Seared Pork Tenderloin with Mustard Pan Sauce
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Sear it, give it a short blast in a hot oven, and pull it at 140°F so it stays juicy and a little pink. The same skillet makes a mustard sauce while the pork rests, and dinner is on the table in 35 minutes.
The short version
Salt the pork, sear it in a hot ovenproof skillet until browned all over, roast at 400°F for 10 to 14 minutes until it reads 140°F, rest 10 minutes, then build a mustard pan sauce in the same skillet. About 35 minutes, start to finish.
What makes ours better
small changes, very loud compliments
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Salt it 30 minutes ahead. Lean pork needs time for the salt to move in. Even half an hour seasons it through and keeps the slices juicier.
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Pull it at 140°F. It climbs to 145°F while it rests, which is the safe, still-blush-pink point. Waiting for 145°F in the oven lands you at dry.
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Make the pan sauce in the skillet you seared in. The browned bits stuck to the pan are concentrated pork flavor. A splash of broth, a spoon of mustard and a little butter turn them into a sauce in two minutes.
What you need
check the pantry before you promise anyone
- Pork tenderloin2 pounds
- Smoked or sweet paprika1 teaspoon
- Shallot1 large
- Chicken broth½ cup
- Dijon mustard1 tablespoon
- Unsalted butter1 tablespoon
- Apple cider vinegar1 teaspoon
read it twice. buy it once.
Steps
go slow. the good part can’t be rushed.
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Season the pork
Pat the tenderloins dry. Tuck the thin tail end of each one under and tie it with kitchen twine, or fold it back, so the meat is an even thickness. Mix the salt, pepper, paprika and garlic powder and rub it all over. Leave it on the counter for 30 minutes.
About 30 min. Cook mode has a timer for this step.
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Heat the oven and skillet
While the pork sits, set a rack in the middle of the oven and heat it to 400°F. Set a 12-inch ovenproof skillet (cast iron is ideal) over medium-high heat for 3 minutes, add the oil, and heat until it shimmers.
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Sear all over
Lay the tenderloins in the skillet, leaving space between them. Sear for about 2 minutes per side, turning with tongs, until deep golden on all four sides; 6 to 8 minutes total. Don't move them while a side is browning.
If they won't fit side by side without touching, cut each in half crosswise and sear in two batches.
About 7 min. Cook mode has a timer for this step.
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Roast to 140°F
Slide the skillet into the oven. Roast for 10 to 14 minutes, until an instant-read thermometer in the thickest part reads 140°F. Thinner tenderloins are done at the early end of that range.
Start checking at 10 minutes. A minute or two too long is the difference between juicy and dry.
About 10 min. Cook mode has a timer for this step.
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Rest the pork
Move the pork to a cutting board, using a mitt, since the skillet handle is very hot. Tent loosely with foil and rest for 10 minutes. The temperature will rise to 145°F.
About 10 min. Cook mode has a timer for this step.
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Make the pan sauce
Set the skillet over medium heat. Add the shallot and cook for 1 minute, stirring, until soft. Pour in the broth and scrape up the browned bits with a wooden spoon. Simmer for 2 to 3 minutes until reduced by about half. Off the heat, whisk in the mustard, butter and vinegar. Pour in any juices from the cutting board.
About 3 min. Cook mode has a timer for this step.
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Slice and serve
Remove the twine. Slice the pork into ½-inch rounds, fan it on a platter and spoon the sauce over the top.
Good to know
read this before somebody asks for seconds
- Tenderloin comes two to a package, 1 to 1¼ pounds each. If you have one tenderloin, use half the rub, keep the same temperatures and times, and check at 10 minutes.
- Pink in the middle is normal and safe at 145°F. Pork is done by temperature, not by color.
- Silver skin is the shiny, tough strip along one side. Slide a thin knife under it and pull while cutting away from you.
- No ovenproof skillet? Sear in any heavy skillet, move the pork to a sheet pan to roast, then make the sauce in the skillet.
- Storage. Refrigerate sliced pork with the sauce in an airtight container for 4 days. Reheat gently in a covered skillet with a splash of broth. Freeze for 2 months.
Questions, answered
asked and answered at the kitchen counter
What temperature is pork tenderloin done?
Take it out of the oven at 140°F and rest it for 10 minutes. The temperature coasts up to 145°F, the safe temperature for pork, and the center stays juicy with a faint blush of pink.
Is pink pork tenderloin safe to eat?
Yes. Whole cuts of pork are safe at 145°F, and a light pink center at that temperature is normal.
How long do I cook pork tenderloin at 400°F?
After searing, 10 to 14 minutes. Thickness matters more than weight, so go by a thermometer in the thickest part.
Why is my pork tenderloin dry?
Almost always overcooked. It's a very lean cut with no fat to forgive extra minutes. Pull it at 140°F, rest it, and slice it across the grain.
Can I skip the sear and just roast it?
You can, at 425°F for 18 to 22 minutes, but you'll lose the crust and the browned bits that make the pan sauce.
Can I make the rub ahead?
Yes. Salt and season the pork up to a day ahead and keep it uncovered in the fridge; take it out 20 minutes before searing.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 28, 2026.