I plated an ultra-tender roasted pork tenderloin with a silky Creamy Mustard Sauce that looks restaurant-class but stays low carb and actually gets eaten on weeknights.

Jump to Recipe

I adore this roasted pork tenderloin with creamy mustard sauce because it actually tastes like I cared but didn’t spend forever. I’m obsessed with how the crust gives way to ultra-tender meat, and that tangy, silky Creamy Mustard Sauce makes me lick the plate.

I talk about Keto Pork Tenderloin Recipes In Oven a lot because it hits that low-carb sweet spot without being boring. But the real deal is the heavy cream and Dijon mustard coming together, rich, sharp, totally addictive.

Honestly, this feels like dinner that looks fancy but is zero drama. Bring it on every single week.

Ingredients

Print Recipe (No Advertisments)

Pork tenderloin, the lean protein that stays tender and feels like a cozy main.
Olive oil, it helps sear and adds a mellow, fruity fat note.
Butter for searing, basically gives that brown crust and buttery richness.
Garlic, bright punch that smells like home and wakes the sauce up.
Kosher salt, it’s the simple salt that makes everything actually taste like something.
Black pepper, a warm little bite that keeps things from being flat.
Dried thyme, subtle herbal lift; Plus fresh feels brighter if you’ve got it.
Smoked paprika, smoky color and gentle warmth without heat.
Heavy cream, creamy luxury that makes the sauce silky and comforting.
Dijon mustard, tangy backbone that cuts the creaminess with sharpness.
Whole grain mustard, texture and little pops of flavor if you want crunch.
Chicken broth, it thins and adds savory depth without being heavy.
Lemon juice or vinegar, basically the acid that brightens and balances richness.
Parsley, fresh green pop that makes the plate look alive.
Xanthan gum or arrowroot, optional thickener so the sauce clings nicely.

Ingredient Quantities

1 1/2 to 2 lb pork tenderloin (trimmed of silver skin)

1 to 2 tbsp olive oil

2 tbsp butter (for searing)

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp dried thyme (or 1 tbsp fresh, chopped)

1 tsp smoked paprika

3/4 cup heavy cream

2 tbsp Dijon mustard

1 tbsp whole grain mustard (optional, for texture)

1/4 cup low sodium chicken broth

1 tsp lemon juice or apple cider vinegar

1 tbsp fresh parsley, chopped (for garnish)

Pinch of xanthan gum or 1 tsp arrowroot powder (optional, to thicken)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425 F and pat the pork tenderloin dry; if it still has silver skin trim it off because it makes meat tough.

2. Mix salt, pepper, thyme, smoked paprika and minced garlic; rub this all over the pork and let sit 10 minutes while skillet heats.

3. Heat 1 to 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium high heat until butter foams; sear pork on all sides 2 to 3 minutes per side until nicely browned.

4. Transfer skillet to the oven and roast 12 to 18 minutes, or until an instant read thermometer reads 145 F in the thickest part; timing depends on thickness so dont guess.

5. Remove pork to a cutting board and tent loosely with foil to rest 5 to 10 minutes while you make the sauce.

6. Put skillet back on medium heat, add 1/4 cup low sodium chicken broth and scrape up browned bits with a wooden spoon; those bits are flavor.

7. Stir in 3/4 cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard if using, and 1 teaspoon lemon juice or apple cider vinegar; simmer gently 2 to 4 minutes until slightly thickened.

8. If you want a thicker sauce, whisk a pinch of xanthan gum or 1 teaspoon arrowroot powder mixed with a little cold water and stir in, cook another minute; taste and adjust salt and pepper.

9. Slice pork into medallions, spoon the creamy mustard sauce over the slices and sprinkle with 1 tablespoon chopped fresh parsley.

10. Serve immediately with extra sauce on the side; leftovers keep well refrigerated for a couple days.

Equipment Needed

1. Oven
2. Ovenproof skillet (cast iron works best)
3. Instant read thermometer
4. Cutting board
5. Sharp chef knife
6. Tongs
7. Measuring cups and spoons
8. Wooden spoon or spatula
9. Small bowl and whisk (for mixing xanthan or arrowroot)

FAQ

Q: How do I know when the pork is done? A: Use an instant read thermometer inserted in the thickest part, it should read 145°F. Let it rest 5 to 10 minutes after cooking so juices redistribute and the temp will rise a bit more.

Q: Can I make the sauce ahead of time? A: Yes, you can make the mustard cream sauce up to a day ahead and reheat gently on low, whisking so it doesnt split. If it thickens too much, stir in a splash of chicken broth or cream to loosen it.

Q: What if I dont have heavy cream or want fewer calories? A: For lower calories use half and half but the sauce will be thinner, or substitute full fat coconut milk for a dairy free version, flavor will be slightly different though.

