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My husband tells me that I am a 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 says 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 brobed 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!!
INGREDIENTS NEEDED TO MAKE PORK TENDERLOIN WITH HERB MUSTARD SAUCE
INGREDIENTS
For the pork
- Pork tenderloins
- Pink sea salt
- Fresh cracked black pepper
- Avocado or olive oil
- Heavy cream
- Dijon mustard
- Fresh thyme
- Fresh Italian flat-leaf parsley
- Pink sea salt
- Fresh cracked black pepper
HOW TO MAKE PORK TENDERLOIN WITH HERB MUSTARD SAUCE
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
Last thoughts about Pork Tenderloin with Herb Mustard Sauce
MORE KETO AND LOW CARB RECIPES
- Broccoli Pesto Stuffed Grilled Pork Tenderloin
- Easy Keto Pork Carnitas (Instant Pot and Slow Cooker)
- Low Carb Instant Pot Pork Stew
- Ginger Lime Sweet Pork (Crock Pot)
- Easy Pork Medallions with Mushroom Cream Sauce
- Juicy Pork Loin Roast
.png?ssl=1 "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. #keto #lowcarb #glutenfree #sugarfree #pork #tenderloin #creamy #herb #mustard #sauce")
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