Pork Tenderloin with Creamy Mustard Sauce

Here’s one of those recipe gems that proves you can make something really incredible with very few ingredients! It’s a Pork Tenderloin with a Mustard Cream Sauce that looks and tastes like far more than the sum of its parts – just 3 ingredients, would you believe?! This is a sauce that’s truly excellent for... Get the Recipe The post Pork Tenderloin with Creamy Mustard Sauce appeared first on RecipeTin Eats.

Pork Tenderloin with Creamy Mustard Sauce

Here’s one of those recipe gems that proves you can make something really incredible with very few ingredients! It’s a Pork Tenderloin with a Mustard Cream Sauce that looks and tastes like far more than the sum of its parts – just 3 ingredients, would you believe?! This is a sauce that’s truly excellent for pork fillets. It’s elegant and indulgent enough for company, yet quick enough for family dinner tonight too!

Pork Tenderloin with Creamy Mustard Sauce

With a sauce made from just cream, mustard and a pinch of tarragon, this is one of those recipes where I actually had to restrain myself from adding more ingredients. I thought, “It just looks too simple.” A ridiculous statement, I know. But if it were me reading this recipe, I would be suspicious. “How can such a simple sauce be as good as this lady says?”, I would think.

Well, I can do no different from everyone else in the online world and just use lots of CAPS and EXCLAMATION MARKS and write, “This is the BEST pork tenderloin recipe ever!!!!!” to do my best to convince you.????

I can tell you that I did consider adding garlic and/or eschalots*. I thought about deglazing the skillet with white wine or masala. I pondered even boosting the sauce body with some stock.

But I realised it just doesn’t need it. This sauce is terrific as it is. It’s glorious. Sophisticated. Luxurious. >

And YES it really only calls for cream, mustard and a pinch of tarragon!

* That’s shallots to those of you in the US.

Spooning Creamy Mustard Sauce over Pork Tenderloin

Ingredients in Pork Tenderloin with Creamy Mustard Sauce

So with that, hopefully I’ve convinced you that this really is all you need:

Ingredients in Pork Tenderloin with Creamy Mustard Sauce
  • Pork tenderloin – Also called pork fillet, this is a lean and tender cut of meat. When cooked properly, it’s juicy and succulent. Tenderloins range in size from small ones around 300g (10oz) to very large ones weighing up to 700g (1.4lb). (Not in Australia, but I’ve seen ones this large overseas!) An average size is around 450 – 500g (16oz – 1 lb) each;

  • Oil – For searing. Any neutral-flavoured oil is fine here – vegetable, canola, or a mild olive oil;

  • Dijon and seeded mustard – Two different mustards here. They provide the flavour for the creamy sauce, including a welcome touch of tang. They also help thicken the sauce. Dijon is for the creaminess while seeded mustard brings textural pops of mustard flavour as well as a lovely look. I don’t recommend skipping the Dijon mustard, but if you don’t have seeded mustard that’s ok. Just add a bit of extra Dijon mustard to make up;

  • Cream – Full-fat for the best results. Low-fat cream works just fine, but won’t have the same rich and luxurious mouthfeel and flavour; and

  • Fresh herbs – A bit of tarragon adds lovely gentle aniseed notes to the sauce, while parsley brings a touch of freshness. I don’t recommend skipping the tarragon because it’s the “secret ingredient” here that adds intrigue to what would otherwise be a pretty pedestrian sauce. Parsley can be skipped on the other hand because it doesn’t contribute as much to the flavour.


How to make Pork Tenderloin with Creamy Mustard Sauce

It’s as simple as: Season → Sear → Bake → Make pan sauce!

How to make Pork Tenderloin with Creamy Mustard Sauce
  1. Season the pork all over with salt and pepper;

  2. Sear the pork in a large skillet, turning to colour all sides (I do 4 sides in total). It takes about 5 minutes to get a nice colour all over. If your tenderloin is too long for your skillet (which most will be) just curl it to fit. The tenderloin shrinks as it cooks, so I find by the time I’ve finished it fits nicely inside the skillet;

  3. Bake – Transfer to oven in the skillet and bake for 10 – 15 minutes, depending on the size of your pork tenderloin, or until the internal temperature is 65°C (149°F). This yields medium doneness, which will have the faintest blush of pink inside with beautifully juicy flesh. To cook fully with no pink at all, just take it to 68°C (155°F) – around 3 more minutes baking time;

  4. Rest – Rest the pork for 5 minutes before slicing and serving along with the sauce;

  5. Sauce – While the pork is resting, make the sauce. Return the skillet to the stove over medium heat. Add the cream and both mustards. Now mix, scraping the bottom of the pan to dissolve the tasty golden bits stuck to the bottom of the pan into the sauce (free flavour!); and

  6. Add herbs – Once the sauce is hot, add the salt, pepper, parsley and tarragon. There is no need to simmer this sauce, it’s ready as soon as it’s warmed up! The mustard acts as a thickener so there’s no need for reduction.

