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Creamy Mustard Pork Tenderloin

Creamy Mustard Pork Tenderloin

with horseradish and rosemary

  • Baked
  • One Pot/Pan
  • Spicy

Creamy Pork Tenderloin recipe that goes great over plain rice.

  • 30 minutes
  • Serves 3
  • Easy



This Creamy Mustard Pork Tenderloin recipe is a lot like Pork Diablo Tenderloin, diablo in Spanish means the “Devil”.

Creamy Mustard Pork Tenderloin

The only difference with my recipe is we are omitting the cayenne pepper which gives this recipe that extra heat.

However we are still using a mustard & horseradish mixture which gives this recipe just the right amount of heat that most people would like.

Creamy Mustard Pork Tenderloin

There really is not much too making this recipe either, since everything is done in the same pan.

Just make sure your using a pan that can go from the stovetop to the oven. 

Creamy Mustard Pork Tenderloin

I prefer my recipe much better to the traditional pork diablo, I hope you do too!

Plus we are making this one more creamy, which goes great served along some plain rice.

And your favorite vegetable to make this a full meal.

Creamy Mustard Pork Tenderloin

The vegetables that pairs really well with this dish are brussel sprouts or asparagus. 

Wanting to feed more people simply double up the recipe with my easy to use recipe adjust above.

If you are wanting less of a sauce you can half the chicken stock, however I do not recommend that because the sauce goes so well over plain rice. 

Feel free to add 1 tsp of cayenne pepper if your wanting more heat to this pork.

Defiantly one of our favorite dijon mustard & horseradish mixtures. 


We hope you enjoy our latest recipe creation 🙂

Till next time see you in the kitchen

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Creamy Mustard Pork Tenderloin

Creamy Mustard Pork Tenderloin

Yield: 3
Cook Time: 30 minutes
Total Time: 30 minutes

Simple yet still amazing!


  • 2 tbsp Cooking oil
  • 1 pound Pork tenderloin
  • 1/4 cup Chicken Stock
  • 2 tbsp Mustard/Horseradish mix
  • 1/2 cup Whole Milk or Cream
  • 2 sprigs Fresh Rosemary
  • 1 tbsp Cold butter
  • 1 tsp Salt
  • 1 tsp black pepper


  1. Start by preheating the oven to 375 degrees F.
  2. Then season the pork tenderloin with a generous amount of salt and pepper.
  3. In an oven safe frying pan, heat some oil over high heat and sear the pork tenderloin till lightly browned on one side then turn it over.
  4. Place in the oven and cook for 25 minutes before removing from the skillet and placing the pork on a cutting board to slice once it has cooled down some.
  5. Meanwhile, in the same pan place back on the stove over a low heat and add in the chicken stock and start scraping down the sides of the pan to remove any of the pork fat.
  6. Next, whisk in the cream, dijon mustard and horseradish and then place the rosemary springs in too. Allow the sauce to thicken as you continue to stir for about 3 more minutes. Remove pan from the stovetop and whisk in 1 tbsp of cold butter, the colder the better.
  7. Now slice the cooked pork and serve. Top each plate with the hot sauce. Enjoy!
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 407Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 136mgSodium: 941mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 42g

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Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

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