This grilled pork tenderloin with mushroom cream sauce is a balanced, steakhouse-inspired plate that works just as well for a weeknight cookout as it does for a special occasion. Tender pork medallions are lightly coated in Bijon Dijon mustard, seasoned with Cattleman’s Grill Trail Dust, and grilled over live fire for a clean crust and juicy interior. A rich mushroom cream sauce comes together on the grill in a Dutch oven, using garlic olive oil, Lone Star Brisket Rub, and a simple roux finished with chicken stock and heavy cream.
The meal is rounded out with two simple sides cooked alongside the pork. Creamy mustard pasta brings a smooth, savory contrast, while grilled broccoli adds charred flavor and texture from a hot direct-fire sear before finishing over indirect heat. Cooking everything outdoors keeps the process efficient and the flavors cohesive, with each component building on the last.
This is a practical, crowd-friendly recipe that highlights proper grill setup, heat management, and timing while delivering comforting flavors with a polished finish.
What You’ll Love About This Recipe
- Balanced plate with protein, pasta, and vegetables
- Simple grill-forward techniques with big payoff
- Creamy mushroom sauce made entirely outdoors
- Easy to scale for family meals or guests
- Works on flat top or traditional grill setups
Grilled Pork Tenderloin with Mushroom Cream Sauce
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Calories
820
Juicy grilled pork tenderloin served with a creamy mushroom sauce, mustard pasta, and fire-kissed broccoli.
Ingredients
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1½ lb pork tenderloin
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Bijon Dijon Mustard
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Cattleman’s Grill Trail Dust
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3 tbsp Texas Olive Ranch Garlic Extra Virgin Olive Oil
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12 oz mushrooms, thinly sliced
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Cattleman’s Grill Lone Star Brisket Rub
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2 tbsp flour
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¾ cup chicken stock
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1 cup heavy cream
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1 lb Zelli Fusilli pasta
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2 cups heavy cream
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1 tbsp mustard
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Cattleman’s Grill Italiiano Seasoning
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12 oz broccoli florets
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3 tbsp Texas Olive Ranch Extra Virgin Olive Oil
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Meat Church Blanco Seasoning
Pork Tenderloin
Mushroom Cream Sauce
Creamy Mustard Pasta
Grilled Broccoli
Directions
Preheat your grill for two-zone cooking, building a hot direct-fire area around 450°F and a cooler indirect zone. Light charcoal using chimneys to establish a clean, steady fire before cooking.
Pat the pork tenderloin dry, then slather lightly with Bijon Dijon mustard. Season evenly on all sides with Cattleman’s Grill Trail Dust. Place the pork over direct heat and grill, turning as needed, until it develops light grill marks and reaches an internal temperature of about 135–138°F.
Move the pork to indirect heat and continue cooking until it reaches 145°F internal. Remove from the grill, tent loosely with foil, and rest for 10 minutes before slicing into medallions.
While the pork cooks, place a Dutch oven over medium heat on the grill. Add the garlic olive oil and mushrooms, seasoning with Lone Star Brisket Rub. Cook until the mushrooms are softened and lightly browned. Stir in the flour and cook for about 30 seconds, then gradually add the chicken stock and heavy cream. Simmer until thickened and smooth, stirring frequently.
Bring a pot of salted water to a boil and cook the pasta to al dente. In a separate pan, reduce the heavy cream with mustard and Italiiano Seasoning until creamy. Drain the pasta and toss with the mustard cream sauce.
Toss the broccoli florets with olive oil and Blanco Seasoning. Grill over direct heat until lightly charred, then move to indirect heat to soften to your preferred texture.
Slice the rested pork and spoon mushroom cream sauce over the top. Serve with creamy mustard pasta and grilled broccoli.
Recipe Note
Recipe FAQ
What internal temperature should pork tenderloin reach, and how do I avoid drying it out?
Pull the tenderloin at 145°F and rest it loosely tented under foil for at least 10 minutes before slicing. Pork tenderloin is extremely lean — there's almost no fat to protect it from overcooking — so every degree over 145°F costs you juiciness fast. The Dijon mustard coating helps: it creates a light barrier on the surface that slows moisture loss during the direct-fire sear. Use a reliable instant-read thermometer and check early rather than late.
Why coat the tenderloin in Dijon mustard before seasoning?
The Dijon mustard serves two purposes. First, it's an adhesive that helps the Trail Dust rub cling evenly across the entire surface of the tenderloin rather than falling off during handling. Second, the mustard's acidity and fat content create a thin protective layer during the sear that helps the crust develop without the lean meat underneath drying out. The mustard flavor itself mellows almost entirely during cooking — it contributes background complexity rather than a distinct mustard taste in the finished dish.
How do I build the mushroom cream sauce without it breaking or going lumpy?
The roux is the key step — stir the flour into the mushrooms and olive oil and cook it for about 30 seconds before adding any liquid. This cooks out the raw flour taste and creates a stable base. Add the chicken stock gradually, stirring constantly, before adding the cream. If the sauce breaks or goes grainy, it's usually because the liquid was added too fast or the heat was too high. Keep it at a steady simmer, not a boil, once the cream goes in.
Can I substitute a different pasta shape for the Zelli Fusilli?
Yes — any medium pasta with ridges or spirals holds the mustard cream sauce well. Rigatoni, penne, or rotini are all good choices. Avoid long thin pasta like spaghetti or linguine; the sauce is thick enough to clump on those shapes rather than coat them. Cook the pasta al dente since it will continue to absorb the sauce as it sits, and reserve a splash of pasta water to loosen the sauce if it tightens up before serving.
Can I cook this Indoors?
We rate this a 4 out of 5 for cooking indoors. Great in the kitchen, better on the grill. The pork sears beautifully in a cast iron skillet, the mushroom cream sauce builds perfectly in a Dutch oven on the stovetop, and the broccoli chars well under a broiler or in a screaming hot cast iron pan. The main thing you give up is the live-fire grill flavor on the pork crust and the subtle char on the broccoli that direct flame produces.
Recipe Highlights & Insights
Two-zone grilling is what makes this recipe manageable as a complete plate. The direct zone at 450°F handles the pork sear and broccoli char; the indirect zone finishes the pork gently to 145°F without drying out the exterior; the Dutch oven for the sauce sits in a moderate zone throughout. Getting the grill set up correctly before any food touches it is what keeps all three components on track at the same time.
The roux-based mushroom cream sauce is a technique worth internalizing beyond this recipe. Mushrooms sautéed in garlic olive oil, flour stirred in briefly, stock and cream added gradually — this is a foundational French-style pan sauce that works with any protein. The Lone Star Brisket Rub seasons it in a way that reads as savory and slightly smoky rather than distinctly BBQ, which is exactly what you want on a plate this balanced.
At 820 calories per serving this is a genuinely complete plate — protein, starch, and vegetable in proportions that work as a standalone dinner. The recipe serves 4, cooks entirely on one grill in under an hour, and scales cleanly for entertaining. It's one of the strongest weeknight-to-dinner-party range recipes in the ATBBQ catalog and particularly well suited for audiences who want to demonstrate grill versatility beyond BBQ.
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Nutrition
Nutrition
- Nutrition Serving Size
- 19.5
- per serving
- Calories
- 820
- Carbs
- 48 grams
- Fiber
- 4 grams
- Sugar
- 6 grams
- Protein
- 38 grams
- Fat
- 54 grams
- Saturated Fat
- 29 grams
- Sodium
- 920 milligrams
- Cholesterol
- 215 milligrams
