Peppercorn-Crusted Pork Tenderloin With Mustard Cream Sauce Recipe
This Peppercorn-Crusted Pork Tenderloin with Mustard Cream Sauce is a showstopper dinner that combines bold flavors with elegant presentation. Juicy pork tenderloins are coated in a fragrant crust of crushed peppercorns, garlic, rosemary, thyme, and panko, then roasted until perfectly tender.
A silky mustard cream sauce ties everything together, creating a dish that feels restaurant-worthy yet is simple enough for a weeknight meal. Whether you’re cooking for family or hosting guests, this recipe delivers a satisfying balance of rustic charm and refined flavor.
Recipe Ingredients
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2 pork tenderloins, about 1 lb each
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2 Tbsp. mixed peppercorns
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1 Tbsp. butter
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1 Tbsp. oil
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4 garlic cloves, minced
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1 Tbsp. rosemary, chopped
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1 Tbsp. thyme, chopped
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1/4 cup panko breadcrumbs
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1 tsp. coarse kosher salt
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2 Tbsp. Dijon mustard
For The Mustard Cream Sauce
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1 Tbsp. butter
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1 small shallot, minced (about 1 to 2 Tbsp.)
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1 small garlic clove, minced
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1 cup cream
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2 Tbsp. Dijon mustard
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1/4 tsp. kosher salt
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Pepper, to taste
Peppercorn-Crusted Pork Tenderloin with Mustard Cream Sauce Cooking Instructions
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Preheat oven to 425°F. Place peppercorns in a small resealable plastic bag and crush coarsely with a rolling pin. Set aside.
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In a skillet, melt butter and oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in rosemary and thyme, cooking another 30 seconds. Remove from heat, then mix in panko, peppercorns, and salt.
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Brush tenderloins with Dijon mustard. Press the peppercorn mixture along the top and sides of the pork. Lightly coat a baking sheet with cooking spray, then place tenderloins on the sheet. Roast for about 15 minutes, or until the pork reaches 145°F.
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For the cream sauce: Melt butter in a saucepan over medium heat. Add shallots and cook for 3–4 minutes until softened. Add garlic and cook for 1 more minute. Stir in cream, mustard, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 4–5 minutes until slightly thickened.
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Let the pork rest for 8 minutes. Slice and serve with a generous spoonful of mustard cream sauce.
Tips For Perfect Crusted Pork Tenderloin
Use freshly cracked peppercorns for maximum flavor and aroma.
Letting the pork rest before slicing ensures it stays juicy and tender.
Double the sauce recipe if you love generous servings. It pairs wonderfully with vegetables and potatoes too!
Why You’ll Love This Peppercorn-Crusted Pork Tenderloin With Mustard Cream Sauce Recipe
This recipe blends the comforting richness of roasted pork with the bold kick of peppercorns and a creamy, tangy sauce. It’s a great option when you want a dish that’s both hearty and elevated, offering layers of flavor in every bite.
Additional Tips
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Pairing Ideas: Pair this tenderloin with roasted vegetables like carrots, asparagus, or Brussels sprouts for a colorful plate. A light side of mashed potatoes or buttery noodles also complements the creamy mustard sauce beautifully. For a fresh contrast, serve with a crisp green salad.
- Variations: This dish can be adjusted to your taste by swapping out the herbs – try sage or tarragon for a different flavor. If you prefer more heat, use extra peppercorns or add a pinch of red pepper flakes to the crust. You can also lighten the cream sauce by using half-and-half instead of cream.
Explore More Delicious Pork Recipes
Ready to keep the flavor going? Check out more ways to make pork the star of your next meal:
From quick weeknight dinners to weekend favorites, MN Pork has the recipes to make your menu unforgettable.
