Succulent Pork Tenderloin in Mustard Caper Cream Sauce is so easy and fast to prepare! No marinating and is finished with a tangy rustic sauce you’ll love!
Lately I’ve found myself in mental arrest regarding dinner. My current most dreaded phrase is ‘Mom, what’s for dinner?’ On some days it’s 4 p.m. when the question is posed and my response is like waking from those feverish dreams that you have to take a test in school but forgot to study….even though you have not been in school for many, many years.
Fortunately, as school graduations bear down with all their demands I have turned to Boulder Locavore to do the thinking for me. As I was poking around this delicious recipe sprang from the archives like a treasured friend I haven’t seen in a long time: Pork Tenderloin in Mustard Caper Cream Sauce.
My mouth began to water immediately when reading over the recipe. I love tangy flavors. Capers add a wonderful salty, briny depth to the cream sauce. I used country-style whole grain Dijon mustard which has whole mustard seeds making for a rustic texture that I also love.
One of my very favorite cuts of meat is Pork Tenderloin. It’s light in flavor and can be changed up easily with simple marinades or sauces. It’s juicy and succulent when cooked well and cooks quickly. It is the best choice for those ‘need something on the table in less than an hour’ days…which seem to be daily right now.
One way I love preparing Pork Tenderloin is to add it to some marinade the night before cooking. Then when preparing dinner all I need to do as pop it in the oven for 25-30 minutes, leaving plenty of time to toss a salad or prepare a fun side dish such as Mexican Green Chile Quinoa Salad.
This recipe for pork tenderloin in mustard caper cream sauce removes the marinating all together. The tenderloins are seasoned, seared and cooking in some of the sauce, leaving the remainder to be added when serving at the table. It always gets rave reviews! Because pork tenderloin is so lean, it’s best to monitor the internal temperature with an instant read thermometer to remove it from the oven before it overcooks. Did you know that meat will rise up to 10 degrees while it ‘rests’ after cooking? Removing the pork tenderloin from the oven at just the right temperature allows the cooking to complete outside of the oven to ensure it will be succulent and tender when served.
Liz says
This looks and sounds good. Thank you for the nice recipe.
Toni Dash says
Hi Liz. I hope you’ll enjoy the recipe if you make it! I love the flavors and secretly (or not so much) how simple it is to make!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
We’re going to be getting ready for school once August hits….starting to go to bed and wake up earlier so the internal clock can adjust, buying supplies on no tax day, etc. It’s hard to believe that it’s already time to think along those lines.
I love pork tenderloin as well. You’re right, it is very versatile; and delicious. I love the sauce you’ve made. I’m not a big caper fan though, so maybe I’ll just add a couple squeezes of lemon. 🙂
Toni Dash says
Ever since I was pregnant with #2 (8 years ago now) I’ve craved that sharp, tangy flavor that capers have. I completely understand if they aren’t for you and the lemon idea is perfect though I wonder if it would break the cream due to the acid? Time for an experiment!
Lea Ann says
I saw this on G+ Toni. It looks incredible. I’m such a caper fan and with cream sauce, I must make this one soon. Pinned.
Toni Dash says
A kindred caper spirit, Lea Ann! I love the big flavors of this, and frankly that it’s so simple/quick to make. It’s a chameleon meat too; my son said upon his first bite ‘I really like this chicken’. As long as everyone is happy and eating…..!
Colleen says
Toni, you have outdone yourself with such a simple and beautiful idea, and it’s a treasure for both reasons. “Market, here I come” tonight – and I’ll be making it again next week, with all the “fixin’s” in your photo, for some nearby friends who are recovering from an illness in the household. I’ll give them the link to Boulder Locavore so they can continue to be inspired. Thank you!
Toni Dash says
I’m so glad you liked it Colleen! I found the large marble sized potatoes and felt they’d be a perfect and equally easy addition. I tossed them in Olive Oil, salt and peppered them and stuck them in a separate pan in the oven with the tenderloin. I checked them when the pork was done, let them stay in a few minutes extra and voila!
Jeanette says
What a great concept! I really never thought about making a mustard caper awesome but that sounds so good. I am definitely going to try that.
