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.

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.

Author: Evelyn

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.

Find it online: https://cookupjoy.com/pork-tenderloin-recipe/