Perfect Pork Tenderloin


  • 1 tablespoon tri-color peppercorns
  • 1 tablespoon Kosher salt
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon crushed red pepper, optional
  • 1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
  • 2 tablespoons olive oil
  • 3 tablespoons salted butter
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon minced fresh rosemary
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons chopped fresh parsley, plus more for garnish

Cooking Instructions

Step 1: Make the Pork Tenderloin: Preheat the oven to 425 degrees F.

Step 2: Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.

Step 3: Mix together the salt, peppercorns, thyme, rosemary, and crushed red pepper, if using, in a bowl.  Season the pork with the seasoning mix.

Step 4: Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil.  Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes.  Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes.  Transfer the pork to a cutting board and tent with foil to rest.

Step 5: Make the Herby Mustard Cream Sauce: Return the skillet to the stovetop over medium heat.  Melt the butter, then add the garlic, thyme, and rosemary and cook for a minute or two.  Sprinkle over the flour and cook, stirring, for an additional minute.  Add the cream and bring to a simmer.  Simmer until the cream thickens slightly, about 2 minutes.  Stir in the whole-grain mustard and parsley.  Taste and adjust the seasoning as needed.

Step 6: Slice the pork and shingle it onto a platter.  Spoon some of the sauce over the top and sprinkle over some chopped parsley.  Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

Enjoy this perfect pork tenderloin from FoodNetwork!