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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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★★★★★

5.2 from 11 reviews

This Best-Ever Pork Tenderloin with Dijon Cream Sauce is a succulent and flavorful dish featuring tender pork medallions coated in a tangy Dijon mustard rub, perfectly seared and roasted to juicy perfection, then served with a rich, creamy thyme-infused sauce. Ideal for a special weeknight dinner or entertaining guests.

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 low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tbsp fresh thyme (or rosemary)
  • Additional 1 tbsp Dijon mustard (for sauce)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and lightly spray a baking dish or use an oven-safe skillet with nonstick cooking spray to prevent sticking.
  2. Prepare Pork: Pat the pork tenderloin dry with paper towels. Rub all sides evenly with salt, pepper, and 2 tablespoons of Dijon mustard, ensuring full coverage for flavor.
  3. Sear 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 it develops a beautiful golden-brown crust, about 3-4 minutes per side.
  4. Roast Pork: Transfer the skillet with the seared pork directly to the preheated oven. Roast the pork for 15-20 minutes or until the internal temperature reaches 145°F (63°C) for safe, juicy doneness.
  5. Rest Meat: Remove the pork from the oven and transfer it to a cutting board. Let it rest for at least 5 minutes to allow the juices to redistribute, keeping the meat tender and moist.
  6. Make Sauce: While the pork rests, place the skillet back on the stove over medium heat. Sauté the minced garlic until fragrant, about 1 minute. Pour in 1 cup low-sodium chicken broth, scraping up any browned bits from the bottom to add flavor.
  7. Finish Sauce: Stir in 1 cup heavy cream, 1 tablespoon fresh thyme (or rosemary), and 1 tablespoon Dijon mustard. Simmer gently until the sauce thickens slightly, about 3-5 minutes. Adjust seasoning with salt and pepper if needed.
  8. Serve: Slice the rested pork tenderloin into medallions approximately 1/2 inch thick. Arrange on serving plates and generously drizzle the Dijon cream sauce over the top. Serve immediately.

Notes

  • Use a meat thermometer for best results to avoid overcooking pork tenderloin.
  • Fresh herbs like thyme or rosemary elevate the sauce’s flavor, but dried herbs may be substituted in a pinch.
  • If you prefer a thicker sauce, simmer it a few minutes longer until desired consistency is reached.
  • This recipe pairs well with creamy mashed potatoes, roasted vegetables, or a simple green salad.
  • Leftover pork can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.

Nutrition

Keywords: pork tenderloin, Dijon cream sauce, pork medallions, easy dinner, creamy mustard sauce, roasted pork, weeknight recipe

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