Grilled Pork Tenderloin with Creamy Mustard Sauce

A Grilled Pork Tenderloin is a delicious low-carb and Keto choice for your next Holiday dinner party. Pork tenderloin is often a tradition for a very important Holiday – New Years Day. It is simply a perfect choice whether it is for celebrating a holiday or as a regular family dinner. When covered with our Creamy Mustard Sauce, you will enjoy a tasty delight!

A pork tenderloin is often called “pork fillet” since it is the most tender cut. When done correctly the tenderloin can be cut with a fork. As they say, “the perfect white meat!” It is very lean, with little marbling, and will cook quickly, since they are generally about 1.5 pounds of weight. We only use unseasoned tenderloins. That is important, since many markets also feature various seasoned and marinated pork tenderloins. An unseasoned pork tenderloin has virtually zero carbs. We can then add our blend of seasonings and control the nutrition and taste.

Grilled Pork Tenderloin
Creamy Mustard Sauce


Our pork marinade is a simple blend of olive oil, oregano, and Dijon mustard. You could also use a stone-ground mustard if you prefer. We like the Dijon as it adds a bit of wine flavor. We marinade to pork for only 30 minutes – we just want to add a bit of flavor through the meat and to provide an aid in searing with the olive oil. The longer you marinade the more flavor will be added.

The creamy mustard sauce is the key to the recipe. Heavy whipping cream forms the base for the thickened sauce. If you like a thinner sauce you could cut the cream with a few tablespoons of chicken stock. Regardless, garlic and mustard are essential. Here we do like to add a stone-ground mustard. Visually you see a bit of the mustard seed and a good stone-ground mustard generally has a stronger mustard flavor. The Dijon is creamier and again continues the theme of the marinade. You may also want to increase the amount of garlic, per your taste.

Finally, our secret ingredient is fresh horseradish. We love the tang of horseradish with lean meats. You likely see it predominately used with beef dishes, but it really adds to the creamy mustard sauce for our pork tenderloin.

Preparation Tips

Grilled Pork Tenderloin with Creamy Mustard Sauce requires grilling the pork. We actually cut the tenderloin into 2 inch pieces and pound them to about an inch of thickness. You are really creating pork medallions for grilling. You can use an outdoor charcoal grill or a ribbed grill pan on the stove top. Either way, you are looking for a quick sear, grill marks, and a bit of smoky flavor. Do not overcook – medium (slightly pink) is what you are looking for in this recipe.

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Pork can also dry out quickly and they will continue to cook once removed from the heat. The advantage of cutting them into even medallions is that they will cook evenly. Sometimes we do use a rotisserie to cook an entire tenderloin, that is also a delicious idea. On the rotisserie all of the natural juices are held in the meat and you can get a nice crust. This also works well when you use a dry rub. However, with cream sauces we find grilled medallions work best.

For the sauce, ten minutes on medium heat with stirring a bit more often is all that is needed to reduce and thicken. It is heavy cream based so stir to thicken. We add the butter at the end of the cooking process for the sauce – it adds flavor and a glisten to your presentation. Plus, you do not want it to separate in the sauce.

Plate the hot Grilled Pork Tenderloin, cover it with the Creamy Mustard Sauce, and top with some chopped parsley or cilantro. We plated our recipe on top of a bed of Joanie’s Cauliflower Mash. A suggestion would be to begin your elegant dinner with a delicious bowl of our Creamy Mushroom Soup. The recipe will then pair well with a side of Creamed Spinach, Cauliflower Mash, Cauliflower Rice, Cauliflower Au Gratin, or our Sautéed Brussels Sprouts.

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Grilled Pork Tenderloin with Creamy Mustard Sauce

Whether you are serving an elegant dinner for family or friends, or simply looking for a delicious Tasty Low Carb and Keto recipe, this creation will satisfy your needs. This one would also be perfect for a Holiday feast or a New Year’s Day tradition!

Grilled Pork Tenderloin with Creamy Mustard Sauce

Recipe by Joanie and Chris
4.87 from 69 votes
Course : Meat
Cuisine : American
Allergen : Peanut Free, Gluten Free
Prep time 30 minutes
Cooking time 10 minutes
Total time 40 minutes
Servings 6
Calories 352.8kcal
Mustard sauce on grilled pork tenderloin is a perfect match! This recipe is Low Carb and Keto friendly.
Net Carbs 2g


Pork Tenderloin and Marinade

Mustard Sauce


Pork Tenderloin and Marinade

  • Cut pork tenderloin into 2 inch pieces and use a mallet to pound the pork pieces to approximately 1 inch thick.
  • Combine the olive oil, Dijon mustard, oregano, salt, and pepper in a plastic bag. Add the pork pieces and marinate for 30 minutes.

