A perfectly cooked pork tenderloin is incredibly tender and juicy (and takes no time at all). As with many pork dishes, it pairs beautifully with dijon mustard in the creamy sauce.
A Perfect Meal in Minutes
We love this recipe because it turns out perfectly every time!
It’s tender and juicy. The flavor is very elegant but surprisingly easy. The whole dish comes together in no time at all. It pairs well with any roasted or steamed veggie and air fryer potatoes.
Pork Loin vs. Pork Tenderloin
These are two different cuts of meat and cannot be used interchangeably. A tenderloin is a narrow long piece of pork, about 2″ in diameter usually weighing about .75-1 lb. It is very lean and tender when cooked to medium. A pork loin stretches closer from the back of the animal and is flatter and wider, and quite a bit bigger (about 4″ to 5″ in diameter). Because it is a thicker cut, a pork loin will need longer to cook. I more often cook pork tenderloin for the ease of cooking and the quick cook time.
Ingredients
DIJON Dijon mustard has a deeper, earthier flavor than regular, “hot dog style” mustard. Sub out grainy mustard or brown mustard if needed. SAUCE Garlic, cream, and chicken broth lend a savory flavor to the pork loin as well as an elegant sauce presentation without a lot of work!
How to Cook Pork Tenderloin
Pork tenderloin roasts super fast.
For the Sauce
While the pork is cooking create the sauce. While we love the dijon sauce if you’re looking for a ‘no cook’ sauce, a creamy horseradish sauce is great too!
Perfect Tenderloin Every Time
Do not overcook! Check the temperature using a meat thermometer and remove the pork from the oven a couple of degrees before it hits 145°F. Be sure to let the pork rest 5 minutes before cutting. It is okay (and recommended) that the pork is a little bit pink inside. Pork can safely be cooked to medium (145°F). Don’t hesitate to brush the meat with the mustard glaze or any fat that melts off as the meat is cooking.
It is important the sauce is made in a shallow pan/skillet. If cooked in a pot we have found that the sauce doesn’t reduce properly and won’t thicken as needed in this recipe. Meat is expensive and this is a minimal investment that ensures the best cook on not just pork, but many types of meat!
More Tenderloin Favorites
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