Pork Tenderloin with Mustard Sauce
Pork tenderloin in a creamy mustard sauce is a classic French-inspired main course for the Thermomix TM7. Tender slices of pork are paired with button mushrooms and a tangy sauce of wholegrain and hot mustard, vermouth and milk. The TM7 simmers the sauce gently in the mixing bowl, giving a silky consistency without any splitting or constant stirring.
About this recipe
Pork tenderloin with mustard sauce Thermomix TM7 style brings a French bistro classic straight to your kitchen machine. Searching for a quick weeknight dinner recipe that feels restaurant-worthy? This all-in-one kitchen machine builds the sauce in a single bowl: vermouth, milk, onions, wholegrain and hot mustard are simmered together with homemade chicken stock paste until the flavours meld into a creamy, gently pungent sauce. Sliced pork tenderloin and button mushrooms finish it off, making an elegant main course without multiple pans on the hob. The milk-based sauce stays silky because the TM7 maintains a constant, moderate heat while stirring slowly, something that is notoriously tricky on a stovetop. Serve this mustard sauce recipe over fluffy mashed potatoes, rice or fresh tagliatelle, with a green salad on the side. It is an ideal choice when you want to impress guests with minimal effort.
Preparation tips
- Slice the pork tenderloin evenly thick so every medallion cooks at the same rate; pat the slices dry first so they sear nicely in the pan while the sauce simmers in the mixing bowl.
- Taste the sauce before serving and adjust the mustard balance: a little extra wholegrain mustard adds texture, while a teaspoon of hot mustard sharpens the tang without overpowering the vermouth.
- Replace the dry vermouth with white grape juice mixed with a splash of white wine vinegar for a family-friendly version, and use double cream instead of milk for a richer, more indulgent sauce.
Recipe variations
- Lactose-free variation: swap the milk for lactose-free whole milk or oat cream, which keeps the mustard sauce silky while the vermouth and stock paste carry the savoury depth of the original.
- Festive winter variation: add a handful of soaked dried porcini to the button mushrooms and finish the sauce with a spoonful of crème fraîche and chopped tarragon for a holiday-worthy version of this pork tenderloin.
Thermomix TM7 Benefits
- The TM7 heats the milk and vermouth sauce at a steady gentle temperature, preventing the dairy from splitting during simmering. [Temperature Control]
- Chopping the onions in the mixing bowl takes just seconds, producing fine, even pieces that melt completely into the mustard sauce. [Multi-Function]
- Weighing the mustard and stock paste directly in the bowl keeps the sauce balanced, with no measuring cups to wash up afterwards. [Built-in Scale]
- Mixing the sauce slowly while it cooks means hands-free stirring, so the pork tenderloin gets your full attention in the pan. [Hands-Free]
- Grating a little extra cheese or nutmeg over the finished sauce takes moments, adding a restaurant-style finishing touch to the mushrooms. [Multi-Function]
Ingredients
- pork tenderloin
- button mushrooms
- dry vermouth
- milk
- onions
- garlic clove (optional)
- wholegrain mustard
- hot mustard
- chicken stock paste, homemade
- salt