Ingredients

The following ingredients have 4 Servings
  • 1 pound pork tenderloin
  • 1 tablespoon dijon mustard
  • 2 tablespoons olive oil (divided)
  • kosher salt & black pepper ( to taste)
  • 1 tablespoon butter
  • 1 clove garlic (minced )
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • ½ teaspoon dry mustard powder
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried thyme (or two sprigs fresh thyme)

Instruction

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
  • Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
  • Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
  • Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.