Pork Tenderloin with Mustard Cream Sauce

A delicious Fall comfort food with carawy seeds and a creamy mustard sauce.
A fabulous Fall comfort food.

I love Czech bread dumplings and I crave a pork roast served with them and lots of delicious gravy. I buy my Czech bread dumplings frozen from a company called Chateau Dumplings. They sell their dumplings in a lot of grocery stores and online. You can find more information about where they are sold and how to order by Clicking Here. If you aren’t familiar Czech bread dumplings are like really soft bread that absorbs the meat juices and gravy without getting soggy. They basically were invented to absorb all the good meat sauces and allow you to eat it without you looking like a slob for licking your plate. They are traditionally steamed and served with meat and gravy which is how I serve them here with this Pork Tenderloin with Mustard Cream Sauce. You can still make this Pork Tenderloin with Mustard Cream Sauce if you don’t have access to the bread dumplings. This pork tenderloin will taste great with mashed potatoes, egg noodles, rice or on it’s own. I also want to point out that I made this Pork Tenderloin with Mustard Cream Sauce using two pork tenderloins and it made a lot, enough to serve 6 people. If you are not cooking for that many people this dish makes for great leftovers on its own or as a sandwich. Here is what you will need to make the Pork Tenderloin with Mustard Cream Sauce:

Ingredients

  • 2 Pork Tenderloins about 3lbs each
  • 3 T of Spicy Brown Mustard
  • 1 T of Brown Sugar
  • 1 C of White Wine or Chicken Broth if you don’t have wine
  • Salt
  • Pepper
  • Caraway Seeds
  • Dry Mustard
  • Nutmeg
  • 1 C of 2% Milk
  • 2 t of Corn Starch
  • 2 T of Honey
  • 1 T of Worcestershire Sauce
  • 1 T of Plain or Herbed Butter
  • 3/4 C of Parmesan Cheese
  • Veggie Oil for cooking

Tipsy Tips

  • I do not give measurements for spices and salt, you should season your food to your tastes. Taste your food as you cook and add a little at a time and add more as you go.
  • When you season your meat for this recipe, a light sprinkle of all the seasonings on all sides of the tenderloins. I also use a spicy brown mustard for this recipe but you can use any mustard you like or have on hand.
  • You need to use a meat thermometer for this recipe. Every oven is different and the thickness of the meat is different. I take my pork out after about 45 minutes for this recipe and/or cook it until it reaches an internal temperature of 125 degrees. I let it rest and it continues to cook outside the oven another 10 degrees. This level of done-ness will be perfectly cooked and juicy without being dry.

When you are ready to cook make sure you have all your ingredients set out so that you are ready to add the stuff to the mustard cream sauce as you go. You will also need to use a cast iron or heavy duty skillet to sear off your pork tenderloins. Here is how you make the Pork Tenderloin with Mustard Cream Sauce.

Serve your pork slices on Czech bread dumplings that have been steamed.
Let your pork rest before slicing it into thick slices and serving it on Czech Bread Dumplings.

Steps

  1. Dry off your pork tenderloins with paper towels. Season all sides of the tenderloins with the salt, pepper, caraway seeds, nutmeg, and dry mustard. Let your tenderloins rest on the counter for about 20 minutes.
  2. Heat your skillet with a few tablespoons of veggie oil and let it get very hot. Add your tenderloins to the skillet, be careful as they will splatter hot oil on you. Let the tenderloins sear off on the top, bottom and sides. Turn every 5 minutes until all sides are seared.
  3. Heat your oven to 350 degrees. When your tenderloins are seared all the way around, remove from the skillet and place in a baking dish and into the heated oven. I let mine cook for about 45 minutes. Every oven is different so use a meat thermometer as I mentioned above.
  4. While your tenderloins cook, heat the same skillet you seared them in without cleaning it, add your wine or chicken broth and use a spatula to scrape up the crispy bits from the bottom. Let this simmer for about three minutes.
  5. Next, add your mustard and your Worcestershire sauce and whisk while it simmers for about two minutes.
  6. Add your sugar and honey and continue to simmer and whisk.
  7. In a glass, add your cold milk and your corn starch and whisk until the corn starch is dissolved and smooth. Reduce your heat on the skillet and add the milk mixture whisking constantly until smooth. Let simmer on low until your sauce starts to thicken.
  8. When your sauce is thickened, add the butter and whisk until smooth. Then add the Parmesan, stirring constantly until smooth and melted.
    1. If your sauce is too thick you can add a little water or chicken broth to thin it out and if its too thin you can dissolve some more corn starch in a little water and add it to thicken. This sauce should be a little thinner than usual gravy.
  9. When your pork is done cooking, let it rest and then slice it into thicker slices.
  10. Steam your bread dumplings according to the box directions.
  11. Plate your dish by placing the bread dumplings down, topping with pork slices then the mustard cream sauce.
A delicious Fall comfort food with carawy seeds and a creamy mustard sauce.
A fabulous Fall comfort food.

