There’s something special about a South African braai, especially when Heritage Day rolls around. While boerewors, chops and steaks are always welcome on the grill, this braai pork tenderloin with creamy mustard sauce brings something a little different to the table: a French-inspired touch with all the easy-going appeal of a proper South African braai.
Pork tenderloin is one of those underrated cuts that deserves a place on your braai menu. It’s tender, quick to cook and takes beautifully to the smoky heat of the grill. My husband and I love any excuse to light the braai, so although this pork tenderloin can just as easily be cooked on the stovetop, the braai is our first choice. The result is beautifully browned pork with that unmistakable charred, smoky flavour that makes outdoor cooking so irresistible.
The real star, though, is the creamy Dijon mustard sauce. Made with simple, quality ingredients including good olive oil, fresh rosemary, cream, chicken stock, Dijon mustard and wholegrain mustard, it strikes the perfect balance between rich, creamy and tangy. The combination of smooth Dijon and wholegrain mustard gives the sauce plenty of flavour without overpowering the pork.
Serve this pork tenderloin with mustard sauce alongside a generous spoonful of creamy mashed potatoes to soak up every drop of sauce. For something fresh and colourful, add a roasted vegetable salad made with sweet baby carrots, earthy beetroot, peppery radishes and Danish feta, finished with a sweet and tangy dressing. It’s a combination that feels special enough for a celebration but is still wonderfully achievable for a relaxed weekend braai.
Whether you’re planning a Heritage Day braai, looking for an alternative to traditional braai meat, or simply want to bring a little French flair to your next South African gathering, this braai pork tenderloin recipe is one to keep in your back pocket. Fire up the braai, pour something cold and get ready for tender, smokey pork, creamy mustard sauce and a plate full of flavour.
Ingredients
Pork Tenderloin
- 2 200g pork tenderloin
- 3 tbsp Maille Dijon Mustard
Creamy Mustard Sauce
- 2 tbsp olive oil
- 1 cloves garlic finely chopped
- 1 sprig fresh rodemary finely chopped
- 1 cup warm chicken stock
- 1 cup heavy cream
- 2 tbsp Maille Dijon Mustard
- 1 tbsp Maille Wholegrain Mustard
- Pinch of salt and pepper
Fluffy Mash
- 6 large potatoes peeled and quartered
- 200 ml milk warm
- 3 tbsp butter
- Good pinch of salt
Roasted Root Vegetable Salad
- 1 tbsp olive oil
- 6 small carrots halved lengthwise
- 4 medium beets ends removed and halved
- 6 medium radish ends removed and halved
- ¼ cup Danish feta
- 200 grams wild rocket or greens of choice
Dressing
- ¼ cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1-2 tbsp honey
- almonds roasted and roughly chopped
- salt and pepper to taste
Instructions
Pork Tenderloin
- Ensure the pork is room temperature. Dry with a kitchen towel adnd coat with Dijon mustard. Pan/grill/braai over a medium-high heat for 4-5 minutes per side. Allow to rest for 10 minutes for sectioning.
Creamy Mustard Sauce
- In a medium saucepan to a medium-high heat, add olive oil, garlic and rosemary. Saute until golden in color. Add warm chicken stock, cream, Dijon mustard, wholegrain mustard and stir until well combind. Lower the heat to medium-low and continue stirring until the sauce starts to thicken. Season with salt and pepper and set aside. Note: feel free to add a dash of cream or chicken stock is the sauce is a tad too thick for your liking.
Fluffy Mash
- Fill a large pot with salted water and add the potatoes. Bring to a boil. Boil until the potatoes are fork tender. drain and mash finely. Gradullay add the warm milk and butter. Continue mashing until you've reached your preferred consistency. Season with salt and set aside.
Roasted Root Vegetable Salad
- Preheat the oven to 210℃.
- Evenly spread the prepared vegetables onto a baking sheet and coat with olive oil. Bake for 30 minutes or until tender. Set aside and allow to cool.
- Just before serving, add the greens, roasted vegetables and Danish feta to a large bowl.
- In a small bowl, add the dressing ingredients and mix well to combine as best you can. Pour the dressing over the salad, and mix gently.