Pork Tenderloin with Herb Mustard Sauce

This Pork Tenderloin with a Creamy Herb Mustard Sauce is an easy-to-make low carb and keto-friendly meal that looks and tastes like it takes way more work to make than it actually does. It is the perfect meal for company or just a nice meal with the family.

Looking for more low carb and keto pork recipe ideas? Give this Bacon Wrapped Honey Mustard Pork Loin or Keto Pork Pozole Verde (Slow Cooker and Instant Pot) a try!

My husband tells me that I am an expensive date because if we go out and beef tenderloin/filet mignon is on the menu he knows, without a doubt, that is what I am going to get.

First, let me say yes, and second, I am worth it!

All joking aside, the tenderloin is the tastiest, most tender (uhh duh Bobbi that is why it is called the tenderloin) cut of meat out there. But with grocery prices the way they are right now who can afford to buy beef tenderloin? Not me, that is for sure! So I turn to my second fave, pork tenderloin.

Now, for whatever weird reason, my husband is not a big fan of pork tenderloin. I know, I just don't get him sometimes, but that all changed when I made this recipe for him.

When I told him I was making pork tenderloin for dinner I got the "Oh" response.

You know the response you get when they aren't thrilled about the answer you give them but they are trying to act like it is OK? Ya, so annoying right?

I just brushed it off and got to cooking because I was determined that he was going to like this dish.

I do have to admit I bribed him with a baked potato since he is not low carb. We rarely have potatoes in the house so I knew it would work in my favor *insert evil laugh*

The verdict was that he was shocked at how much he enjoyed this pork tenderloin, and even though he did say the potato made him happy, he really did like this and said it was a good one to go on the recipe rotation.

Woohooooo I love it when that happens!!

Preheat the oven to 400 degrees F.

Season the tenderloins liberally with salt and pepper.

 

Heat the oil in a large oven-proof skillet over medium-high heat. Sear pork on all sides until it is golden brown, about 1 to 1 1/2 minutes per side.

 

Transfer the skillet with the pork into the oven and bake for 10 to 15 minutes or until a thermometer reads 130 to 135 degrees F for medium-rare. The pork will continue to cook as it rests. For medium cook to 140 to 145 degrees F and For no pink at all cook to 150 to 155 degrees F.

 

Remove pork from skillet and transfer to a cutting board tented with foil to rest for 5 minutes.

 

Return the same skillet to the stove over medium heat and add the heavy cream and mustard. Whisk together well, scraping the bottom of the pan to loosen any browned bits stuck to the skillet.

 

Once the sauce begins to simmer, remove it from the heat and stir in salt, pepper, thyme, and parsley.
If the sauce seems too thick you can thin it with a little water.

 

Serve the sauce over sliced tenderloin.

FAQS ABOUT PORK TENDERLOIN WITH HERB MUSTARD SAUCE

Before trichinosis was eradicated in domestic pork that was the case. Now days, unless it is wild caught, you can enjoy your pork the way you enjoy your beef. 

 

Yes, you can leave it out, or better yet you can sub another herb you like. I would give taragon, marjoram, or even chives a try.

 

Place your pork in an airtight container in your fridge for up to 4 days.

 

 

I know I went on and on above about my love for tenderloin, be it beef OR pork, but let me touch on this sauce for a minute.

 

This sauce is not only incredibly easy to make, but it goes so well with chicken too! Just season up for boneless skinless chicken thighs and cook them in place of the pork tenderloin. SO good! You can of course use chicken breasts if you prefer but I suggest chicken thighs because they are juicier, more forgiving, and perfect if you are keto.

 

If you do want to use boneless skinless chicken breasts I would use smaller/thinner breasts or just cut larger breasts in half to make them easier to cook.

 

Either way, you can't go wrong!

 

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