Mustard Cream Pork Tenderloin Recipe
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
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Pork Tenderloin
Mustard Cream Sauce
Spicy Mashed Potatoes
Honey-Buttered Roasted Carrots
Method
Preparing the Pork Tenderloin
- 1
- 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.
