This Creamy Baked Mustard Pork Tenderloin comes in an easy savory sauce that is also infused with horseradish that produces the ultimate flavor and is dinner ready in 30 minutes.

You may also like to try my Best Marinaded – Pork Tenderloin

The secret to this Creamy Baked Mustard Pork Tenderloin comes with an extra kick from the horseradish which gives this recipe just that extra something savory, your sure to enjoy this one tonight!

WHAT TYPE OF MUSTARD FOR PORK TENDERLION

Defiantly one of our favorite Dijon mustard & horseradish mixtures. 

HOW TO MAKE CREAMY MUSTARD BAKED PORK TENDERLOIN

• Start by preheating the oven to 375 degrees F.
• Then season the pork tenderloin with a generous amount of salt and pepper.
• 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.
• 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.

NEXT MAKE THE MUSTARD SAUCE

CREAMY MUSTARD SAUCE FOR PORK

• 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.
• 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.
• Now slice the cooked pork and serve. Top each plate with the hot sauce. Enjoy!

WHAT TO SERVE WITH PORK TENDELION

Potatoes, such as mashed potatoes or potato salad.

Any vegetable of your liking!

• Salt & cracked pepper Asparagus 
• Creamy cheese mashed potatoes
• Sauteed Red Cabbage
• Green beans with bacon and parmesan cheese
• Rosemary Garlic Roasted Mini Potatoes

Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetite!

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