Creamy Mustard Sauce for pork tenderloin in a pan

How long it takes to cook pork tenderloin

As a guide, a 400g (14oz) pork fillet will take 10 – 11 minutes, and a 500g (1lb) pork fillet will take around 13 – 15 minutes to reach my recommended internal temperature of 65°C/149°F for medium doneness. “Medium” means a hint of pink inside with optimum juiciness. Cooking less than medium is not recommended for pork, for food safety reasons.

If you do not want any pink at all, just add 3 minutes to the baking time and target an internal temperature of 68°C/155°F.

These internal temperatures are what you should target when you take the pork out of the oven. It will rise by a further 3 – 5°C (5°F) as it rests. (This is called “carry-over cooking”.) Therefore the final internal temperatures are slightly higher.

I know it’s frustrating but I can’t give you an exact baking time. Such is the case with pork tenderloin as there are many variables. It depends on the size and width of the pork fillet (these darn pigs, why can’t they all just be exactly the same size??! ????). Also, heat retention of your skillet (a better skillet = faster cooking). It also depends on how long it took you to sear it and the accuracy of your oven.

So to ensure your pork tenderloin comes out perfect every time, I really recommend using an instant read thermometer. I have a Thermapen – more on this cool gadget here;

Do you really have to cook the pork fillet on the stove THEN the oven?

Yes, for the best results! Two reasons:

  1. Only stove = 90% overcooked pork – If you try to cook the pork fillet only on the stove, you’ll end up with a thick outer band of waaaaay overcooked pork before the centre of the pork is cooked through;

  2. Searing → Golden crust → Flavour, flavour, flavour! – Not just on the pork tenderloin but also crucially in the sauce. The golden bits stuck on the base of the pan after you sear the pork end up dissolving in the sauce. That “stuff” has a proper name: it’s called fond. These concentrated flavour deposits are culinary gold and are the same reason gravies made from roast drippings always taste amazing. Here it’s why we can make a sauce with just 3 ingredients taste so incredible!

    If you cook the pork tenderloin only in the oven and skip the pan sear, you will miss out on the golden crust and bits, and in turn flavour. ????

Close up of slices of Pork Tenderloin with Creamy Mustard Sauce

Pork Tenderloin with Creamy Mustard Sauce on a plate with a side of creamy mashed potato

What to serve with this pork fillet

The pork is pictured in this post with a kale salad which is actually this Kale & Quinoa Salad, minus the quinoa. Oh and minus the feta. And I used hazelnuts instead of almonds because I had them. ???? Alright, so it barely resembles the original recipe at all!! But I did use the raw kale marinating technique and the same lemon dressing.

I also used a Cauliflower Mash for a change-up from the usual Mashed Potato that I always reach for. I do think some kind of mash, rice or similar starchy side is essential here, to make the most of that Sauce. Especially because we don’t make loads of sauce, just enough for serving with the pork. So we really do want to capture every drop of it, and a bed of something that will soak up the sauce is ideal! – Nagi x


Choose your sides


Watch how to make it

Close up of Pork Tenderloin with Creamy Mustard Sauce
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Pork Tenderloin with Creamy Mustard Sauce

Recipe video above. This is one of those recipe gems that proves just few ingredients and minimal effort can still deliver a knock-out dish!
It's easy enough for a weeknight meal, but can step up as a dish elegant enough for company. A pinch of fresh tarragon adds a lovely sweet aniseed flavour, while mustard brings the oomph and thickens the sauce.
Note: The cook time is affected by the size of the pork fillet so a meat thermometer is highly recommended to ensure the pork is cooked perfectly.
Course Main
Cuisine Western
Keyword Baked pork tenderloin, pork fillet, Pork Tenderloin
Prep Time 8 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 33 minutes
Servings 5
Calories 357cal
Author Nagi

Ingredients

  • 2 pork tenderloins , 500g / 1lb each (Note 1)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp oil (vegetable, canola, or olive oil)

Sauce:

  • 1/2 cup cream , heavy / thickened (Note 2)
  • 1 tbsp Dijon mustard (Note 3)
  • 1 tbsp whole grain mustard (Note 3)
  • 2 tsp tarragon , finely chopped (Note 4)
  • 2 tsp parsley , finely chopped (Note 4)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 – 2 tbsp water , as needed

Instructions

  • Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
  • Season pork: Sprinkle the tenderloins all over with salt and pepper.
  • Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
  • Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 – 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
  • Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.
  • Creamy Mustard Sauce: Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce (free flavour!). Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little as needed. No need to simmer, the sauce is done!
  • Serve: Slice into 2 – 2.5cm (0.8 – 2") slices. Serve with Creamy Mustard Sauce!

