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Pork Tenderloin with Dijon Cream Sauce

This Pork Tenderloin with Dijon Cream Sauce is a restaurant-quality dish that’s surprisingly simple to prepare at home. Tender, juicy pork is seared for flavor and either roasted or cooked stovetop, then topped with a luxurious sauce made from Dijon mustard, cream, garlic, and shallots. The rich yet tangy sauce perfectly complements the mild flavor of the pork, making this dish elegant enough for guests yet easy enough for a weeknight dinner. Pair it with roasted vegetables, mashed potatoes, or a crisp salad for a complete, comforting meal.
✅ Ready in under 1 hour✅ Crowd-pleasing flavor✅ Easy to scale for dinner parties or holidays
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine French-inspired, American
Servings 4
Calories 400 kcal

Equipment

  • Large oven-safe skillet or frying pan
  • Tongs
  • Meat thermometer (recommended)
  • Small whisk or spoon
  • Cutting board & knife

Ingredients
  

For the Pork:

  • 1 ½ lb pork tenderloin (trimmed)
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • ½ tsp garlic powder (optional)
  • ½ tsp paprika (optional)

For the Dijon Cream Sauce:

  • 1 tbsp butter
  • 1 shallot or ½ small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup chicken broth or dry white wine
  • 2 tbsp Dijon mustard
  • ½ cup heavy cream (or crème fraîche)
  • 1 tsp lemon juice (optional, for brightness)
  • Salt and pepper, to taste
  • Fresh parsley or thyme (optional garnish)

Instructions
 

  • Preheat the OvenIf roasting: Preheat oven to 400°F (200°C).
  • Prep the PorkPat tenderloin dry. Season with salt, pepper, garlic powder, and paprika.
  • Sear the PorkIn a skillet over medium-high heat, add olive oil. Sear pork on all sides (about 2–3 minutes per side) until browned.
  • Finish Cooking the Pork
    Option A (Oven): Transfer skillet to oven. Roast 15–18 minutes or until internal temp reaches 145°F (63°C).
    Option B (Stovetop): Reduce heat, cover, and cook until done, turning occasionally.
  • Make the SauceRemove pork and let rest. In the same pan, melt butter. Sauté shallot and garlic for 1–2 minutes. Deglaze with broth or wine, scraping up brown bits.
  • Creamy FinishStir in Dijon mustard and cream. Simmer gently until sauce thickens (about 3–5 minutes). Season with salt, pepper, and lemon juice if using.
  • ServeSlice pork and plate with sauce spooned generously over top. Garnish with fresh herbs if desired.

Notes

  • Meat Doneness Tip: Pork tenderloin is perfectly cooked when the internal temp reaches 145°F (63°C). Let it rest for 5–10 minutes before slicing for juicy results.
  • Sauce Adjustments: Add a splash of chicken broth or white wine to the sauce for depth. If the sauce is too thick, thin it with a tablespoon of water or broth.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the cream sauce.
  • Gluten-Free Tip: Ensure your Dijon mustard and any added broth are labeled gluten-free.
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