Pork Tenderloin with Dijon Cream Sauce
Pork Tenderloin with Dijon Cream Sauce is a quick, elegant dinner that’s bursting with flavor. This juicy pork tenderloin, paired with its creamy, tangy sauce, makes weeknights or gatherings effortless and delicious.
Ingredients
Base:
- 1.5 lbs 680g pork tenderloin
- 2 tbsp 30ml Dijon mustard (for coating)
- ½ cup 120ml heavy cream
- ½ cup 120ml low-sodium chicken broth
- 2 cloves garlic minced
- 1 tsp fresh thyme or rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp 30ml olive oil
Optional Add-Ins:
- 1 tbsp 15ml whole grain mustard
- ¼ tsp red pepper flakes
- 1 tbsp 15ml marinade (Dijon-based, optional)
- ¼ cup spinach for stuffing
Instructions
Preheat Oven
- I preheat the oven to 400°F (200°C) and lightly spray a baking dish or prepare an oven-safe skillet for this juicy pork tenderloin.
Prep Pork
- I pat 1.5 lbs pork tenderloin dry with paper towels, season with 1 tsp salt and ½ tsp pepper, and coat with 2 tbsp Dijon mustard for zesty flavorful Dijon dish.
Sear Pork
- In an oven-safe skillet, I heat 2 tbsp olive oil over medium-high heat. I sear the pork for 3–4 minutes per side until golden, creating a crust for this tender pork with sauce.
Roast Pork
- I transfer the skillet (or move pork to a baking dish) to the oven and roast for 15–20 minutes until the internal temperature reaches 145°F (63°C) for perfect juicy pork tenderloin.
Make Sauce
- In the skillet, I sauté 2 minced garlic cloves for 30 seconds, then add ½ cup chicken broth, scraping up brown bits. I stir in ½ cup heavy cream and 1 tbsp Dijon mustard, simmering until thickened for this creamy Dijon pork.
Serve Dish
- I let the pork rest for 5 minutes, slice into medallions, and drizzle with sauce. I garnish with 1 tsp fresh thyme for a flavorful Dijon dish.
Notes
- For added flavor, let the pork marinate with Dijon mustard for at least 30 minutes before cooking.
- Ensure the internal temperature of the pork reaches 145°F (63°C) for the best results.
- This dish pairs well with roasted vegetables or mashed potatoes.
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