Best Ever Pork Tenderloin with Dijon Cream Sauce – Juicy, Flavorful & Elegant
Elevate dinner with this Best Ever Pork Tenderloin with Dijon Cream Sauce! Tender, juicy pork is seared to perfection and served with a rich, creamy Dijon sauce that’s bursting with flavor. Perfect for weeknight dinners, date nights, or special occasions, this easy yet elegant recipe is sure to impress. Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete, restaurant-quality meal at home.
Equipment
- Oven-safe skillet or frying pan
- Roasting pan (if skillet is not oven-safe)
- Meat thermometer
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
- 1 pork tenderloin (about 1 to 1.25 lbs / 450 to 570 grams)
- Salt and freshly ground black pepper, to taste
- 1-2 tbsp all-purpose flour (optional, for dredging)
- 1-2 tbsp vegetable or canola oil
- 2 cloves garlic, minced
- 1 small shallot, minced (optional)
- 1/2 cup white wine or chicken broth
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the pork: Trim the silver skin and excess fat from the pork tenderloin. Pat dry with paper towels. Season generously with salt and pepper. Optionally, dredge lightly in flour and shake off excess.
- Sear the pork: Heat oil in an oven-safe skillet over medium-high heat. When hot, add the pork and sear each side for 2-3 minutes until golden brown.
- Roast: Transfer skillet to a preheated oven at 400°F (200°C). Roast for 15-20 minutes until internal temperature reaches 145°F (63°C). Remove from oven and tent loosely with foil to rest for 10 minutes.
- Make sauce: While pork rests, place skillet back on medium heat. Add garlic and shallot; sauté briefly until fragrant. Deglaze pan with wine or broth, scraping browned bits. Stir in cream and Dijon mustard, simmer until sauce thickens, about 3-5 minutes. Adjust seasoning.
- Serve: Slice pork into medallions. Spoon sauce over the pork, garnish with thyme leaves and parsley. Serve with preferred sides.
Notes
- Use a meat thermometer for best results and to avoid overcooking.
- Substitute cream with Greek yogurt or milk for a lighter sauce (add yogurt off heat to prevent curdling).
- For extra flavor, try marinating the pork in Dijon mustard, garlic, and herbs for a few hours before cooking.
- Leftovers keep well refrigerated for up to 4 days; reheat gently with sauce to maintain juiciness.
- If sauce is too thin, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).