Roast Pork Tenderloin Recipe with Mustard Gravy & Wine Pairings

Imagine slicing into a perfectly roast pork tenderloin, its juicy interior glistening under a blanket of creamy mustard gravy that delivers a tangy, savory punch. This pork tenderloin recipe is your ticket to an effortless weeknight win or impressive dinner party centerpiece. Ready in under an hour, it combines tender pork with crispy potato wedges and a fresh salad, all tied together by that irresistible gravy. For food lovers in the US, this dish screams comfort with a gourmet twist—salty, umami-rich flavors that beg for the right wine. Whether you're searching for the best pork tenderloin recipe or exploring pork loin recipes, this one stands out. And with Vinomat, our premium wine and food pairing app, finding the perfect wine pairing is a breeze. Let's dive into why this roast pork tenderloin recipe will become your go-to.[web:1][web:2]

About This Dish

This roast pork tenderloin dish draws from classic European influences, like French-inspired mustard sauces, but it's adapted for the American kitchen—quick, accessible, and packed with bold flavors. Pork tenderloin, the leanest cut from the loin, roasts to juicy perfection, avoiding the dryness that plagues other pork loin recipes. The mustard gravy—a velvety blend of Dijon, cream, and stock—adds a sophisticated tang that elevates the mild pork, creating layers of salty umami that dance on your palate.[web:1][web:3]

What makes this pork tenderloin recipe special? It's versatile for the diverse US palate, blending multicultural touches: think German-style mustard with Italian cherry tomatoes in the salad and hearty American Russet potatoes. Historically, pork with mustard hails from Alsatian cuisine, where creamy sauces pair with roasted meats for festive meals. In the States, it's a nod to our growing appreciation for Old World techniques meets New World convenience—perfect for busy home cooks who crave oven roasted pork tenderloin without fuss.

The crispy potato wedges bring earthiness, contrasting the tender pork medallions, while the mixed greens salad cuts through the richness. At 520 calories per serving, it's indulgent yet balanced, gluten-free (sans stock cube if needed), and nut-free. This dish shines in fall gatherings or cozy winter dinners, embodying American food culture's love for value-driven, flavor-forward meals. Pair it with a Napa Chardonnay, and you've got a symphony—crisp acidity slicing the cream, fruit notes echoing the pork's subtle sweetness. Recipes like this from sources such as Lemons & Zest highlight similar mustard sauces, proving its timeless appeal.[web:1][web:2][web:3]

Key Ingredients & Their Role

At the heart of this pork tenderloin recipe is the pork tenderloin itself—600g of lean, tender meat that's mild and forgiving when seared and gently cooked. Seasoned simply with salt and pepper, it absorbs the mustard gravy's flavors, providing a canvas for umami depth. The star player? 2 tbsp yellow mustard (Dijon-style), which delivers sharp tanginess that cuts fat and brightens the dish, a trick seen in many top roast pork tenderloin preparations.[web:1][web:3]

1 cup heavy cream creates the gravy's luxurious body, mellowing the mustard while adding richness—essential for that silky texture. A chicken stock cube (or liquid stock) infuses savory umami, tying everything together without overpowering. Unsalted butter (2 tbsp) builds fond in the pan for depth, while 600g Russet potatoes, tossed in olive oil, paprika, salt, and pepper, roast to golden crispiness, their starchy sweetness balancing the salty pork.[web:2]

Supporting cast: 200g cherry tomatoes and 150g mixed greens (arugula, baby spinach) with 1/2 red onion form a vibrant salad, adding acidity and crunch. Olive oil and seasonings enhance without dominating. These ingredients harmonize—mustard's bite tempers cream's richness, pork's subtlety lets gravy shine, potatoes ground it earthily.

For wine pairing, consider how cream calls for wines with balancing acidity, mustard for subtle sweetness, and pork for low-tannin reds or oaked whites. A Sonoma Chardonnay's buttery notes mirror the gravy, while pork's leanness loves Pinot Noir's bright fruit. This combo makes the dish wine-friendly, accessible at Trader Joe's or Total Wine. Substitutions like grainy mustard add texture, as in Savvy Spoon's version.[web:2][web:6]

Recipe

Ingredients:

• 600 g Pork tenderloin
• 2 tbsp Yellow mustard (e.g. Dijon)
• 1 cup Heavy cream
• 1 Chicken stock cube (or 1 tbsp liquid chicken stock)
• 2 tbsp Unsalted butter
• 600 g Potatoes (e.g. Russet, cut into wedges)
• 2 tbsp Olive oil
• 1 tsp Paprika powder
• to taste Salt
• to taste Black pepper
• 200 g Cherry tomatoes
• 150 g Mixed greens (e.g. arugula, baby spinach)
• 1/2 Red onion (thinly sliced)

Instructions:

