French Herb-Rubbed Pork Tenderloin with Mustard Pan Sauce

By · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin coated in a fragrant herb rub and finished with a tangy mustard pan sauce. This french-inspired pork ready in about 45 minutes blends pork tenderloin, fresh thyme leaves, chopped, fresh rosemary leaves, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 French cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Rub the herb mixture all over 1 lb pork tenderloin, then heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering.
  3. Step 3: Sear the pork tenderloin for 2-3 minutes per side until golden brown, then transfer the skillet to the preheated oven and roast for 15-18 minutes until the internal temperature reaches 145°F.
  4. Step 4: Remove the pork from the skillet and tent with foil to rest.
  5. Step 5: Place the skillet back on medium heat and add 1/2 cup dry white wine, scraping up browned bits with a wooden spoon. Simmer for 3-4 minutes until reduced by half.
  6. Step 6: Whisk in 2 tbsp Dijon mustard, 1/4 cup heavy cream, and 1 tbsp unsalted butter, cooking for 2 minutes until the sauce thickens and coats the back of a spoon.
  7. Step 7: Slice the pork tenderloin and serve drizzled with the mustard pan sauce.

Equipment for this recipe

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Frequently asked questions

How long does French Herb-Rubbed Pork Tenderloin with Mustard Pan Sauce take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover French Herb-Rubbed Pork Tenderloin with Mustard Pan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in French Herb-Rubbed Pork Tenderloin with Mustard Pan Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale French Herb-Rubbed Pork Tenderloin with Mustard Pan Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with French Herb-Rubbed Pork Tenderloin with Mustard Pan Sauce?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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