Mustard and Herb Crusted Pork Tenderloin with Pan Sauce

It’s finally starting to feel like fall and I gotta be real: I couldn’t be more excited. It’s PSL season, the leaves are starting to change, and I can finally lean back into meat-and-potato kinda meals without too many side eyes. This pork tenderloin recipe is easy enough to make for a weekend dinner, but also just elevated enough to serve for a special occasion. The meat is juicy and succulent, and the fresh herbs and dijon mustard give it a savory zip. You can take this dish the extra mile by building a pan sauce with a little stock (or wine!) and some butter. Drizzle it over your tender medallions along with mashed potatoes and green beans, and you’ve got yourself one tasty dinner.

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Mustard and Herb Crusted Pork Tenderloin with Pan Sauce

Course Main Course

Keyword Butter, Herbs, Oven, Parsley, Pork, Pork Tenderloin, Roasted, Rosemary, Sage, Sauce, Tenderloin, Thyme

Servings 0

Ingredients

• ▢ 2 1 lbs. pieces of pork tenderloin, trimmed and cleaned
• ▢ 1 Tbsp. ea. freshly chopped sage, rosemary, thyme, and parsley
• ▢ 4 Tbsp. Olive oil, divided
• ▢ 2 whole grain dijon mustard
• ▢ 4 cloves garlic, minced
• ▢ Salt and pepper
• ▢ 3/4 cup chicken broth
• ▢ 2 Tbsp. cold butter, divided

Instructions

• Preheat oven to 425 degrees F.
• In a small bowl, combine 2 tbsp. of olive oil, mustard, fresh herbs and garlic until it forms a bit of a paste.
• Heat an oven-safe skillet over medium high heat. Add remaining olive oil to the pan.
• Pat tenderloins dry and free from moisture. Sear tenderloins a few minutes on each side until golden brown but not cooked through.
• Remove the skillet from the heat. Carefully remove the tenderloins from the skillet and onto a cutting board. Brush the garlic and herb mixture evenly all over each tenderloin. Season liberally with salt and pepper.
• Place tenderloins back into the same skillet and roast in the oven for about 10 – 15 minutes, or until they reach 145 degrees F.
• Remove the skillet from the oven. Set the tenderloins aside and tent with aluminum foil while you make the pan sauce.
• Heat the skillet over medium heat back on the stove. (Working carefully as the handle will still be hot from the stove.) Deglaze with chicken stock and scrape up all of the brown bits from the bottom.
• Continue to simmer the stock until it's thickened slightly and reduced by about half. Remove the skillet from the heat and swirl in both pats of cold butter until the sauce is emulsified and glossy.
• Slice the tenderloins into medallions and top with the pan sauce. Serve with your favorite sides and enjoy.