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Pork Tenderloin with Mustard Cream Sauce

Ingredients

  • 2 Pork Tenderloins about 3lbs each
  • 3 T of Spicy Brown Mustard
  • 1 T of Brown Sugar
  • 1 C of White Wine or Chicken Broth if you don’t have wine
  • Salt
  • Pepper
  • Caraway Seeds
  • Dry Mustard
  • Nutmeg
  • 1 C of 2% Milk
  • 2 t of Corn Starch
  • 2 T of Honey
  • 1 T of Worcestershire Sauce
  • 1 T of Plain or Herbed Butter
  • 3/4 C of Parmesan Cheese
  • Veggie Oil for cooking

Steps

  1. Dry off your pork tenderloins with paper towels. Season all sides of the tenderloins with the salt, pepper, caraway seeds, nutmeg, and dry mustard. Let your tenderloins rest on the counter for about 20 minutes.
  2. Heat your skillet with a few tablespoons of veggie oil and let it get very hot. Add your tenderloins to the skillet, be careful as they will splatter hot oil on you. Let the tenderloins sear off on the top, bottom and sides. Turn every 5 minutes until all sides are seared.
  3. Heat your oven to 350 degrees. When your tenderloins are seared all the way around, remove from the skillet and place in a baking dish and into the heated oven. I let mine cook for about 45 minutes. Every oven is different so use a meat thermometer as I mentioned above.
  4. While your tenderloins cook, heat the same skillet you seared them in without cleaning it, add your wine or chicken broth and use a spatula to scrape up the crispy bits from the bottom. Let this simmer for about three minutes.
  5. Next, add your mustard and your Worcestershire sauce and whisk while it simmers for about two minutes.
  6. Add your sugar and honey and continue to simmer and whisk.
  7. In a glass, add your cold milk and your corn starch and whisk until the corn starch is dissolved and smooth. Reduce your heat on the skillet and add the milk mixture whisking constantly until smooth. Let simmer on low until your sauce starts to thicken.
  8. When your sauce is thickened, add the butter and whisk until smooth. Then add the Parmesan, stirring constantly until smooth and melted.
    1. If your sauce is too thick you can add a little water or chicken broth to thin it out and if its too thin you can dissolve some more corn starch in a little water and add it to thicken. This sauce should be a little thinner than usual gravy.
  9. When your pork is done cooking, let it rest and then slice it into thicker slices.
  10. Steam your bread dumplings according to the box directions.
  11. Plate your dish by placing the bread dumplings down, topping with pork slices then the mustard cream sauce.
Pork tenderloin crusted with herbs, caraway seeds, and served with a mustrad cream sauce.
This is going to be a recipe you add to your regular rotation.

For me this is the ultimate Fall/Winter comfort food. The spices may be a little different than you are used to but they are perfect for Fall. I love the tang of the mustard, the sweetness of the honey and brown sugar and the nutty flavors of the nutmeg and the caraway seed. The bread dumplings are what makes this dish EXTRA special for me but the pork tenderloin with mustard cream is still great on its own if you don’t have access to dumplings. This entire dinner takes just minutes to prepare so it is perfect for a weeknight meal and it is special enough for a Sunday dinner or special occasion meal. I love to serve this dish with applesauce and green beans. The leftover pork makes a great sandwich the next day too!

I hope you enjoy this dish and that you try the bread dumplings! Thank you for reading and as always, happy eating!

Love, Tipsy

tipsy

For more great recipes check out the following links!

Crockpot Smoked Kielbasa and Kraut

Meatball Pot Roast

Soy Sauce Ribs

Buttered Noodles In A Savory Chicken Broth With Parmesan and Pepper

 

 

 

 

 

 

 

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