Can you make the pork tenderloin with mustard sauce ahead of time and store it?

Yes, you can make the pork tenderloin with mustard sauce in advance and store it in the refrigerator. Store the pork tenderloin and sauce separately and reheat them before serving.

Which vegetables go well with pork tenderloin in the oven with mustard sauce?

Roasted mushrooms, grilled zucchini, and carrots pair well with the pork tenderloin baked in the oven. Serve it with potatoes, rice, or pasta.

Which mustard is best to use for the mustard sauce?

Use Dijon mustard for a pungent flavour, or whole-grain mustard for a milder flavour in the sauce.

Can I cook the pork tenderloin on the BBQ instead of in the oven?

Yes, you can also cook your pork tenderloin on the BBQ.

Pork tenderloin in the oven with mustard sauce

Name: Pork tenderloin in the oven with mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 1 knob of butter; 2 pork tenderloins of approx. 900 g, at room temperature; 250 ml cream; 200 ml veal or beef stock; 2 tbsp strong mustard; Salt and pepper

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30min

•

Easy

Craving a true bistro classic on your own plate? This pork tenderloin recipe is the perfect combination of pure simplicity and pure luxury. The secret to a perfect result? Briefly and intensely sear it in the pan and then gently cook it like a pork tenderloin in the oven. This way, the meat stays butter-tender and juicy on the inside, while the outside gets that delicious golden-brown crust. While the meat rests, you can conjure up a velvety, creamy sauce in no time. This pork tenderloin with mustard sauce proves that with just a few ingredients, you can make a sauce that's finger-licking good.

Ingredients

What do you need?

Quantity: 4P

1 knob of butter
2 pork tenderloins of approx. 900 g, at room temperature
250 ml cream
200 ml veal or beef stock
2 tbsp strong mustard
Salt and pepper

Preparation method

How do you make this?

Preheat your oven to 150°C.

Take the meat out of the refrigerator an hour before baking, season with pepper and salt.

Let the butter foam well in a hot pan and brown the meat all around nicely for 5 to 8 minutes (depending on thickness) so it gets a nice golden crust.

Place on a plate and put in the oven for 5 minutes.

Drain the fat, deglaze with the brown stock and the cream, season with pepper and salt, let it reduce a bit and finish with the mustard, whisking out the lumps vigorously.

Slice your meat and serve the sauce alongside.

Perfectly pairs with mashed potatoes, croquettes, and sautéed green beans.