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 recipeRosé all day: wine tour with sommelier-guide and 3 winery visits in Provence
Splash of rosé here, splash of rosé there, splash of rosé everywhere. Let's explore three wonderful wine estates in the world-famous rosé area that is Provence!
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
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 …
Picnic Fare Roast Chicken Recipe from Alice
August 10, 2022
Apparently, when Alice B. Toklas went on a picnic, she did not fool around. I say “apparently” because I can find no evidence that today’s recipe was either taken on a picnic by Toklas or is actually her recipe. I have an uncredited magazine clipping — most likely from the ’90s or early ’00s — …
My Warm Winter Menu from Provence
February 12, 2021
The following menu is for cold days, regardless of where you live in the world. These three recipes are easy to prepare. The soup can, and almost should be, made in advance to maximize the marriage of flavours. The slow-roasted lamb requires very little preparation time and even less monitoring but will fill your home …
Pompe à l’Huile a Christmas Holiday Recipe from Provence
December 5, 2025
Kristi Espinasse is the wordsmith behind “French Word-a-Day,” a blog she has written religiously for over two decades. While she no longer publishes daily, her articles are always a heartwarming chronicle of life in the South of France. Kristi is an American born in the Philippines. Her path to living in Provence was unplanned, arriving …
No Comment