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
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
After you sauté the pork, add some fresh herbs before deglazing the pan. Thyme or rosemary come to mind; just keep it simple.
More Pork Recipes
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