Q: My sauce is too thin or too thick, now what? A: Too thin? Simmer gently until reduced, or whisk in a small pinch of xanthan gum. Too thick? Stir in a little chicken broth or cream until you reach the texture you want. If using arrowroot, mix it with cold water first so it doesnt clump.

Q: Can I use other cuts of pork or cook on a grill? A: You can use pork loin but adjust cooking time since it is thicker. Grilling works great, sear over high heat then move to indirect heat until 145°F, just watch for overcooking because pork tenderloin is lean.

Q: Any tips for extra flavor or to keep it juicy? A: Don't skip the sear, it adds flavor. Let the pork come close to room temp before cooking so it cooks evenly. Resting is key, and a light brush of olive oil or melted butter before roasting helps keep the exterior from drying out.

Roasted Pork Tenderloin With Creamy Mustard Sauce (Keto) Recipe Substitutions and Variations

Pork tenderloin: swap for boneless pork chops or a pork loin roast. If you want lighter meat, use bone in chicken thighs or breasts, just adjust cooking time since chicken cooks faster.
Olive oil: use avocado oil or grapeseed oil for higher smoke points when searing. Ghee also works and adds a nutty flavor, but it will brown faster.
Heavy cream: use full fat coconut cream (for dairy free) or mix 4 oz cream cheese with 1/4 cup water and whisk until smooth for a thicker, tangy sauce that stays keto.
Xanthan gum or arrowroot: gelatin (bloomed in a little cold water then warmed) thickens without changing flavor, or just simmer the sauce longer to reduce and thicken naturally if you dont want thickeners.

Pro Tips

1. Let the pork sit at room temp for 20 minutes before searing, not straight from the fridge. It cooks more evenly that way and you wont overcook the center trying to brown the outside.

2. Use a thermometer and pull the pork at about 140 F, it will carry over to 145 while resting. Trust the probe, dont guess by time or feel.

3. Don’t crowd the pan when searing, and get it really hot so you get a good crust. If the butter starts to burn, tilt the pan and spoon the foamed butter over the meat, that gives flavor without charring.

4. When you thicken the sauce, mix arrowroot or xanthan with cold water first so you dont get lumps, and add it off heat, then bring back to a gentle simmer for a minute. Taste before adding more salt, mustard and acid, acids brighten it fast so add slowly.

Roasted Pork Tenderloin With Creamy Mustard Sauce (Keto) Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I plated an ultra-tender roasted pork tenderloin with a silky Creamy Mustard Sauce that looks restaurant-class but stays low carb and actually gets eaten on weeknights.

Servings

servings

Calories

545

kcal

Equipment: 1. Oven
2. Ovenproof skillet (cast iron works best)
3. Instant read thermometer
4. Cutting board
5. Sharp chef knife
6. Tongs
7. Measuring cups and spoons
8. Wooden spoon or spatula
9. Small bowl and whisk (for mixing xanthan or arrowroot)

Ingredients

1 1/2 to 2 lb pork tenderloin (trimmed of silver skin)
1 to 2 tbsp olive oil
2 tbsp butter (for searing)
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp dried thyme (or 1 tbsp fresh, chopped)
1 tsp smoked paprika
3/4 cup heavy cream
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional, for texture)
1/4 cup low sodium chicken broth
1 tsp lemon juice or apple cider vinegar
1 tbsp fresh parsley, chopped (for garnish)
Pinch of xanthan gum or 1 tsp arrowroot powder (optional, to thicken)

Directions

Preheat oven to 425 F and pat the pork tenderloin dry; if it still has silver skin trim it off because it makes meat tough.
Mix salt, pepper, thyme, smoked paprika and minced garlic; rub this all over the pork and let sit 10 minutes while skillet heats.
Heat 1 to 2 tablespoons olive oil and 2 tablespoons butter in an ovenproof skillet over medium high heat until butter foams; sear pork on all sides 2 to 3 minutes per side until nicely browned.
Transfer skillet to the oven and roast 12 to 18 minutes, or until an instant read thermometer reads 145 F in the thickest part; timing depends on thickness so dont guess.
Remove pork to a cutting board and tent loosely with foil to rest 5 to 10 minutes while you make the sauce.
Put skillet back on medium heat, add 1/4 cup low sodium chicken broth and scrape up browned bits with a wooden spoon; those bits are flavor.
Stir in 3/4 cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard if using, and 1 teaspoon lemon juice or apple cider vinegar; simmer gently 2 to 4 minutes until slightly thickened.
If you want a thicker sauce, whisk a pinch of xanthan gum or 1 teaspoon arrowroot powder mixed with a little cold water and stir in, cook another minute; taste and adjust salt and pepper.
Slice pork into medallions, spoon the creamy mustard sauce over the slices and sprinkle with 1 tablespoon chopped fresh parsley.
Serve immediately with extra sauce on the side; leftovers keep well refrigerated for a couple days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.