Pork Tenderloin with Mustard Sauce (lomo de cerdo con salsa de mostaza) is a pan-seared and roasted pork dish, served with a creamy, tangy Dijon mustard sauce.
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This Pork Tenderloin with Mustard Sauce recipe keeps the method simple while delivering restaurant-style results.
The pork cooks quickly, stays incredibly tender, and the mustard sauce comes together with just a few ingredients.
It's perfect for busy weeknight dinners yet elegant enough for holidays and special occasions. It also pairs beautifully with mashed potatoes.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pork Tenderloin: Searing then roasting keeps this lean cut tender and juicy.
- Dijon Mustard: Gives the sauce its tangy, bold flavor.
- Fresh Herbs: Add brightness.
- Butter: Adds richness to the mustard sauce.
- Salt and Pepper: Essential seasoning.
- Sherry Wine: Adds depth and subtle sweetness, enhancing the sauce.
How to Make Pork Tenderloin with Mustard Sauce
Note: Full instructions are provided in the recipe card below.
- Pat the pork tenderloins dry with paper towels and set them aside.
- In a medium bowl, whisk together the brown sugar, Dijon mustard, sherry, and rosemary until smooth.
- Place the tenderloins in a bowl or shallow dish. Sprinkle all sides with 1¼ teaspoons of kosher salt and ½ teaspoon pepper, then pour roughly one-third of the mustard mixture over the top. Turn the pork several times so it's coated evenly. Let it marinate for at least 1 hour or refrigerate it overnight for a deeper flavor. Cover and chill the remaining mustard mixture-it will become your sauce later.
- Preheat your oven to 375°F (190°C) and adjust the rack to the center position.
- Warm the oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the tenderloins and sear them on all sides until well browned, about 6 to 8 minutes total. (Avoid moving them too often so they can develop a good crust.) Move the skillet to the oven and roast until the internal temperature reaches about 140°F, 12 to 15 minutes. If you're checking doneness without a thermometer, slice into the thickest part; the meat should look mostly white with a faint blush of pink, and the juices should run nearly clear.
- Using an oven mitt, carefully remove the skillet from the oven. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for about 10 minutes. Slice into ¼- to ½-inch (6-12 mm) pieces.
- While the pork rests, pour the reserved marinade into a small pan and bring it to a gentle boil over medium-high heat. Take it off the heat and whisk in the butter, adding one piece at a time until the sauce is glossy.
- Season to taste with salt and freshly ground black pepper. Arrange the sliced pork on a platter, spoon a little sauce over the top, and serve the rest at the table.
Hint: For the best flavor and texture, let the pork rest before slicing-this helps keep the meat juicy and makes cutting easier.
Storage, Make Ahead, & Freezing
Storage: Store the cooked, sliced pork tenderloins in an airtight container along with any remaining mustard-sherry sauce. It will keep in the refrigerator for up to 3 days.
Make Ahead: You can marinate the pork tenderloins up to 24 hours in advance. Keep both the pork and the reserved marinade covered and refrigerated until ready to cook. The sauce may also be prepared ahead of time and gently reheated before serving.
Freezing: I don't recommend freezing this dish; it's best enjoyed freshly made.
Camila's Tips & Variations
- Pat the pork very dry: This helps the pork tenderloins sear properly and develop a deep, flavorful crust.
- Don't rush the marinade: Even 1 hour adds flavor, but overnight gives the best sweet-savory balance.
- Let the pork rest: Resting keeps the juices from spilling out when you slice it, giving you tender, juicy pieces every time.
- Finish the sauce off the heat: Whisking in the butter slowly makes the sauce silky and glossy.
- Swap the sherry if needed: Dry white wine works well if you don't have dry sherry on hand.
- Try fresh herbs: If rosemary isn't available, thyme is an excellent substitute.
- Add heat: A pinch of crushed red pepper or a splash of hot sauce gives the glaze a subtle kick.
Frequently Asked Questions
Can I use regular Dijon instead of grainy Dijon?
Yes. Grainy Dijon adds texture, but smooth Dijon works just as well and won't significantly change the flavor.
What can I use instead of dry sherry?
A dry white wine is the best substitute. If you prefer a non-alcoholic option, use chicken broth with 1 teaspoon of apple cider vinegar.
How do I know when the pork is done?
Use an instant-read thermometer and look for about 140°F before resting. The pork should be mostly white with a faint blush of pink and clear juices.
Can I use pork loin instead of tenderloin?
Yes, but the cooking time will be longer. Pork loin is thicker and leaner, so monitor the internal temperature closely to avoid overcooking.
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Recipe
Pork Tenderloin with Mustard Sauce
Ingredients
- 2 pounds pork tenderloins (2 loins), trimmed
- 100 g light brown sugar
- 120 g grainy Dijon mustard (such as Maille Rich Country Dijon Mustard Blend or Grey Poupon Country Dijon)
- 120 ml dry sherry
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon vegetable oil , for cooking
- 1¼ teaspoons kosher salt plus as needed
- freshly ground black pepper , to taste
- 70 g unsalted butter , cut into 5 pieces
Instructions
- Pat the pork tenderloins dry with paper towels and set them aside.
- In a medium bowl, whisk together the brown sugar, Dijon mustard, sherry, and rosemary until smooth.
- Place the tenderloins in a bowl or shallow dish. Sprinkle all sides with 1¼ teaspoons of kosher salt and ½ teaspoon pepper, then pour roughly one-third of the mustard mixture over the top.
- Turn the pork several times so it's coated evenly. Let it marinate for at least 1 hour or refrigerate it overnight for a deeper flavor.
- Cover and chill the remaining mustard mixture-it will become your sauce later.
- Preheat your oven to 375°F (190°C) and adjust the rack to the center position.
- Warm the oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the tenderloins and sear them on all sides until well browned, about 6 to 8 minutes total. (Avoid moving them too often so they can develop a good crust.)
- Move the skillet to the oven and roast until the internal temperature reaches about 140°F, 12 to 15 minutes.
- If you're checking doneness without a thermometer, slice into the thickest part; the meat should look mostly white with a faint blush of pink, and the juices should run nearly clear.
- Using an oven mitt, carefully remove the skillet from the oven. Transfer the pork to a cutting board, tent loosely with foil, and let it rest for about 10 minutes. Slice into ¼- to ½-inch (6-12 mm) pieces.
- While the pork rests, pour the reserved marinade into a small pan and bring it to a gentle boil over medium-high heat.
- Take it off the heat and whisk in the butter, adding one piece at a time until the sauce is glossy. Season to taste with salt and freshly ground black pepper.
- Arrange the sliced pork on a platter, spoon a little sauce over the top, and serve the rest at the table.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
