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This easy pork tenderloin recipe is a flavor-forward twist on a weeknight favorite. Juicy pork, marinated in passion fruit and herbs, gets finished with a creamy mustard sauce that’s both tangy and rich. It’s simple enough for a cozy dinner—but don’t be surprised if it steals the show at your next gathering.

Whether you’re cooking to impress or just want something comforting (without hours in the kitchen), this one delivers. Bonus: that silky sauce? It’s begging to be drizzled on everything.

Recipe At a Glance

Prep Time: 15 minutes
Cook Time: 40–50 minutes
Servings: 6–8
Difficulty: Easy
Dietary Notes: Gluten-free (check your mustard labels)
Make-ahead Tip: Marinate pork a few hours in advance or overnight
Storage: Keeps 2–3 days in the fridge; store sauce separately if possible

What You’ll Need for This Pork Tenderloin Recipe

For the Pork:

2 pork tenderloins (about 3 to 3.5 lbs total)
Salt and freshly ground black pepper, to taste

For the Marinade:

½ cup passion fruit concentrate (we used Maguary)
½ cup water
Red pepper flakes, to taste
A few fresh sage leaves
A few sprigs of lemon thyme (or regular thyme)

For the Sauce:

2 tablespoons butter
2 tablespoons yellow mustard (we used Heinz, but any works)
1 tablespoon whole grain Dijon mustard (something rustic like Maille à l’Ancienne)
1 cup heavy cream
Optional: extra fresh thyme to finish

Prep & Cook

Pat the pork dry with a paper towel—it helps lock in that savory sear.
Slice the tenderloins accordion-style: make thick cuts about ¾ through, leaving the bottom intact. This lets the flavor soak in while keeping the pork juicy.
Season generously with salt and black pepper, getting into those little cuts too.
Make the marinade: In a bowl, mix passion fruit juice, water, red pepper flakes, sage, and thyme.
Place pork in a roasting tray and pour the marinade over it. Let it soak for at least 10–15 minutes (or refrigerate to marinate longer).
Cover with foil and roast in a preheated 400°F (200°C) oven for 40–50 minutes.
→ Tip: Cook time varies depending on your oven and pork size. Use a meat thermometer if you have one—145°F (63°C) internal temp is safe, but we prefer it a bit more done. Uncover for the last 10 minutes to let it brown.
Make the sauce while the pork roasts:
In a saucepan, melt butter over medium heat. Stir in both mustards and blend well. Add heavy cream and cook for 2–3 minutes until silky. Add a little fresh thyme if you like.
Pour sauce over the pork once it’s out of the oven.
That leftover marinade? It’s flavor gold. Mix a spoonful into the sauce for extra flavor.

If your roasting pan is giving you trouble (or doubling as storage these days), it might be time to upgrade.
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A sturdy pan with a rack makes it easier to get even browning—and to save those flavorful drippings for the sauce!

Pro tip: If you don’t already have a digital meat thermometer, it’s worth picking one up.
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It takes the guesswork out of pork and helps you hit that juicy, perfectly-cooked sweet spot—especially if you’re aiming for medium-well or well-done like I do.

Secrets from Our Kitchen to Yours

Accordion-slicing the pork tenderloin lets flavor penetrate while keeping it juicy.
Don’t skip the foil! It traps moisture and helps the pork cook evenly.
Always taste your sauce before serving—each mustard has its own personality.

Serving Suggestions

Serve this pork tenderloin with creamy mashed potatoes, roasted veggies, or even fluffy rice to soak up the sauce. It’s perfect for Sunday dinners, holiday spreads, or when you just want something satisfying with minimal effort.

Looking for More Cozy & Flavorful Mains?

Creamy Mushroom Chicken
If you loved the mustard sauce here, wait until you try this one—velvety mushrooms, tender chicken, and dinner on the table in under an hour.

15-Minute Egg Fried Rice: The Weeknight Rescue
Got leftovers? This rice recipe is the perfect base for sliced pork tenderloin—quick, comforting, and full of flavor.

Mediterranean Pita Pizza: 10-Minute Marvel
Need something light and quick for the next day? This easy pita pizza is a great contrast to a rich pork dinner—fresh, cheesy, and fun to build.

Put Your Spin on It

No passion fruit? Try orange juice with a squeeze of lemon.
Spice lover? Add a touch of smoked paprika or cayenne to the marinade.
Leftovers? Slice cold and use in sandwiches with extra mustard sauce. Yum.

Nutrition Notes

This pork tenderloin dish is protein-rich and brings a good balance of savory and creamy flavors. The mustard sauce adds a touch of indulgence that makes it feel special without being complicated.

Estimated per serving (based on 8 portions):
Calories: 268 | Fat: 18.4 g | Carbohydrates: 4.9 g | Protein: 18.4 g

Note: These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.

Tasty Thoughts

This easy pork tenderloin recipe proves that you don’t need a long ingredient list to make something impressive. With just a few pantry staples, a splash of something tangy, and that silky sauce? You’re in for a crowd-pleaser that feels fancy but keeps dinner stress-free.

Common Questions

Can I prep this ahead of time?
Yes! Marinate the pork tenderloin the night before and refrigerate. Bring to room temp before roasting.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the oven.

Can I freeze this dish?
The cooked pork tenderloin freezes well, but the cream sauce can separate when thawed. If freezing, store them separately and stir the sauce well after reheating.

What if I don’t have both mustards?
No problem—use more of the one you have. The sauce will still be tasty, just with a slightly different character. Just remember to get some for the next time you’ll make it. Because, believe me, you’ll want to after so many tasty compliments.

Easy Pork Tenderloin Recipe w/ Creamy Mustard Sauce

Recipe At a Glance