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Pork with Mustard Sauce Recipe

Pork with Mustard Sauce Recipe

Back when I was a girl, I couldn't wait until I was grown up and could start cooking for my own family! Now that I am, I really enjoy using pork. The tender meat and the rich mustard sauce in this recipe are delectable together. -Irma Pomeroy, Enfield, Connecticut
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 1 pound pork tenderloin
  • 2 tablespoons butter
  • 1/2 cup beef broth
  • 3/4 teaspoon dried tarragon
  • 1/2 cup heavy whipping cream
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
  • Hot cooked noodles, optional


  • 1. Cut tenderloin into eight pieces. Slice each piece again, but do not cut all of the way through; open and flatten each piece, pounding slightly with meat mallet.
  • 2. In a large skillet over medium-high heat, cook the pork in butter until no longer pink, 5-6 minutes on each side. Remove to a serving dish and keep warm; discard drippings.
  • 3. In the same skillet, cook broth and tarragon over high heat until reduced by half. Reduce heat; stir in cream and mustard. Season with salt and pepper. Spoon over pork. Serve with noodles if desired. Yield: 4 servings.

Nutritional Facts

1 each: 292 calories, 21g fat (12g saturated fat), 119mg cholesterol, 311mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 24g protein.

Reviews for Pork with Mustard Sauce

Sort By :
kirstenleiby User ID: 4872167 6699
Reviewed Sep. 25, 2013

"I've made these for years. The entire family looks forward to it. I've used chops more times than not. So happy the recipe is still here!!"

heidi186 User ID: 1661764 3009
Reviewed Sep. 4, 2012

"Very easy to make, and so flavorful. I was out of tarragon, so I used sage instead, and loved it! My kids are not mustard lovers, which made this recipe all the much more appealing as you can serve the sauce on the side and satisfy everyone!"

cristenc User ID: 2490821 5952
Reviewed Mar. 9, 2009

"The flavor in this sauce is wonderful! I've made it with pork chops but the tenderloin is obviously better. Delicious!"

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.