Notes

1. Pork tenderloin (aka pork fillet) preparation – If you see a thin transparent membrane on the meat (known as silver skin), it is best to trim that off before cooking. Some butchers already trim it off. If you forget to, it’s not a big deal however. Trimming excess fat is optional.
Note: Tenderloin is not the same as pork loin. Tenderloin is tail-shaped: long, thin with a tapering end. Loin is much large and thicker, often with a fat cap and skin. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.
2. Cream – If you must go low-fat, I won’t stop you! But the mouthfeel obviously won’t be the same, and the sauce will be a touch thinner. ????
3. Mustard – Dijon mustard is for thickening and flavour. Seeded mustard is for little pops of mustard taste and for the lovely dotted look in the sauce. Definitely do not skip the Dijon but if you don’t have seeded mustard, that’s ok. Just add another 1/2 tbsp of Dijon.
4. Herbs – A hint of tarragon adds a gentle, sweet and fresh aniseed flavour to this sauce that is just delicious so I really recommend using it if you can. Parsley can be skipped on the other hand without compromising the flavour of the sauce.
If you don’t have tarragon, try one of these combinations of fresh herbs:
  • 1/2 tsp thyme + 1½  tsp parsley
  • All parsley
  • 1/2 tsp chives + 1½ tsp parsley
Dried herbs won’t have quite the same effect, but if I was to use a dried herb I would opt for 1/4 tsp dried thyme.
5. Pork tenderloin cook times – And instant-read thermometer is highly recommended to target perfect internal temperatures. Tenderloin is a lean cut of meat prone to overcooking quickly. 
These are cook time guides for the recommended internal temperature of 65°C (149°F) which is medium (ie. a faint blush of pink and optimum juiciness):
Pork tenderloin weight:
  • 300g (10oz): 9 minutes
  • 400g (14oz): 10 – 11 minutes
  • 500g (1lb): 13 – 15 minutes
If you prefer no pink centre at all, increase the cook times by 3 minutes and target an internal temperature 68°C (155°F).
6. Nutrition per serving, including sauce, assuming 5 servings.

Nutrition

Calories: 357cal | Carbohydrates: 2g | Protein: 38g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 870mg | Potassium: 772mg | Fiber: 1g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg

Life of Dozer

When he’s caught somewhere he is NOT supposed to be!

(Also happy that there’s no sign of any of my Dirty Secret Foods in the photo of my pantry. Looks rather virtuous actually! ???? Lot of canned vegetables and legumes, Asian packets you can’t read, and I even spy a packet of quinoa!)

Dozer-in-pantry

The post Pork Tenderloin with Creamy Mustard Sauce appeared first on RecipeTin Eats.

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Churro Cheesecake

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine! I love the classic Cinnamon and Sugar combo that creates that churro taste. Try it in these amazing Churros, Churro Waffles and Churro Cupcakes! The Best Churro Cheesecake These are epic! I have…

Churro Cheesecake

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine!

I love the classic Cinnamon and Sugar combo that creates that churro taste. Try it in these amazing Churros, Churro Waffles and Churro Cupcakes!

Churro Cheesecakes bars stacked on top of eachother.

The Best Churro Cheesecake

These are epic! I have created a recipe with a few shortcuts so you can have these incredible squares in the oven in 20 minutes. Perfect for when you have a craving, or when you need a divine dessert fast! I use the refrigerated crescent dough for the base, which comes out flakey, buttery, and super tasty. Next, you’ll combine a quick and easy cheesecake filling. Top it all with that classic cinnamon and sugar combo and you have a winning churro cheesecake recipe in no time!

The smell of churro cheesecakes as they cook is absolutely heavenly. It will fill your house with that sweet aroma of cinnamon and sugar, it is guaranteed to bring your family running. But you will have to let them cool before you cut them. I know, it is the hardest part of making these churro cheesecakes, but totally worth it! You are going to love how easy these churro cheesecakes are and everyone else is going to love how they taste!

What You Need For Mexican Churro Cheesecake

Simple, easy, and decadent! What more could you want in a wonderful dessert. These churro cheesecakes are a great addition to any celebration!

