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.
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