Pork Tenderloin with Dijon Cream Sauce
This Pork Tenderloin with Dijon Cream Sauce is tender, flavorful, and surprisingly simple to prepare. Perfectly seared and oven-finished pork is paired with a velvety Dijon-spiked cream sauce that adds just the right balance of tang, richness, and herbaceous depth. It's a versatile dish fit for cozy dinners, holidays, or dinner parties—without the stress.
Equipment
- Oven-safe skillet or cast iron pan
- Meat thermometer
- Whisk
- Tongs
- Cutting board and sharp knife
- Small saucepan (if deglazing separately)
Ingredients
- 1 pork tenderloin (about 1–1.25 lbs), trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp garlic powder or 2 cloves fresh minced garlic
- ½ cup chicken broth (or dry white wine)
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tbsp butter (optional, for sauce richness)
- Fresh parsley or chives, chopped (optional for garnish)
Instructions
- Prep the pork: Pat the tenderloin dry and season generously with salt, pepper, and garlic powder.
- Sear: Heat olive oil in an oven-safe skillet over medium-high. Sear the pork on all sides until browned, about 2–3 minutes per side.
- Roast: Transfer the skillet to a 400°F (200°C) oven. Roast until internal temp reaches 145°F (about 15–18 minutes). Remove pork and let rest, tented loosely with foil.
- Make the sauce: Return the skillet to stovetop. Add broth or wine to deglaze, scraping up brown bits. Whisk in cream, Dijon mustard, thyme, and butter. Simmer on low for 3–5 minutes until slightly thickened.
- Slice & serve: Slice pork tenderloin against the grain. Spoon warm Dijon cream sauce over the top. Garnish with herbs if desired.
Notes
- Meat thermometer = best friend: Avoid dry pork by removing at exactly 145°F and resting.
- Deglaze wisely: Wine adds elegance, but chicken broth is great for everyday.
- Cream alternatives: Use half-and-half for a lighter version; sauce may be thinner.
- Make it extra: Add mushrooms, shallots, or even a splash of lemon juice for brightness.
- Serving idea: Fantastic over mashed potatoes, roasted veggies, or wild rice.