Mustard Cream Pork Tenderloin Recipe
Recipe information
Make Mustard Cream Pork Tenderloin in just 1h . Juicy pork tenderloin medallions topped with house-made mustard cream sauce. Served with spicy mashed potatoes and honey-buttered roasted carrots.
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Ingredients
Pork Tenderloin
Mustard Cream Sauce
Spicy Mashed Potatoes
Honey-Buttered Roasted Carrots
Preparing the Pork Tenderloin
1. Sear the Pork Tenderloin
Season the pork tenderloin with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the tenderloin on all sides until browned, about 4-5 minutes total. Remove from skillet and set aside.
2. Cook the Pork
Lower the heat to medium and return the pork to the skillet. Cover and cook for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 5 minutes before slicing into medallions.
Making the Mustard Cream Sauce
3. Prepare the Sauce
In the same skillet, add minced garlic and sauté for 1 minute. Pour in heavy cream and Dijon mustard, stirring to combine. Let simmer for 3-4 minutes until slightly thickened. Stir in chopped parsley and season with salt and pepper to taste.
Cooking the Spicy Mashed Potatoes
4. Boil and Mash Potatoes
In a large pot, boil peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to pot. Add butter, milk, cayenne pepper, and salt. Mash until creamy and smooth.
Roasting the Carrots
5. Roast the Carrots
Preheat the oven to 400°F (200°C). In a mixing bowl, toss carrot sticks with honey, butter, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
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