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Best-Ever Pork Tenderloin with Dijon Cream Sauce Recipe

Best-Ever Pork Tenderloin with Dijon Cream Sauce Recipe
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★★★★★

4.9 from 23 reviews

This Best-Ever Pork Tenderloin with Dijon Cream Sauce is a succulent and flavorful dish featuring tender pork seared to perfection and roasted, then served with a rich and creamy Dijon mustard sauce infused with garlic and fresh herbs. Perfect for an elegant weeknight dinner or special occasion.

Ingredients

Scale

Pork Tenderloin

  • 1.5 lbs pork tenderloin
  • Salt and pepper to taste
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil

Dijon Cream Sauce

  • 4 garlic cloves, minced
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 1 tbsp fresh thyme (or rosemary)
  • Remaining 1 tbsp Dijon mustard

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Lightly spray a baking dish or oven-safe skillet with nonstick cooking spray to prevent sticking.
  2. Prepare Pork Tenderloin: Pat the pork tenderloin dry with paper towels. Rub all sides evenly with salt, pepper, and 2 tablespoons of Dijon mustard to season and flavor the meat.
  3. Sear the Pork: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until golden brown, about 3 to 4 minutes per side, creating a flavorful crust.
  4. Roast in Oven: Transfer the skillet with the pork to the preheated oven. Roast for 15 to 20 minutes or until the internal temperature reaches 145°F (63°C) using a meat thermometer for accuracy.
  5. Rest the Pork: Remove the pork from the oven and transfer it to a cutting board. Let it rest for several minutes; this allows the juices to redistribute, keeping the meat tender and moist.
  6. Prepare the Dijon Cream Sauce: Using the same skillet, sauté the minced garlic over medium heat until fragrant, about 1 minute. Add the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream, remaining 1 tablespoon of Dijon mustard, and fresh thyme or rosemary. Simmer gently until the sauce thickens slightly.
  7. Slice and Serve: Slice the rested pork into medallions. Arrange on plates and drizzle generously with the Dijon cream sauce. Serve immediately for the best flavor and texture.

Notes

  • Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F (63°C).
  • Fresh herbs like thyme or rosemary add great flavor but can be substituted with dried herbs if unavailable.
  • Letting the pork rest after roasting is key to juicy, tender slices.
  • If you do not have an oven-safe skillet, transfer the pork to a baking dish after searing.
  • For a lighter option, substitute heavy cream with half-and-half, though the sauce will be less rich.

Nutrition

Keywords: pork tenderloin, Dijon mustard, creamy sauce, easy dinner, roasted pork, garlic sauce, thyme, simple pork recipe

Find it online: https://ricoloranz.com/best-ever-pork-tenderloin-with-dijon-cream-sauce-recipe/