Creamy Herb-encrusted Pork tenderLoin


for the pork tenderloin

  • 1 tbs salt
  • 1 tbs pepper
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp onion powder
  • 2 tbs olive oil

…for the creamy mustard sauce

  • 5 cloves garlic
  • 4 tbs butter
  • 1 tsp thyme
  • 2 tbs flour
  • 1/2 c. half & half
  • 1 c. milk
  • 2 tbs dijon mustard


Preheat the oven to 400°.

Heat the olive oil on high in an oven-safe skillet, making sure it becomes very hot.

Mix the salt, pepper, garlic power, thyme, and onion power in a bowl. Roll the pork tenderloin in the herbs until the entire piece of meat is covered. Once the olive oil in the pan is very hot, place the tenderloin in the skillet. Sear on all sides for 1-2 minutes. Once the searing is complete, place the entire skillet in the oven until the tenderloin is cooked through (about 145° F on a thermometer).

Once the tenderloin is completely cooked, remove from the oven and skillet. Set aside on a cutting board and cover with aluminum foil. In the skillet, add the garlic, butter, and thyme to the drippings and brown slightly. Add the flour, half & half, and milk after. Bring to a boil. Add the dijon mustard.

Slice the tenderloin into pieces and arrange on a serving platter. Drizzle the creamy mustard sauce atop the tenderloin and serve hot.


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