This recipe was originally featured on Savory Tooth.
Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes
Ingredients:
- Pork Tenderloin (recommend pre-seasoned/marinated) (about 1.5 lbs)
- 1 Tbsp oil
- For Sauce:
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 1 Tbsp Dijon mustard
- 2 Tbsp butter
Instructions:
- Preheat oven to 375 degrees.
- Season pork tenderloin with your preferred seasonings or marinade (if you have not chosen a pre-seasoned tenderloin).
- Heat cast iron skillet over medium-high heat. Spread oil over the bottom of the skillet once heated and sear the top and bottom of the pork until well-browned (about 4 minutes per side).
- Insert a meat thermometer into the center of the tenderloin and bake until meat is cooked through (reaching 145 degrees).
- Transfer pork to a cutting board and let it rest as you prep the sauce.
- Add all sauce ingredients to small saucepan over medium heat. Stir until butter and cheese are melted and simmer until it thickens (about 5 minutes).
- Slice the pork and sizzle sauce on top.
Tips & Tricks:
- Seriously, let the pork rest for at least 5 minutes before cutting it so it stays nice and juicy.
- I recommend serving the tenderloin with a side of mashed potatoes and vegetables.
- This mustard sauce is really good. I double the recipe so I have extra to generously put over the potatoes. Make mashed cauliflower if that’s what it takes to justify the amount of sauce you pour over them but I won’t judge you.
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