Recipe video above. This is one of those recipe gems that proves just few ingredients and minimal effort can still deliver a knock-out dish!It's easy enough for a weeknight meal, but can step up as a dish elegant enough for company. A pinch of fresh tarragon adds a lovely sweet aniseed flavour, while mustard brings the oomph and thickens the sauce.Note: The cook time is affected by the size of the pork fillet so a meat thermometer is highly recommended to ensure the pork is cooked perfectly.
Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
Season pork: Sprinkle the tenderloins all over with salt and pepper.
Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.
Creamy Mustard Sauce: Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce (free flavour!). Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little water as needed. No need to simmer, the sauce is done!
Serve: Slice into 2 - 2.5cm (0.8 - 2") slices. Serve with Creamy Mustard Sauce!
Nutitrion
Serving Size: 1 serving
Calories: 357 kcal
Carbohydrates: 2 g
Protein: 38 g
Fat: 21 g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 151 mg
Sodium: 870 mg
Sugar: 1 g
Reviews
Kirsten on 2026-05-28 (5 stars): I love this more every time I make it - 3x now. It’s quick and simple and delicious. This time I used only s+p and the mustards, no other herbs.
Grace on 2026-05-28 (5 stars): Wow this is a simple yet very tasty dish, Nagi! Tried this yesterday with your garden salad recipe and roasted some potatoes. <3
Some of the things I did:
- used whole pack of cream instead of 1/2 since I liked more sauce
- used dried tarragon because I didn't have fresh ones (added extra amount since I added cream)
- no mustard seeds, so just added a little more mustard
- I wanted the pork to be more cooked so I put it longer in the oven
Heavenly taste! I felt like it was best to pair it with something sweet and tangy as the creaminess can be too much :) Found balance with the salad! Thanks!!!
Karen on 2026-02-27 (5 stars): This was excellent, my picky husband loved it and said, make this again!
Michele on 2026-01-09 (5 stars): Easy and so full of flavour.
Have cooked it multiple times.
Another winning recipe 🤍😋
CC on 2025-12-25 (5 stars): This was yum. Better than takeaway and probably quicker too. Suits those doing keto too - its hard to find good keto recipes. Thanks Nagi will be making this again. 10/10
DeeCee on 2025-12-02 (5 stars): Found this recipe after a Google search. Not had pork tenderloin in ages and wanted a simple but tasty recipe. This excelled on both points! Even my fussy teen said ‘Do this again Mum!’ I made double the sauce as I had a large pot of double cream that needed using. Will pair it with some cooked chicken in pastry parcels.
Jill Masterson on 2025-11-27 (5 stars): This exceeded my expectations - so easy and delicious.
Miranda on 2025-11-23 (5 stars): OMG - quick, easy and beyond delicious. I didn’t have Tarragon so replaced with marjoram - it still tasted amazing. I served it with garlic parsley mash and roasted broccolini. 🤤 Thanks Nagi.
Rosemary S on 2025-11-02 (5 stars): We doubled the recipe for a dinner party. It was quick and easy to prepare and we just popped the fillets into the oven when our guests arrived. We served it with mash, green beans a recipetineats cabbage slaw. Everyone went in for seconds and sadly there’s no leftovers. We’ll definitely be making this recipe again. Chefs kiss
RebeccaP on 2025-10-22 (5 stars): This recipe was a little miracle...so incredibly easy and full of rich taste! We loved it on a fall night with cheesy grits. Note that our pork tenderloin took a bit longer to cook but other than that, everything was spot on and delicious!
Tom MacKay on 2025-09-19 (5 stars): My family eats tenderloin relatively often, and this has become a favoured recipe. The tarragon is extremely well suited, not sure I use it for much of anything else!
Bernadette Hill on 2025-09-07 (5 stars): Great recipe. Not dry like pork fillet can tend to be. Not a fan of tarragon, but we have it I. The garden and I am changing my mind about. I was also tempted by sauted onions and deglaze the pan, but I stuck with Nagi and it was delicious. Making it again tonight! Thanks for a great easy recipe!
Sara on 2025-08-19 (5 stars): So I went extra overboard and before adding the cream to the pan I sauteed some onions and then deglazed the pan with white wine. Amazing.
Katie on 2025-08-04 (5 stars): delish! Served with the kale salad and a simple take on the cauliflower mash. A very refreshing dinner, everyone had seconds - - toddlers included.
