Description

Ever wondered how to turn a simple pork tenderloin into a showstopping meal that tastes like it came from a fancy restaurant? What if it only took 45 minutes? Perfect Pork Tenderloin is your answer—a quick, easy dish with a bold, herby crust and a creamy, mustardy sauce that’s pure comfort

Ingredients

Scale

For the Pork Tenderloin

Tri-color peppercorns (1 tablespoon): Add a colorful, peppery kick that’s not too spicy. Crushing them releases bold flavor. Sub: Black peppercorns or pre-ground pepper (use 2 teaspoons).
Kosher salt (1 tablespoon): Enhances the pork’s natural flavor and helps form a crust. Sub: Sea salt, but use slightly less.
Fresh thyme (1 teaspoon, minced): Brings earthy, fresh flavor. Sub: Dried thyme (1/2 teaspoon).
Fresh rosemary (1 teaspoon, minced): Adds piney, aromatic depth. Sub: Dried rosemary (1/2 teaspoon).
Crushed red pepper (1/2 teaspoon, optional): Gives a mild heat for those who like a kick. Sub: Omit for milder flavor or use paprika for smokiness.
Pork tenderloin (1 1/2 to 2 pounds, 2 tenderloins): Lean, tender, and quick-cooking, perfect for fast dinners. Sub: Pork loin (thicker, so add cooking time) or chicken breasts.
Olive oil (2 tablespoons): Helps brown the pork and keeps it juicy. Sub: Avocado oil or vegetable oil.

For the Herby Mustard Cream Sauce

Salted butter (3 tablespoons): Creates a rich base for the sauce. Sub: Unsalted butter with a pinch of salt or vegan butter.
Garlic (2 cloves, minced): Adds savory depth. Sub: 1/2 teaspoon garlic powder.
Fresh thyme (1 teaspoon, minced): Keeps the sauce herby and fresh. Sub: Dried thyme (1/2 teaspoon).
Fresh rosemary (1 teaspoon, minced): Boosts the aromatic flavor. Sub: Dried rosemary (1/2 teaspoon).
All-purpose flour (2 tablespoons): Thickens the sauce for a creamy texture. Sub: Gluten-free flour or cornstarch (1 tablespoon) for gluten-free.
Heavy cream (1 1/2 cups): Makes the sauce rich and velvety. Sub: Half-and-half for lighter or coconut cream for dairy-free.
Whole-grain mustard (2 tablespoons): Adds tangy, bold flavor with a bit of texture. Sub: Dijon mustard for smoother sauce.
Fresh parsley (2 tablespoons, chopped, plus more for garnish): Brings freshness and color. Sub: Chives or cilantro.

These ingredients are easy to find, and many are pantry staples. The lean pork and herb-packed sauce make this a nutritious yet indulgent meal.

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Instructions

Prep the seasoning: Place 1 tablespoon tri-color peppercorns in a resealable bag and crush coarsely with a meat mallet or rolling pin. In a small bowl, mix the crushed peppercorns with 1 tablespoon kosher salt, 1 teaspoon minced thyme, 1 teaspoon minced rosemary, and 1/2 teaspoon crushed red pepper (if using). Tip: Crush peppercorns just until broken—too fine makes it too spicy.
Season the pork: Pat 1 1/2 to 2 pounds pork tenderloin (2 pieces) dry with paper towels. Rub the seasoning mix all over both tenderloins. Tip: Press the seasoning in to stick better for a flavorful crust.
Sear the pork: Heat 2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat. Add the pork and cook, turning to brown all sides, about 5 minutes total. Tip: Don’t move the pork too soon—let it sear for a nice crust.
Bake the pork: Transfer the skillet to the oven and bake until the pork reaches 145°F internally (use a meat thermometer), about 15-20 minutes. Tip: Check at 15 minutes to avoid overcooking—pork should be slightly pink inside.
Rest the pork: Move the pork to a cutting board, tent with foil, and let rest for 5 minutes to lock in juices. Tip: Resting keeps the pork juicy and easier to slice.
Make the sauce: Return the skillet to medium heat. Melt 3 tablespoons salted butter, then add 2 minced garlic cloves, 1 teaspoon minced thyme, and 1 teaspoon minced rosemary. Cook, stirring, for 1-2 minutes. Sprinkle in 2 tablespoons flour and cook, stirring, for 1 minute. Add 1 1/2 cups heavy cream and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Stir in 2 tablespoons whole-grain mustard and 2 tablespoons chopped parsley. Taste and adjust seasoning. Tip: Stir constantly to prevent lumps in the sauce.
Slice and serve: Slice the pork into 1/2-inch pieces and arrange on a platter. Spoon some sauce over the top and sprinkle with extra parsley. Serve remaining sauce in a bowl or sauceboat. Tip: Slice at an angle for a prettier presentation.