Kalyn's Kitchen

Easy Pan-Fried Pork Tenderloin with Mustard Sauce

Easy Pan-Fried Pork Tenderloin with Mustard Sauce is inexpensive, and quick for a work-night dinner and this recipe is low-carb, Keto, low-glycemic, South Beach Diet friendly, and gluten-free! Use Easy to Cook Recipes to find more recipes like this one.

Click here to PIN easy Pan-Fried Pork Tenderloin with Mustard Sauce!

Easy Pan-Fried Pork Tenderloin with Mustard Sauce found on KalynsKitchen.com.

How about a new ultra-easy pork recipe that’s low-carb, Keto, low-glycemic, South Beach Diet friendly, and gluten-free?  Lately I’m loving pork tenderloins, a lean cut that’s usually sold in packs of two with a total weight of about two pounds.  As long as you’re careful not to overcook the meat, pork tenderloin is incredibly easy to cook well, and Jake and I both loved this Easy Pan-Fried Pork Tenderloin with Mustard Sauce.

If you have an Instant Read Meat Thermometer (affiliate link), I’d pull it out of the drawer for this recipe.  The USDA now recommends pork be cooked to 145F, and if you take this off the heat when it reaches that temperature and let it rest for ten minutes, the pork will be juicy and tender.

Easy Pan-Fried Pork Tenderloin with Mustard Sauce found on KalynsKitchen.com

The pork didn’t have much fat, but we did trim off a little. Season the pork, heat the oil in a large heavy saute pan, and brown the pork over medium heat until it’s nicely browned on all sides. Then cover the pan, lower the heat to medium low, and cook until the temperature reaches 145F. This took about 20 minutes for us, and this is how the meat looked when it had reached that temperature.

Put the pork on a plate and cover tightly with foil to keep it warm. Let pork rest for 10 minutes before you cut it. While the pork rests, deglaze the pan with 2 T water or chicken stock, scraping off any browned bits.  Then add both mustards, the sour cream, and any accumulated juice that’s on the plate where the pork is resting, and simmer for a few minutes until the sauce is hot.

When the pork has rested for 10 minutes, cut it into pieces about 3/4 inch thick and serve with sauce spooned over.

Easy Pan-Fried Pork Tenderloin with Mustard Sauce found on KalynsKitchen.com

More Tasty Low-Carb Recipes with Pork:

Low-Carb Grain Free “Breaded” Pork Chops with Mustard Cream Sauce ~ Kalyn’s Kitchen
Lime-Marinated Pork Tenderloin with Chimichurri ~ Dinners, Dishes and Desserts
Creole-Seasoned Pan-Fried Pork with Tomato-Pepper Salsa ~ Kalyn’s Kitchen
Garlic Balsamic Crusted Pork Tenderloin ~ Lauren Kelly Nutrition
Grilled Ginger Soy Pork Chops ~ Kalyn’s Kitchen

Easy Pan-Fried Pork Tenderloin with Mustard Sauce

Easy Pan-Fried Pork Tenderloin with Mustard Sauce is inexpensive, and quick for a work-night dinner.


  • 2 pork tenderloins, about 1 lb. each
  • salt and fresh-ground pepper for seasoning the pork
  • 2-3 tsp. olive oil (will depend on your pan, but don’t use a non-stick pan for this recipe)
  • 2 T chicken stock (or water)
  • 1/3 cup spicy brown mustard
  • 3 T Dijon mustard
  • 3 T sour cream


  1. Trim visible fat from the pork tenderloins and season on all sides with a little salt and fresh ground black pepper.
  2. Heat the oil in a large heavy frying pan with a tight-fitting lid over medium heat.  (For best results browning the meat, don’t use a non-stick pan.)
  3. Add pork and cook until the meat is well-browned on all sides, about 5 minutes.
  4. Lower heat to medium low, cover the pan and cook until the temperature of the pork reaches 145F.
  5. This will take about 20-25 minutes, but for best results use an Instant Read Meat Thermometer (affiliate link) to tell when pork reaches that temperature.
  6. Remove the meat to a plate and cover with foil.
  7. Let meat rest for ten minutes while you make the sauce.
  8. Turn the heat back to medium and de-glaze the pan with the chicken stock (or water), scraping off any browned bits from the bottom of the pan.
  9. Lower heat and add the spicy brown mustard, Dijon mustard, and sour cream, whisking to combine.
  10. Cook sauce for a few minutes to heat through, adding a little water if the sauce seems too thick.
  11. After ten minutes of resting, slice the pork into pieces about 3/4 inch thick.
  12. Serve sliced pork with the sauce spooned over.


Recipe adapted slightly from Everyday Food: Great Food Fast.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pork tenderloin is a wonderfully inexpensive protein source and this Easy Pan-Fried Pork Tenderloin with Mustard Sauce is low-carb, low-glycemic, and perfect for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Easy Pan-Fried Pork Tenderloin with Mustard Sauce found on KalynsKitchen.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    16 Comments on “Easy Pan-Fried Pork Tenderloin with Mustard Sauce”

  1. Finally made this tonight, and as with all your recipes, it was super tasty! I'm keeping this one in mind for the next time I have folks over for dinner. Quick question: do you suggest storing the sauce separate from there leftover pork or together? Thanks for another great one!!!

  2. So glad you enjoyed it!

  3. This was so delicious!!!! A big hit with dinner guests as well. Definitely will make again and I'm looking forward to my leftovers for lunch. Thanks Kalyn!!!

  4. Pork tenderloin is one of our go-to easy meats for dinner. That mustard sauce is a great way to dress it up.

  5. Katherine and Kelly, thanks. Loved it here.

    Zesty, how about an apricot glaze, Teriyaki sauce, or some type of tomato sauce. The options are endless.

  6. I really never would have thought to cook pork tenderloin entirely on the stove! I guess by covering it, it stays moist and tender? I'm definitely going to be trying this, sans the mustard sauce (sorry, not a mustard man!).

  7. I love pork tenderloin — so easy to make! I need to try this mustard sauce next time we have pork. Sounds tasty — and I agree with Lydia — it would be great on chicken, too.

  8. This looks delicious! I love pork tenderloin – it's so flavorful and tender. And I'm always a sucker for mustard sauce. Can't wait to give this a go!

  9. Joanne, me too, lol! I think when they lowered the "safe" temperature that helped out a lot of people.

    Becky, thanks so much! I find meat so hard to photograph.

  10. What a beautiful pork dish! I love the plate and fork you used on the top post!

  11. I have many MANY childhood memories of dry pork but when I started preparing it myself I realized that this didn't need to be the case! Love this sauce!

  12. Lisa, good catch (Kalyn hits head on desk!) It should be sour cream; will fix it!

    Jeannie, I'm guessing this would be great on pork chops too.

    Lydia, that sounds tasty.

  13. Since I don't eat pork, I'm thinking about grilling chicken breasts and using that great-looking mustard sauce on them. Sometimes, the simplest dishes are truly the most satisfying.

  14. Now I'm wishing I'd bought that pork I walked past today. I'm guessing the mustard sauce would be awesome with pork chops as well.

  15. Looks good. The recipe mentions sour cream but the ingredient lists mayo. Which is preferred?