulling it from the oven the moment it reaches an internal temperature of 145°F (63°C) is crucial. Second, you must let the cooked pork rest for at least 10 minutes before you slice into it. This allows the juices to redistribute throughout the meat, guaranteeing a tender and juicy result.
Q2: What is the difference between a pork tenderloin and a pork loin?
While their names are very similar, they are two completely different cuts of meat! A pork tenderloin is a long, thin, and very lean muscle that is incredibly tender. A pork loin, on the other hand, is a much larger, wider, and fatter cut of meat that is typically sold as a large roast or cut into thick pork chops. For this recipe, you must use a pork tenderloin.
Q3: Can I make this dish ahead of time?
This dish is at its absolute best when the pork is cooked and served fresh. However, for a fantastic time-saving trick, you can prepare the entire herby mustard cream sauce up to 2 days in advance and store it in an airtight container in the refrigerator. When you are ready to eat, you can simply cook your pork and gently reheat the sauce on the stovetop.
Q4: Can I use a different kind of mustard in the sauce?
Of course! While the whole-grain mustard adds a wonderful, rustic texture and a tangy flavor, you could also use an equal amount of a smooth and sharp Dijon mustard or a spicy brown mustard.
Q5: What is the best skillet to use for a stovetop-to-oven meal like this one?
The absolute best tool for this job is a large, 12-inch, well-seasoned cast-iron skillet. Cast iron heats very evenly, gets a fantastic sear on the pork, and can go seamlessly from the stovetop to the hot oven. A large, oven-safe stainless steel skillet or a Dutch oven would also work beautifully.