French · Dinner
French Roast Pork with Mustard Crust
Pork tenderloin roasted with a Dijon mustard and herb crust, finished with a pan sauce built from the roasting juices, white wine, and cream. Rosemary and thyme perfume the crust, garlic adds depth, and the sauce carries mustard's sharpness against the meat's richness. Served with pan sauce spooned over sliced pork.
$7
12 minsPrep
25 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
471Calories
45.8gProtein
26.8gFat
6.1gCarbs
1.3gSugar
0.9gFiber
870mgSodium
174mgChol
11.9gSat Fat
780mgPotassium
55mgCalcium
2.6mgIron
1.3mcgVitamin B12
3mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat pork tenderloin dry, then whisk together Dijon mustard, wholegrain mustard, minced garlic, thyme, rosemary, olive oil, salt, and pepper into a thick paste.
2
Coat
Rub mustard paste evenly over the entire pork surface until fully covered.
3
Roast
Place coated tenderloin on a roasting tray in a preheated 425F oven for 18-22 minutes until internal temperature reaches 145F and crust is golden brown.
4
Rest
Transfer pork to a cutting board, tent loosely with foil, and rest for 5 minutes.
5
Deglaze
Set roasting tray over medium heat, pour in white wine, and scrape browned bits loose for 1-2 minutes until liquid bubbles and pan is clean.
6
Reduce
Stir in heavy cream and butter, then simmer over medium-low heat for 2-3 minutes until sauce thickens and coats the back of a spoon.
7
Plate
Slice rested pork into medallions, arrange on a plate, and spoon warm pan sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2 tbsp2 tbsp Dijon mustard
- 2 tsp2 tsp mustard-wholegrain
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh thyme
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 cup120ml dry white wine
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp butter
