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Pork Tenderloin with Mustard-Cream Sauce

Created by Chuck,


This is one of the dishes I love to pull out for company. It's rich and tasty, very quick, and a true restaurant-quality recipe that always impresses.
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At a glance
Main Ingredient
Cooking Method
1 1/2 pounds pork tenderloin (2 small tenderloins)
2 tablespoons olive oil
5 tablespoons butter
1 teaspoon shallot, minced
1/4 cup dry white wine
2/3 cup chicken stock
2 1/2 tablespoons dijon mustard
2/3 cup heavy cream
1 teaspoon fresh basil, finely chopped
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh chives, finely chopped, for garnish


Pat pork dry with paper towels and season with salt and pepper. Cut into 1-inch slices. Heat oil and 4 tablespoons of butter in large frying pan or electic skillet over medium-high heat. Saute pork 3 minutes per side, then remove and transfer to a warm, covered plate and keep warm.

While pork is sitting, add 1 tablespoon butter and shallot to pan and cook over moderate heat until softened. Add wine, stock and mustard and simmer, scraping brown bits, until reduced by half. Add cream and basil and simmer until thickened. Stgir in parsley, and salt and pepper to taste. Pour sauce over pork and garnish with chopped chives.

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