By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
482 cal · 120 min
Mustard Pork
Recipe GLPRfbea0c28ac9a97
Tender pork tenderloins coated generously with Dijon mustard, roasted until succulent, then finished with a silky cream sauce enriched with white wine, shallots, and fresh rosemary. This elegant main course delivers bold mustard flavor balanced by a luxurious pan sauce.
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Ingredients
1 tablespoon olive oil
2 pork tenderloins, about 8 ounces each
Salt and freshly ground black pepper to taste
3/4 cup Dijon mustard
1 shallot, minced
1 cup dry white wine
1 cup creme fraiche
2 tablespoons fresh rosemary, chopped
Directions
Preheat your oven to 350°F (175°C).
Coat the bottom of a roasting pan with olive oil. Season both pork tenderloins generously on all sides with salt and pepper, then coat each thoroughly with Dijon mustard, using about 3/8 cup per tenderloin. Place the mustard-coated pork in the prepared pan and add 1/2 cup water around the base.
Roast in the preheated oven for approximately 1 hour 30 minutes, until the pork reaches an internal temperature of 145°F (63°C). Check the pan occasionally; if the water has evaporated, add a bit more to prevent sticking and burning.
Transfer the roasted pork to a warm serving platter and tent loosely with foil to keep warm.
Place the roasting pan on the stovetop over medium heat. Add the minced shallot and sauté for about 1 minute until fragrant and softened.
Pour in the dry white wine to deglaze the pan, stirring to loosen any browned bits from the bottom. Increase heat to medium-high and simmer until the liquid reduces by half, about 3 to 4 minutes.
Reduce heat to medium, then whisk in the creme fraiche and chopped fresh rosemary. Continue to simmer gently for 2 to 3 minutes, stirring occasionally, until the sauce reaches a smooth, pourable consistency.
Taste the sauce and adjust seasoning with salt and pepper as needed. Slice the pork tenderloins into 1/2-inch thick pieces, arrange on plates, and drizzle with the mustard-cream sauce. Serve immediately.
Comments
Crème fraîche forces a stop at Harris Teeter or Publix—Food Lion and ALDI do not stock it reliably, and Walmart's quality is inconsistent—but the rest of the ingredients are standard weeknight fare. The pork tenderloin itself is the cost driver at roughly $12–16 per pound, bringing the per-serving ingredient cost to $9–12 before wine, though it cooks faster than the 120 minutes suggests: actual time is closer to 90 minutes with active prep. This is a restaurant-quality dish that does not reheat well—the pork dries out and the cream sauce separates—so plan to serve it fresh, same night, for a special dinner rather than weeknight leftovers.
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