Catherine Sargent says
This looks so yummy. We eat a lot of pork and the mustard caper cream sauce sounds like a great way to switch things up.
Tracey says
I love this recipe! I am Maltese and I rarely ever seen recipes using capers, which are huge in our culture. Going to try this one out!
Stacie @ Divine Lifestyle says
This is one of the best pork recipes I’ve seen! I usually just make them in the oven, and it’s so boring. I have to try this. The caper and mustard combo is a classic.
Jen Rattie says
Mustard and caper is such a classic combination. I’ll have to give this recipe a try. I was planning on making a tenderloin this weekend, actually.
Vera Sweeney says
Oh wow! I love this dish! I know I love it because I had it once in a super swanky restaurant. Which is where this should be. You should just feed people.
Toni Dash says
Really? I love knowing that. It’s something I made up myself, loving the flavors, but if you’ve had it at a super swanky restaurant that must mean I have good taste without even realizing it, right?!
Pam Wattenbarger says
I have pork tenderloin in the freezer! I actually think I have all of the ingredients that I need for this dish.
Sarah says
This looks delicious. I have never used capers in cooking before, but there is definitely a first time for everything.
Mitch says
This is a terrific recipe! I hate when my pork comes out too dry, this sauce is the perfect answer to that problem! Thanks!
Connie says
I have a pork tenderloin in my freezer that I’ve been trying to decide what to do with. This recipe looks like just the ticket.
Cacinda says
This sounds like such a great dinner! I would never think to do a pork tenderloin with a mustard sauce.
Kathy says
I love having pork tenderloin. It’s one of my favorites. I would love to give your sauce a try. It sounds delicious.
krystal says
I like to use pork in my cooking since it is easy and flavorful. This is a fun spin on the way I usually cook it!
Claudia Krusch says
Pork Tenderloin in Mustard Caper Cream Sauce looks amazing. I would love to give this recipe a try. I am sure my family would love it.
Lisa Bristol says
This recipe looks so delicious. I will have to get the ingredients I need to make some this weekend. I am always looking for new recipes to try.
Elizabeth Lampman says
This Pork Tenderloin in Mustard Caper Cream Sauce is going to be a huge hit. It looks so yummy I can not wait to try it.
gingermommyrants says
I have been looking for a recipe to make for my family dinner party this weekend. I will have to add this to the list of contenders.
Sarah says
Yum, that sauce looks great. It sounds like a sauce that would go with so many different dishes. Versatile, I like that!
Sinisa says
Mustard caper sauce just sounds so delicious. Pork tenderloin is always a great idea. I will make the sauce soon
Crystal says
I’ve fallen for mustard recently. I used to avoid it, but now I want to add it to everything. The pork tenderloin sounds delightful by itself, but that sauce makes it a must-eat.
Seattle Travel Blogger says
My husband would love this mustard cream sauce. It looks delicious, as does the overall look of the dish.
Seattle Travel Blogger says
My husband would love this mustard cream sauce.
The dish overall looks spectacular.
Tara says
I love a good pork tenderloin recipe. This sure does look delicious. I’ll be adding it to my to make list.
Amanda Love says
I struggle with that question too. I think it’s tough to think about what to cook every night which is why I usually have a meal plan. I think this would fit right in! I love the recipe!
Carol Cassara says
It’s just me and my husband most of the time unless the family decides to visit. On those night we would usually take turns cooking, I think it would be nice to cook this for him.
Wendy Polisi says
My husband and I were just talking about how mustard makes everything better. That cream sauce sure did liven up that pork!
Beeb Ashcroft says
My lands that looks too good to be true. You are welcome to cook for me any time 😉
Our Family World says
I love a good pork tenderloin recipe and this is the first one I’ve seen with that unique mustard caper cream sauce. I definitely have to try making this. Thanks for sharing.
Annemarie LeBlanc says
My husband loves pork tenderloin and this recipe is another delicious way for us to enjoy it. I will make this on the weekend when the kids are home. I am so interested to try that mustard-caper-cream sauce. 🙂