1. Preheat the oven to 200°C (392°F) and position a rack in the middle.
2. Wash and cut the potatoes into wedges. Toss them with olive oil, paprika powder, salt, and pepper on a baking tray. Spread the wedges evenly. Roast in the oven for 30-35 minutes, turning halfway, until golden and crispy.
3. While the potatoes cook, clean the pork tenderloin and remove any silver skin. Pat it dry with paper towels.
4. Season the pork tenderloin with salt and pepper on all sides. Heat 1 tbsp of butter in a skillet over medium-high heat. Sear the pork for 2-3 minutes per side until browned.
5. Reduce the heat to medium. Add the remaining butter to the skillet. Stir in the mustard and pour in the cream. Crumble the chicken stock cube into the sauce. Let simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
6. Reduce the heat to low and return the seared pork tenderloin to the skillet. Cover and cook for an additional 8-10 minutes, turning the pork midway. For a medium cook, ensure the internal temperature is 63°C (145°F).
7. While the pork finishes cooking, prepare the salad. Combine the mixed greens, cherry tomatoes, and red onion in a bowl. Drizzle with olive oil, season lightly with salt, and toss to combine.
8. Once the pork is cooked, remove it from the skillet and let it rest for 5 minutes before slicing it into medallions.
9. Plate the pork medallions with the mustard cream sauce poured on top. Serve alongside the roasted potato wedges and mixed green salad for an elegant presentation.

Nutrition Facts (per serving):

• Calories: 520 kcal
• Protein: 35.0g
• Fat: 25.0g
• Carbohydrates: 40.0g
• Salt: 2.0g

Dietary Information: Gluten-free, Contains dairy, Nut-free

Perfect Wine Pairings

Elevating your pork tenderloin recipe with the right wine pairing transforms it from great to unforgettable. The dish's salty umami from pork and stock, tangy mustard, and creamy gravy demand wines with acidity to cut richness, moderate body to match the tenderness, and subtle fruit or oak to complement without overwhelming. Low tannins are key—pork dislikes astringency.[web:1][web:3]

1. California Chardonnay (Napa or Sonoma, $15-25): Buttery and oaked, like Kendall-Jackson Vintner's Reserve, mirrors the gravy's creaminess. Crisp acidity slices mustard tang, vanilla notes echo butter. Grab at Total Wine or Trader Joe's—perfect what wine goes with roast pork.[web:3]

2. Oregon or California Pinot Noir ($20-30): Bright cherry fruit and earthy notes pair with pork's savoriness; silky texture hugs medallions. Try Willamette Valley's Domaine Serene or Sonoma Coast's La Crema. Light tannins won't clash with mustard—ideal best wine for pork tenderloin.[web:7]

3. Washington State Riesling ($15-20): Off-dry styles like Chateau Ste. Michelle balance mustard's bite with apple-pear sweetness and zippy acidity. Refreshing against potatoes' starch. Available at BevMo.

4. French Alsace Pinot Gris or Spanish Godello ($18-28): Alsace's peppery spice (Hugel) enhances mustard; Godello's minerality (Valdesil) cuts cream. Imports at local shops offer value.

These wine recommendations shine with the dish's profile—download Vinomat for personalized scans based on your bottle. Prioritize New World accessibility for US palates, blending Old World finesse.[web:1][web:2]

Cooking Tips & Techniques

Master this oven roasted pork tenderloin with pro tips. First, remove silver skin from the tenderloin—it toughens during cooking. Pat dry for a killer sear, building flavor via Maillard reaction.[web:1][web:3]

Use a meat thermometer: Aim for 63°C (145°F) internal for juicy medium—overcooking dries lean pork. Resting 5 minutes redistributes juices. For gravy, simmer gently; if too thick, splash stock or cream.[web:4]

Potatoes: Cut uniform wedges for even crisping; high heat (392°F) and midway flip are key. Avoid overcrowding the tray. Common mistake: Skipping sear—it's crucial for crust and fond.[web:2]

Scale up for crowds, but cook in batches. Make-ahead: Prep potatoes and salad; sear pork fresh. Leftovers? Reheat gently in gravy to retain moisture. Variations: Add garlic or thyme, inspired by RecipeTin Eats.[web:7] These ensure your roast pork tenderloin recipe succeeds every time.

Serving Suggestions

Present this pork tenderloin recipe family-style: Fan sliced medallions on a platter, drizzle with mustard gravy, mound potatoes beside, and salad in a bowl. Garnish with parsley for pop. Warm plates keep everything cozy.

Accompaniments: Crusty bread to sop gravy, or roasted veggies like asparagus. For holidays, add cranberry relish for tart contrast. Set a casual tablescape with candles—pair with your chosen wine for intimacy. Kids love the potatoes; adults savor wine synergy. This setup elevates everyday to special, perfect for US home entertaining.

Conclusion

This pork tenderloin recipe delivers tender, flavorful roast pork tenderloin in mustard gravy that's simple yet stunning—ideal for busy food enthusiasts. With crispy potatoes and fresh salad, it's a complete meal ready in 55 minutes. Don't skip the wine pairing; use Vinomat to match your bottle perfectly and unlock new favorites. Try this roast pork tenderloin recipe tonight and taste the magic—your new favorite among pork loin recipes awaits!