Looking for the perfect holiday roast to wow your guests? 🎄👌 This pork tenderloin roast with creamy mustard charcuterie sauce is an absolute show-stopper! This is one of the most memorable recipes that I learned during my time in culinary school. Whether it’s a festive dinner or a cozy family meal, this recipe is packed with flavor, budget-friendly, and easy to prepare in under an hour.
Table of Contents
Why You’ll Love This Pork Tenderloin Recipe
Delicious: Juicy pork paired with a rich, tangy mustard sauce that’ll leave everyone asking for seconds.
Affordable: Two pork tenderloins (around $20) feed 6–8 people. Perfect for entertaining on a budget!
Easy to Make: Step-by-step instructions mean success every time.
Let’s get into it…
Ingredients for Pork Tenderloin with Charcuterie Sauce
Here’s everything you’ll need for this flavorful holiday roast:
Pork Tenderloin:
- 2 pork tenderloins (about 1 lb each)
- Kosher salt
- Black pepper
- 2 tbsp light olive oil, avocado oil, or canola oil
Creamy Mustard Charcuterie Sauce:
- 1 shallot, finely minced
- 4 tbsp salted butter
- 1/2 cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
- 1 1/2 cups chicken stock
- 1/4 cup cornichons or capers, chopped
- 1 tbsp + 1 tsp Dijon mustard
- 1 tbsp + 1 tsp grainy mustard
- 1/4 cup heavy cream
How to Cook the Perfect Pork Tenderloin
Step 1: Season and Sear
- Preheat your oven to 375°F.
- Trim excess silver skin from the pork tenderloin.
- Generously season the pork with salt and pepper on all sides.
- Heat a large skillet over medium-high heat. Add oil and sear the pork on all sides until golden brown.
- Transfer the pork to a baking tray. Insert a probe thermometer if available (ideal for stress-free cooking).
- Roast for 15–20 minutes until the internal temperature reaches 140°F. Let the pork rest for 7–10 minutes; carryover cooking will bring it to the perfect 145°F.
Step 2: Make the Creamy Mustard Sauce
- Use the same skillet from searing the pork (don’t wash away that flavor!).
- Remove excess oil and lightly wipe the pan with a paper towel, leaving the browned bits.
- Melt butter in the skillet over medium heat.
- Add minced shallots and cook until soft and translucent (about 5 minutes).
- Deglaze the pan with white wine, scraping the bottom to release flavor. Reduce until “au sec” (almost dry).
- Add chicken stock and reduce by 70%.
- Whisk in Dijon mustard, grainy mustard, and chopped cornichons.
- Stir in heavy cream just before serving. Adjust seasoning with salt and pepper.
Pro Tip: If the sauce thickens too much, add a splash of stock to bring it back to the perfect consistency.
Step 3: Slice and Serve
- Slice the rested pork tenderloin into 1/2-inch slices.
- Arrange on a serving dish and spoon the mustard charcuterie sauce over the top.
- Serve with roasted potatoes or your favorite side dishes.
Tips for Cooking Pork Tenderloin Like a Pro
- Use a Meat Thermometer: This ensures your pork is perfectly cooked without guessing.
- Don’t Skip Resting: Allowing the meat to rest locks in juices for ultra-tender pork.
- Flavor Boost: Save the browned bits from searing; they’re the foundation of your sauce!
FAQs
Can I use pork loin instead of tenderloin?
Pork loin is larger and takes longer to cook. Adjust the roasting time and ensure it’s fully cooked to 145°F.
What sides pair well with this dish?
Roasted potatoes, green beans, or a crisp arugula salad make excellent accompaniments.
Pork Tenderloin with Charcuterie Sauce
This pork tenderloin roast with creamy mustard charcuterie sauce is an absolute show-stopper! Whether it’s a festive dinner or a cozy family meal, this recipe is packed with flavor, budget-friendly, and easy to prepare in under an hour.
Ingredients
Ingredients:
- 2 pieces of pork tenderloin, about 1lb each
- Kosher salt
- Black pepper
- 2 tbsp light olive oil/avocado oil/canola oil
- 1 shallot, finely minced
- 4 tbsp salted butter
- 1/2 cup dry white wine, like sauvignon blanc or chardonnay
- 1 1/2 cups chicken stock
- 1/4 cup cornichons pickles, roughly 12 pickles or capers, chopped
- 1 tbsp + 1 tsp dijon mustard
- 1 tbsp + 1 tsp grainy mustard
- 1/4 cup heavy cream
Instructions
Step 1: Season and Sear
- Heat the oven to 375 degrees. Trim the pork tenderloin if necessary to remove any excessive silver skin. Generously season with salt and fresh black pepper on all sides.
- Heat a large saute pan over medium-high heat. Once hot, add in the oil and swirl it around. Gently place down the tenderloins and sear on all sides — this means top, bottom and sides (the sides will likely sear quicker) until you have a beautiful golden brown crust.
- Transfer the browned tenderloins onto a oven tray. If you have a probe thermometer, now would be the time to insert it. (I love using my Meater Pro here to take the stress out of cooking. You set the temperature based on your desired doneness and it’ll let you know when to pull it from the oven.) Place the tray into the oven and cook for about 15-20 minutes, or until you reach the internal temp of 140 F— carry over cooking will take it to 145 F the goal temp for juicy pork. Allow the pork to rest for 7-10 minutes before slicing.
Step 2: Make the Sauce
- While the pork is in the oven were going to use the skillet we seared it in to build the pan sauce. Remove any excess oil in the pan, and use a paper towel to remove any heavily browned bits (but not all of it bc there is so much flavor there!) Add in the butter and melt it.
- Over medium heat, add in the finely chopped shallots and cook until soft and translucent over, no color (about 5 minutes.) Deglaze the pan with white wine — pour in the wine and use a spoon to scrape the bottom of the pot to remove any browned bits. Allow the wine to reduce down until the pan is “au sec” ~ french for “almost dry”. Add in the stock and allow that to reduce by 70%.
- Whisk in the dijon & grainy mustard and the chopped cornichons.
- Right before serving*, add in the cream and stir gently to combine. Taste and adjust seasoning with salt and pepper.
- ***If the sauce becomes too think or appears “broken,” all you have to do is add in a touch more stock and mix in well. This may happen if the sauce sits and gets cold, but very easy to fix.
Step 3: Slice and Serve
- Sliced the rested pork tenderloins in slices of your desired thickness (I like it around 1/2 inch. ) Transfer the sliced pork to a serving dish and spoon the sauce along the top leaving the extra in a bowl on the side.
Try This Recipe? Share Your Experience!
I’d love to see how your pork tenderloin with creamy mustard sauce turns out! Share your photos and leave a comment below. Don’t forget to tag @flavorsbyalessandra on Instagram! ❤️
FULl PDF print-out:
I made this for dinner this evening, I knew when I saw it on IG that it would be a winner. And I, as a rule, never make changes to a recipe the first time I make it. But I hang my head in shame and admit I omitted the cornichons. My husband has a violent and visceral opposition to pickles but I knew he would otherwise love this. So I made it and told him I left out something important because he isnโt a fan. First, he absolutely loved the dish, but second, he correctly guessed what I left off. He said it was so good that I should add it next time and he would try it. Such a hit! And easy as well. Thank you for the recipe!