Almost a Classic! My Recipe for Pork Tenderloin in a Mustard Cream Sauce
David Scott Allen · Main Course · Pork · Provencal Recipes · TasteDo you have go-to recipes that you can practically make in your sleep? I have been tweaking this recipe for pork tenderloin in a mustard cream sauce for decades. When I say tweaking, the beauty of this recipe is that there are six (6) ingredients, and it’s easy to make and almost failproof. Recently, I prepared the dish for Susan and Townie of Provence WineZine to pair with a special bottle of Châteauneuf-du-Pape. Perhaps this red wine cuvée from Château des Fines Roches should be called Forget Me Not, a bit like the recipe. Once you make it, you will make it again and again. I’ve been making this pork tenderloin recipe since I was fresh out of college — different every time, yet somehow the same.
Pork Tenderloin in a Mustard Cream Sauce
The beauty of this recipe is that it has only six ingredients, is easy to make, and is almost failproof.
Ingredients
- 4 tbsp butter
- 1 1/2 lbs pork tenderloin trimmed
- 1/4 cup Madeira wine (see notes for substitutions)
- 3 tbsp Dijon mustard (not stone ground)
- 1 cup cream
- parsley freshly chopped for serving
- rice steamed for serving
Instructions
- Thirty minutes before cooking, slice the pork into 1/2-inch slices, season well with salt and refrigerate until ready to sauté.
- Measure all the other ingredients.
- Melt the butter in a skillet over medium-high heat. Pat the pork dry and brown on both sides; transfer to a warmed plate and tent with foil to keep warm and finish cooking.
- Raise the heat to high and deglaze the pan with the Madeira wine. When syrupy, add the mustard and cream; stir to combine.
- Transfer the sauce to a platter and arrange the pork medallions on top when thick.
- Garnish with chopped fresh parsley and serve with steamed rice.
Notes
Instead of Madeira wine, you can use port (ruby or tawny), vermouth (red or white), marsala, brandy, whiskey, or scotch. If you prefer not to use alcohol, you can deglaze the pan with chicken stock.
After you sauté the pork, add some fresh herbs before deglazing the pan. Thyme or rosemary come to mind; just keep it simple.
After you sauté the pork, add some fresh herbs before deglazing the pan. Thyme or rosemary come to mind; just keep it simple.
Tried this recipe?Let us know how it was!
More Pork Recipes
Porc rôti Provençal Roasted Pork
Tender juicy slices of pork tenderloin encrusted with fresh herbs and shallots.
Check out this recipe
Pork Tenderloin in Marsala Sauce
Tender pork medallions and mushrooms in a light and lovely Marsala sauce.
Check out this recipe
Pork Tenderloin en Croûte with Porcini Demiglace
Although there are a few steps to this recipe, it's a terrific "Sunday" kitchen project with a wonderfully delicious finish. If you are short on time, see the notes below.
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
A Beef Casserole from Nice les Alouettes sans Tête
January 30, 2023
There is little debate that most things sound better in French than in English, and this dish, les Alouettes sans tête (English: “larks without heads”), is one clear example. In this old Niçoise recipe, thin slices of beef are stuffed with a mixture and slow-cooked in a tomato-based sauce. Like most stews, this casserole is …
Artichokes à la Barigoule a Provencal Classic
July 22, 2020
Artichokes à la Barigoule might be on the menu, I could hardly wait for the day to arrive. This classic Provencal dish includes artichokes, salted pork, onions and white wine. What's not to love about that combination?…
Roasted Shrimp and Tomatoes an Easy One Pot Recipe
April 4, 2022
There is no question that my heart is equally split between France and Italy, which is why I run small-group Goût et Voyage tours in both Provence and Tuscany. The scenery is similar, yet architectural and cultural differences make travel in both locations pure joy. However, when it comes to the culinary customs in the …
Wine Pairing with Cumin-Roasted Pork Chops
October 22, 2021
What’s for dinner? It is a question I have asked myself daily for the past 400 days. Yes, I have cooked every meal since mid-March 2020 at home. No restaurants, no take-out, nothing. But, if you know me, I enjoyed it, especially these cumin-roasted pork chops. In the spirit of transparency, Markipedia cooked a few …
No Comment