Pork Tenderloin with Mustard Sauce (Video)
This pan-fried Pork Tenderloin with Mustard Sauce is a super quick and easy low-carb dinner that mustard fans are going to love!
PIN Pork Tenderloin with Mustard Sauce to try it later!
Recently I noticed this very tasty recipe for Pork Tenderloin with Mustard Sauce back in the archives with a photo that probably wouldn’t have enticed you to make it. So I made it again and took some better photos to encourage you to try this ultra-easy pork recipe that’s low-carb and super quick to make for dinner. And if you happen to be a mustard fan you’ll love the creamy mustard sauce served on the pork!
Recipes like this one that cook in a skillet on top of the stove are what I call Skillet Meals, and I love stove-top dinners or main dishes for a quick meal! Of course I always like to “improve” a recipe when I’m taking new photos, but the only thing I changed for this easy pork tenderloin recipe was to be a little more specific about the spices to rub on the pork and to slightly increase the sauce ingredients, because I love the mustardy sauce. We devoured it when we tested the recipe and took the new photos; if you like these ingredients I hope you’ll try this soon for an easy dinner.
What is Pork Tenderloin?
Pork Tenderloin is an extra-lean cut of pork that’s usually sold in packs of two with a total weight of about two pounds. Tenderloin is not the same as pork loin, so read that information if you’re not clear about that. As long as you’re careful not to overcook the meat, pork tenderloin is easy to cook, and I love this recipe.
How can you be sure the Pork Tenderloin is done?
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/63C, 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.
What ingredients do you need for this recipe?
- pork tenderloin
- Pork Chop Seasoning (optional, but good)
- Garlic Powder (affiliate link)
- Kosher Salt (affiliate link)
- fresh-ground black pepper
- Olive Oil (affiliate link)
- canned chicken broth (affiliate link) (or water)
- spicy brown mustard
- Dijon mustard
- sour cream
How to make Pork Tenderloin with Mustard Sauce:
(Scroll down for complete recipe with nutritional information.)
- Trim fat from the pork tenderloin pieces. (We cut them in half crosswide to fit into the pan better.
- Season the pork with Pork Chop Seasoning (if using), garlic powder, salt, and fresh-ground black pepper.
- Heat the oil in a large heavy skillet, 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/62C.
- This took about 20 minutes for us, put the pork on a plate and cover tightly with foil to keep it warm. Let pork rest for 10 minutes while you make the sauce.
- Mix sour cream and both mustards, and taste to see if the mustard flavor is as strong as you’d like it.
- Using medium heat, deglaze the pan with the chicken broth (or water), scraping off any browned bits.
- Then lower heat and add mustard-sour cream sauce and accumulated juice that’s on the plate, whisking it into the sauce.
- 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.
More Tasty Low-Carb Recipes with Pork:
- Grain Free Breaded Pork Chops
- Creole-Seasoned Pork with Tomato-Pepper Salsa
- Grilled Ginger Soy Pork Chops
Pork Tenderloin with Mustard Sauce
Pork Tenderloin with Mustard Sauce is quick and easy for a low-carb dinner.
- 2 pork tenderloins, about 1 lb. each
- 1 tsp. Pork Chop Seasoning (optional, but good; see notes)
- 1 tsp. garlic powder
- 1/4 Kosher salt
- 1/4 tsp. fresh-ground black pepper
- 1 T olive oil
- 1/4 cup chicken broth (or water)
- 1/4 cup spicy brown mustard
- 1/4 cup Dijon mustard
- 1/3 cup sour cream
- Trim visible fat from the pork tenderloins and cut in half crosswise to fit the pan if needed.
- Season pork tenderloins on all sides with pork chop seasoning (if using), garlic powder, a little salt, and fresh ground black pepper.
- Heat the oil over medium heat in a large heavy frying pan with a tight-fitting lid.
- Add pork and cook until the meat is well-browned on all sides.
- Lower heat to medium low, cover the pan and cook until the temperature of the pork reaches 145F/62C.
- This will take about 20 minutes, but for best results use an Instant Read Meat Thermometer (affiliate link) to tell when pork reaches that temperature.
- Remove the meat to a plate and cover with foil. Let meat rest for ten minutes while you make the sauce.
- Mix together the sour cream, spicy brown mustard, and Dijon mustard, and taste to see if the flavor is as strong as you'd like.
- Turn the heat back to medium and de-glaze the pan with the chicken broth (or water), scraping off any browned bits from the bottom of the pan.
- Then lower heat and add mustard-sour cream sauce and any accumulated juice that's on the plate where the pork is resting, whisking it into the sauce.
- Cook sauce for a few minutes to heat through, adding a little water if the sauce seems too thick.
- After ten minutes of resting time, slice the pork into pieces about 3/4 inch thick.
- Serve sliced pork with the sauce spooned over.
I'm a huge fan of Penzey's Pork Chop Seasoning and I'd use that for this recipe, but even if you don't have that this will still be tasty.
Recipe adapted slightly from Everyday Food: Great Food Fast.
Amount Per Serving: Calories: 173Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 558mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 21g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Pork tenderloin is a wonder idea for an easy dinner and this recipe is low-carb, Keto, low-glycemic, and perfect for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Easy to Cook Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
18 Comments on “Pork Tenderloin with Mustard Sauce (Video)”
Delish! I forgot sour cream at the store and I only had 2 TBSP left so used that up then substituted Half and half for the rest.
Good thinking! So glad you enjoyed it!
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!!!
Thanks Rebekah. I think you can store it either way.
So glad you enjoyed it!
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!!!
Pork tenderloin is one of our go-to easy meats for dinner. That mustard sauce is a great way to dress it up.
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.
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!).
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.
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!
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.
What a beautiful pork dish! I love the plate and fork you used on the top post!
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!
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.
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.
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.
Looks good. The recipe mentions sour cream but the ingredient lists mayo. Which is preferred?