  • Crescent Dinner Rolls: I used Pillsbury butter crescent dough found in the dairy case. 
  • Cream Cheese: Full fat or low fat are ok, but I do not recommend using nonfat cream cheese. 
  • Vanilla: Adds the smooth rich flavor. 
  • Egg: Egg acts as a binder and helps the cream cheese be light and fluffy too. 
  • Sugar: White granulated sugar. 
  • Ground Cinnamon: I love using Saigon cinnamon, it has a rich, deep flavor and aroma.  

How to Make Churro Cheesecake Bars with these Easy Steps

Churro cheesecakes take a few steps to layer the goodness but is still quick and easy to make. Within 30 minutes you will have a favorite Mexican dessert!

  1. Prep: Preheat the oven to 350 degrees. Using a hand mixer or a Kitchen Aid, beat together the cream cheese, vanilla, partially bean egg, and ½ cup sugar until smooth.
  2. Combine: Mix together the rest of the sugar (½ cup) and 2 Tablespoons of cinnamon. Set it aside.  
  3. Sprinkle: Spray 9×13 baking dish with cooking spray and sprinkle ¼ cup or half of your cinnamon sugar mixture evenly into the bottom of the 9×13. 
spreading the cinnamon and sugar on the bottom of the pan.

How to Lay the Dough Crust for the Churro Cheesecake Recipe

On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon and sugar. These churro cheesecakes are easy to make when using pre-made dough.

The crescent roll sheet on the bottom of the pan.

Adding Cheesecake on top of the Dough

Spread the cheesecake evenly on top of your dough using a spatula or butter knife. This will be a thick layer in between that will taste divine with every bite! These churro cheesecakes are layered with goodness!

Spreading the cream cheese filling over the crescent dough.

Layering the Churro Cheesecake

Unroll the second can of crescent dough and place on top on the cheesecake filling. It is best to make sure that the seams are completely sealed. 

Layering the second sheet of cresent rolls over the cream cheese layer.

Sprinkle Cinnamon Sugar on Top

Top the dough with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown. 

Covering the top with cinnamon and sugar.

Tips and Variations for Churro Cheesecake

Using the refrigerated crescent dough on the top and the bottom is what gives this its classic churro flavor and texture. You are going to love the creamy sweet filling inside of these churro cheesecakes. They taste like a churro stuffed with cream cheese filling because essentially that’s what they are.

  • Room Temperature: Have your cream cheese and eggs at room temperature before blending. This will make sure your filling is creamy and smooth.
  • Seams: When you are rolling out your crescent dough, you just want to roll the seams together, not roll the dough super flat. You still want that nice flakey crust to puff up a bit and be light and airy.
  • Cool: Make sure you let your cheesecake cool before cutting. This will help the cheesecake set up and be easier to cut and serve.
  • Maple: If you want a touch of maple flavoring in your churro cheesecake substitute out the vanilla for maple syrup.
  • Top it: Drizzle the top of the cooled churro cheesecake bars with chocolate syrup or caramel sauce. It will taste amazing.
Churro cheesecake bars stacked with a bite out of them.

Storing Your Churro Cheesecake

These can be served when they are at room temperature after they have cooled a bit, or cold from the fridge.

  • Fridge: Because of the cream cheese filling you will need to store leftovers in the fridge. They will keep for 3 days. After that, the bottom crust can get a bit soggy.
  • Frozen: You can freeze churro cheesecake. Wrap it tightly in plastic wrap and then in foil and place in a freezer-safe bag. Keep for up to 3 months. Thaw in the fridge overnight.
Holding two churro cheesecake bars.

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Churro Cheesecake

Churro Cheesecake bars are quick and luscious. These have a flakey crispy base, creamy center and topped with cinnamon and sugar, divine!
Course Dessert
Cuisine American, Mexican
Keyword churro cheesecake, churro cheesecake bars
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 Servings
Calories 335kcal
Author Alyssa Rivers

Ingredients

  • 2 cans Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
  • 2 package Cream Cheese 8 oz. each Cream Cheese, softened
  • 1 teaspoon vanilla
  • 1 large egg slightly beaten
  • 1 cup sugar divided
  • 2 Tbsp ground cinnamon

Instructions

  • Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
  • Mix together the rest of the sugar (½ cup) and 2 tablespoons cinnamon. Set aside.
  • Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
  • On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
  • Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
  • Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

Notes

Updated on May 4, 2021
Originally Posted on April 26, 2013

Nutrition

Calories: 335kcal | Carbohydrates: 34g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 63mg | Fiber: 1g | Sugar: 22g | Vitamin A: 526IU | Calcium: 52mg | Iron: 1mg
Source : The Recipe Critic More   

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