Juicy pork tenderloin is seared on the stovetop to give it a nice crust and finished off in the oven.
While the meat rests, the browned bits in the bottom of the pan are turned into a sweet and tangy sauce that goes perfectly with the tender pork.
One of the things I’m constantly working on is wasting less in the kitchen.
Condiments are one of the things that seem to go bad on me fairly often, so I’m working on keeping an eye on their expiration dates.
I noticed back when I made the Dill Chicken Paillards with Tomato-Dill Relish last week that my recently purchased jar of coarse ground mustard was only good for a little while longer, so I wanted to come up with a way to use it.
Pork tenderloin is such a versatile ingredient! Some of our very favorite recipes utilize it, like this balsamic marinated pork tenderloin, this pan-roasted pork tenderloin with balsamic tomatoes, and this breaded pork tenderloin with lemon caper sauce.
I had a piece of pork tenderloin left in the fridge from when I made these peanut noodles with roasted pork tenderloin + honeyed oranges, and mustard and pork go so well together that I figured I could come up with something delicious.
This worked out really nicely, and I was able to use up some things before they went to waste.
🐖 Ingredient Spotlight: Pork Tenderloin
This recipe uses pork tenderloin which can be found in your grocery store located in the meat department.
Pork tenderloin is an incredibly versatile ingredient. It cooks quickly and can be prepared in a variety of ways.
Some of our favorite cooking methods for pork tenderloin include roasting, grilling, breading and frying, pan-searing (then transferring to the oven to roast and cook through), and sous vide cooking (then finishing it off by searing it in a hot skillet or on the grill).
Note that pork tenderloin is a different cut of meat than pork loin. You can read more about the difference between pork tenderloin and pork loin over on this post on allrecipes.
Pork tenderloin is most often sold in a package that has 2 pieces of pork tenderloin wrapped up together. Typically each piece of pork tenderloin weighs roughly 1 pound, so the packages are usually 2-ish pounds in total.
Depending on how you plan to use it, you may want to opt for one that's been already marinated. Most grocery stores sell a variety of flavors of pre-marinated pork tenderloin.
Be sure that if you're using pork tenderloin in a recipe like the one on this page you get one that's not already in a marinade. (If you're looking for a fantastic marinated pork tenderloin recipe, my balsamic marinated pork tenderloin has been a longtime favorite).
Personal temperature and texture preferences vary, but the FDA recommends cooking pork to at least 145°F.
Pork tenderloin is juicy and delicious when it's still a little pink inside.
I know, that whole, "pork - the other white meat" campaign from the '80s made it confusing to think of pork as something that is OK to serve at a variety of temperatures.
But much like steak, the flavor and texture are best when it's not completely cooked through. It can help to think of pork more like beef than poultry.
Some of our favorite pork tenderloin recipes are:
- Coffee-Marinated Grilled Pork
- Breaded Pork Tenderloin with Lemon Caper Sauce
- Herb Rubbed Roast Pork Tenderloin
- Latin-Spiced Pork + Squash Skillet with Chili Lime Cherries
- Pan-roasted Pork Tenderloin with Balsamic Tomatoes
- Pan Roasted Pork Tenderloin with Fairy Tale Eggplant & Tomatoes
- Peanut Noodles with Roasted Pork Tenderloin + Honeyed Oranges
- Pork Tenderloin Sliders
- Pork Tenderloin with Pears and Shallots
- Roast Pork Tenderloin with Mustard Maple Sauce
Still hungry? You may also like...
Doing some online shopping? Check out my Amazon shop page for recommendations!
Juicy pork tenderloin is seared on the stovetop to give it a nice crust and finished off in the oven. While the meat rests, the browned bits in the bottom of the pan are turned into a sweet and tangy sauce that goes perfectly with the tender pork.
- 2 tablespoons high-heat cooking oil such as peanut or grapeseed
- 1 pork tenderloin (1 to 1 ½ pounds), trimmed of any excess fat
- Kosher salt and freshly cracked black pepper, to taste
- 2 tablespoons shallot, minced
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 3 tablespoons coarse ground mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon pure maple syrup
- Fresh parsley, chopped, for garnish (optional)
Heat 2 tablespoons peanut oil in a large, ovenproof skillet, over moderate heat.
Season pork tenderloin with salt and pepper and sear in the skillet until each side is nice and golden brown. You’ll know when the meat is ready to be turned when it no longer sticks to the pan.
Once each side is seared, transfer the pan to the oven and roast until the internal temperature reaches 145°F, about 15-20 minutes. Remove pork to a carving board and let it rest for 10 minutes while you make the sauce.
Place the skillet back on the stovetop over moderate heat. Add the shallot and garlic and sautée until soft. If there isn’t much oil left in the pan, add another tablespoon. Add the flour, stirring with a wooden spoon, letting it cook for about 2 minutes.
Pour about ⅓ of the mixture into the skillet, whisking as you add it. Once it is starting to bubble, add half of what’s left, whisking as you go, let it come up to a bubble, and then repeat with the remaining liquid. Stir and let it reduce to your desired consistency. Season to taste with kosher salt and freshly cracked black pepper.
To serve, slice the pork into medallions and serve with the sauce alongside.
Don’t use a non-stick skillet here, as you want some bits of meat to caramelize on the bottom of the pan for the sauce.
- Serving Size:
- Calories: 224
- Sugar: 3.4 g
- Sodium: 456.8 mg
- Fat: 9.3 g
- Saturated Fat: 1.5 g
- Carbohydrates: 7.5 g
- Fiber: 0.3 g
- Protein: 24.8 g
- Cholesterol: 73.7 mg
Keywords: pork tenderloin, sauce