This pork tenderloin with creamy mustard sauce has been a fixture on my table ever since I first riffed on a bistro-style sauce one chilly evening. I discovered how a few quality ingredients — good pork, mustard, fresh tarragon and heavy cream — can transform a plain fillet into something rich, nuanced and utterly satisfying. The tenderloin cooks quickly, staying succulent when treated with a hot sear and a short oven finish, and the sauce is assembled in the same pan so you keep every last bit of flavour.

What makes this dish special is the balance: the mustard gives sharpness and depth, whole-grain mustard brings texture and little pops of tang, while tarragon adds a sweet anise lift that cuts through the creaminess. It’s the kind of recipe that shines both on busy weeknights and when you want something elegant without fuss. The technique is straightforward, but a meat thermometer and a confident sear will make all the difference in delivering perfectly cooked pork every time.

Ingredients

• Pork tenderloins: 2 pork tenderloins (about 1 lb each). Choose uniform pieces so they cook evenly; trim any silver skin with a small sharp knife for the best texture.
• Salt & pepper: 1 tsp salt and 1 tsp freshly ground black pepper. Season generously to build flavour into the meat rather than just on the surface.
• Oil: 2 tbsp neutral oil (vegetable, canola or light olive oil). Use an oil with a high smoke point for a clean, golden sear.
• Heavy cream: 1/2 cup heavy cream. Full-fat cream gives the sauce body and a silky mouthfeel; reduced-fat creams will make it thinner.
• Dijon mustard: 1 tbsp Dijon. This provides depth and helps thicken the sauce without a roux.
• Whole-grain mustard: 1 tbsp whole-grain mustard. Seeds add texture and small bursts of flavour — visually pretty too.
• Fresh tarragon: 2 tsp finely chopped. Tarragon’s mild anise note lifts the cream and brightens the sauce.
• Fresh parsley: 2 tsp finely chopped. Adds freshness and colour; optional but recommended.
• Water: 1–2 tbsp as needed to loosen the sauce. Add sparingly until you reach the desired consistency.

Instructions

Preheat oven: Preheat to 390°F (200°C). Position a rack over a tray for resting the cooked meat; this lets juices redistribute and keeps the exterior crisp rather than steaming on a plate. Season the pork: Pat the tenderloins fully dry with paper towels. Sprinkle evenly with 1 tsp salt and 1 tsp pepper, pressing gently so the seasoning adheres. Dry meat sears more quickly and develops better colour. Sear on the stovetop: Heat 2 tbsp oil in a large ovenproof skillet over medium-high heat until shimmering. Add the tenderloins and sear on all sides until a deep golden crust forms, about 5 minutes total — work in turns to get the tapered ends too. A good sear locks in juices and creates fond for the sauce. Bake to finish: Transfer the skillet to the hot oven. Bake 12–15 minutes or until an instant-read thermometer registers 149°F (65°C) for a faint blush of pink. If you prefer no pink, bake 3 minutes longer to 155°F (68°C). Times will vary with tenderloin size; trust the thermometer. Rest the meat: Remove the pork to the resting rack and let rest for 5 minutes. Resting allows internal juices to redistribute so slices stay moist rather than losing liquid when cut. Make the creamy mustard sauce: Return the skillet to medium heat. Pour in 1/2 cup heavy cream, 1 tbsp Dijon and 1 tbsp whole-grain mustard, scraping the pan base with a wooden spoon to release browned bits. Warm gently — do not boil — until sauce thickens slightly. Stir in 2 tsp tarragon, 2 tsp parsley, 1/2 tsp salt and 1/2 tsp pepper. If too thick, add 1–2 tbsp water to loosen. No simmering necessary; heat just enough to marry flavours. Slice and serve: Slice pork into 3/4–1 inch slices (about 2–2.5 cm) and arrange on a warmed platter. Spoon the creamy mustard sauce over the slices and serve immediately.

Storage Tips

Store leftover sliced pork and sauce separately in airtight containers. In the refrigerator they will keep 3 days; freeze for up to 3 months, though texture of cream sauces softens after freezing. To reheat, gently warm slices in a skillet with a splash of stock or water over low heat to avoid drying. Reheat sauce slowly over low heat, stirring and thinning with a tablespoon of water or cream until it regains a silky consistency. Glass or BPA-free plastic containers are best; leave a small vent in the lid when microwaving.

Ingredient Substitutions

If you don't have tarragon, substitute 1/2 tsp fresh thyme plus 1 1/2 tsp parsley for a similar brightness. For a dairy-free version, use full-fat coconut milk, though the flavour will shift slightly and tarragon will become more prominent. If whole-grain mustard is unavailable, add another 1/2 tbsp Dijon for thickness and flavour. For a heartier cut, pork loin can be used — but increase cooking time and expect a different texture; for loin, slow-roasting or a slow cooker gives the best result.

Serving Suggestions

This pairs beautifully with roasted fingerling potatoes, parsnip purée or buttery mashed potatoes and bright green vegetables such as sautéed green beans or asparagus. For a lighter meal, serve over a bed of arugula or baby spinach with a drizzle of the sauce. Garnish with extra chopped parsley and a sprig of tarragon for a restaurant-worthy presentation. For wine, try a lightly oaked Chardonnay or a medium-bodied Pinot Noir.

Cultural Background

The combination of pork and mustard is classic in European bistros — particularly French and Central European cooking — where mustard sauces complement the natural sweetness of pork. Tarragon is a French herb long associated with poultry and cream sauces; its aniseed notes cut through rich dairy and add a distinct regional flair. This preparation is a contemporary take on those traditions, marrying quick-cook methods with bistro-style sauces.

Seasonal Adaptations

In spring and summer, lighten the sauce with 1/4 cup Greek yogurt stirred in off heat and pair with fresh peas and new potatoes. In autumn and winter, add a tablespoon of coarse apple butter or a splash of apple cider to the sauce for a warm fruitiness that complements pork beautifully. For holiday tables, double the sauce and serve family-style with roasted root vegetables and a crisp green salad.

Meal Prep Tips

For meal prep, roast and rest the tenderloins, then slice and portion into containers with sauce on the side. Keep sauce in a small jar to prevent the pork from becoming soggy. Use microwave-safe containers or reheat gently on the stovetop. Prepping herbs and measuring mustard ahead of time reduces last-minute rush and keeps the cook-time under 30 minutes on busy nights.

This dish is straightforward, elegant and adaptable — a reliable recipe to keep in your culinary rotation. Make it your own by adjusting herbs and sides, and you’ll have a weeknight hero that can also star at the next dinner party.