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Meat, Northern, Eastern and Western France

Pork tenderloin with Meaux mustard sauce and mashed potatoes

Pork tenderloin with Meaux mustard sauce and mashed potatoes is a creamy braised pork dish for 4 people, ready in 45 minutes, rated easy, for about €3.20 per person. The key is stirring in the mustard off the heat, so it keeps its bite without turning bitter.

Tonight, tender pork tenderloin in a creamy old style Meaux mustard sauce, with homemade mashed potatoes.

Pork tenderloin with Meaux mustard sauce and mashed potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

Pork tenderloin, sliced into medallions, seared then simmered in a cream and Meaux mustard sauce, stays tender and never dries out. Meaux mustard, with its coarse old style grains, gives a gentle bite and a texture that pairs perfectly with thick crème fraîche. Homemade mashed potatoes, made silky with warm milk and butter, balance everything without covering up the sauce.

This is a weeknight dish the whole family can count on, simple enough for a busy evening, yet generous enough for an easy Sunday with guests. Kids tend to love the soft mashed potatoes and the mild sauce, while adults get the real punch of old style mustard. Mon Chou suggests it for the days you want something comforting without spending your whole evening in the kitchen.

The ingredients

4 people

Butcher

  • Pork tenderloin 2

Pantry

  • Meaux mustard 3 tbsp
  • Dry white wine 10 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Thick crème fraîche 20 cl
  • Butter 60 g
  • Milk 15 cl

Fruits and vegetables

  • Shallots 2
  • Potatoes 1 kg

Allergens Lactose, Mustard

The step by step recipe

  1. Cook the peeled potatoes in salted water. 20 min

    Start from cold water for even cooking.

  2. Cut the tenderloins into 2 cm medallions and brown them in a knob of butter. 8 min

    Don't cook them all the way through, they'll finish cooking in the sauce.

  3. Remove them, sauté the chopped shallots and deglaze with the white wine. 4 min

    Let it reduce well, the alcohol needs to evaporate.

  4. Add the cream, let it thicken, then put the medallions back in for a few minutes. 5 min

    Don't let it boil, the pork dries out quickly.

  5. Mash the potatoes with the hot milk and the remaining butter, stir the mustard into the sauce off the heat and serve.

    Serve right away, the sauce tastes best piping hot.

Our tips to get it right

  • Pick a Meaux mustard with real whole grains, it adds a bit of crunch and keeps the sauce from turning too smooth.
  • Cut the medallions to an even thickness, about 2 cm, so they all cook at the same pace.
  • Keep the milk for the mashed potatoes hot before mixing it in, the mash stays smooth instead of turning gluey.

The variations

  • Swap the pork tenderloin for chicken cutlets, they'll cook a bit faster.
  • For a vegetarian version, replace the meat with pan fried white mushrooms and keep the same mustard sauce.
  • For a quicker dinner with kids waiting, use instant mashed potatoes and focus your time on the sauce, which is really the heart of the dish.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Steamed green beans
  • A glass of dry white wine

Storage

The pork in sauce keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the mashed potatoes, for up to 2 months. Reheat gently over low heat so the sauce doesn't boil and dry out the meat.

Questions about this dish

Can I use a different mustard instead of Meaux mustard?

Yes, a classic whole grain mustard works well and keeps that grainy texture. Avoid using a sharp Dijon mustard on its own, it would be too strong without the mellow character of Meaux mustard.

Can you make this dish ahead of time?

You can sear the medallions and make the sauce a few hours ahead, then combine them and warm everything gently before serving. Make the mashed potatoes right before serving so they stay smooth.

Why add the mustard off the heat?

Mustard loses its bite and can turn bitter if it cooks too long. Stirring it in off the heat keeps its full character in the sauce.

Is this dish good for kids?

Yes, the sauce stays mild despite the mustard, especially if you use a bit less at first. Homemade mashed potatoes are almost always a hit with younger kids.

How long does it take to make a pork tenderloin with Meaux mustard sauce and mashed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork tenderloin with Meaux mustard sauce and mashed potatoes?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork tenderloin with Meaux mustard sauce and mashed potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, mustard. Always check the labels of the products you buy.

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