Mustard pork tenderloin makes a fine Sunday dish, straightforward to manage as long as you keep an eye on the cooking. Mustard plays two roles here: it forms a crust that keeps the meat tender, then it binds the sauce at the end. Pommery® Dijon mustard, smooth and clean, clings well to the meat and caramelises beautifully in the oven.
Serves: 4 • Prep: 15 minutes • Cooking: 30 minutes • Difficulty: easy
Ingredients
3 tablespoons Pommery® Dijon mustard
1 pork tenderloin, about 600 g
200 ml thick crème fraîche
100 ml dry white wine
2 shallots, chopped
1 tablespoon olive oil and 20 g butter
2 sprigs of thyme
Salt and freshly ground pepper
Method
Bring to temperature. Take the tenderloin out of the fridge 30 minutes ahead. Remove the silverskin with a thin knife, then season generously with salt and pepper.
Sear it. Preheat the oven to 180°C. Heat the oil and butter in a casserole and sear the tenderloin on all sides, 6 to 8 minutes in total, until deeply golden.
The mustard crust. Off the heat, brush the whole surface generously with 2 tablespoons of Pommery® Dijon mustard, then scatter over the thyme.
Roast. Roast uncovered for 18 to 20 minutes. At 63°C in the centre, the meat stays faintly pink and beautifully tender.
Rest. Remove the meat, cover it loosely with foil and rest for 10 minutes, giving the juices time to redistribute.
The sauce. Return the casserole to the heat, sweat the shallots in the caramelised juices, deglaze with the white wine and reduce by half. Off the heat, whisk in the crème fraîche and the last tablespoon of mustard.
Serve. Slice the tenderloin into thick medallions, spoon over the sauce and serve with baby potatoes or roasted vegetables.
💡 Perfect pairing: For a milder version, replace one tablespoon of mustard with Pommery® Honey Mustard: the sugar caramelises into the crust and rounds off the sauce.
Our tips for perfect mustard pork tenderloin
Sear first, mustard after. The crust then forms gently in the oven and caramelises without forcing.
63°C at the centre. A probe thermometer is your best ally on this cut, for meat as juicy as you could wish.
Ten minutes of rest. Enough to give a clean slice and particularly tender meat.
Mustard off the heat for the sauce. It keeps all its aroma and binds the cream gently.
Our pork tenderloin with Pommery® Dijon mustard
This mustard pork tenderloin recipe turns a simple cut into a dinner-party dish. The mustard crust concentrates the aromatics as it roasts, while the pan sauce carries the flavour through to the plate. Made at the gates of Meaux by the Chamois family, Pommery® Dijon mustard brings this French mustard pork the clean precision of a traditionally sieved mustard. Explore our full range of Pommery® mustards.