Mustard Sauce

  • Combine the remaining ingredients (except for the butter and parsley) in a saucepan and bring to boil over medium heat. Reduce and simmer for 10 minutes until thickened. Add the butter and melt at the end for a glistening sauce.
  • While the sauce is cooking grill the pork tenderloin pieces on a hot grill for 3 minutes per side. Remove from the heat, garnish with parsley, and serve with the sauce on top.

Chef’s Notes

Using an outdoor grill is a great idea – you want the grill marks on your pork.


Calories-352.8kcal | Carbohydrates-3g | Protein-26.7g | Fat-25.9g | Saturated Fat-13.9g | Cholesterol-131.4mg | Sodium-481.4mg | Potassium-525.8mg | Fiber-0.7g | Sugar-1.6g | Calcium-95.5mg | Net Carbs-2g

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  1. Is it possible to make this using a cast iron pan on the stovetop to sear the meat and then roast it in the oven, if I don’t have a grill? If so, how long would you suggest roasting it and at what temperature? Thanks very much!

    • Joanie and Chris

      I have actually used a grill pan on my stove top instead of an outdoor grill. I have an indoor grill pan with ridges so I still get nice grill marks. Since I pound the pork thin I would not roast in an oven. If you prefer to use your oven, keep the pork tenderloin whole (do not cut it) and simply sear it for 2-3 minutes in a cast iron pan and then bake the whole pork loin in your oven for 20-25 minutes at 350 degrees. Then cut it for serving pieces and use my mustard sauce. Check internal temperature to your liking 145-160.

  2. Could this be done without cutting the tenderloin?

    • Joanie and Chris

      Absolutely! We also enjoy a whole tenderloin cooked on our rotisserie grill attachment . . . go for it! The secret is the sauce. I hope you enjoy and thanks for commenting . . . Joanie.

  3. Barbara Marquez

    I did this sauce for my family last night, it was AMAZING!! The pork I seasoned differently but the sauce I did it just like it saids on the recipe. Today I tried the sauce cold as I had left over pork and it was still AMAZING! Cold and all. Definitely a keeper in my home.

  4. This recipe looks great! Question, can the sauce be made a day ahead, stored in the refrigerator, and then just reheated before serving? Thanks!

    • Joanie and Chris

      Any cream based sauce is best made at the time your are going to use it. Cream sauces can separate when reheated after refrigeration. If you do have leftover sauce and refrigerate, I would not use a microwave to reheat. Reheat in a pan on the stove top over low heat and stir while reheating. Sometimes you can add just a small amount of hot water to maintain the consistency. I do hope you give my recipe a try and enjoy the sauce, it makes the dish . . . Joanie.

  5. I made this last night and it was amazing!! It was so good I saved a fillet and reheated it the next night slowly in the oven (in foil with a touch of water) and it was every bit as good as the first night. Has been added our favourites. Thank you so much for sharing.

    • Joanie and Chris

      Thank you so much for the kind comment. I like your re-heat trick. It would definitely work well with pork. The mustard sauce is one I use on chicken, as well. Thanks again for the support . . . Joanie.

  6. Tish Raymond

    Joanie, Omgoodness! That pork tenderloin was incredibly awesome! My poor husband was so nervous while he was grilling it. He didn´t want to make a mistake and ruin the meal. Lol Thanks so much for your suggestions on cooking times. He followed your recommendations and I must tell you–it was, without a doubt, THE BEST pork I´ve ever had!! With every bite, I closed my eyes and emitted an audible, ¨Mmmmm!¨ When I was finished, I literally stood up and applauded him for the great job he did in grilling it to perfection. Lol Thank you so much for this recipe! It´s going to the top of the keeper pile!!

    • Joanie and Chris

      I am so pleased! Also, thank you for getting back to us with your post-meal comments. That makes what we do all worthwhile. Give your husband a thumbs-up from Tasty Low Carb! I hope you try some of my other recipes . . . Joanie.

  7. Tish Raymond

    Oops! Also, forgot to ask… In one place it says pound the medallions into 1-inch thick pieces, and in the actual recipe it says to pound them to 1/2-inch pieces. Which is correct? Thanks in advance!

    • Joanie and Chris

      Thanks, Trish. Chris does the write-ups of my creations and I stick with the kitchen. Good catch. I start with two-inch pieces and pound to one-inch. Again, thanks for trying and I hope you like the recipe – especially the mustard sauce. I use that one often . . . Joanie.

  8. Tish Raymond

    I´m making this recipe today. It looks awesome. My question is how many medallions make a single serving? Thanks so much for the recipe!

    • Joanie and Chris

      Pork tenderloins vary in size. Often the big name suppliers pre-package pork tenderloin and their product is generally long and about a three-inch diameter. Local meat markets and grocers often sell 4 inch plus diameter tenderloins. We usually buy the latter. My recipe is based upon cutting about six, two-inch pieces. That is why we show six pieces in our pictures and six servings. So one per serving. However, they are larger (almost pork chop size). I hope you like my recipe . . . Joanie.

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