Pork Tenderloin with Dijon Cream Sauce
This Pork Tenderloin with Dijon Cream Sauce is a restaurant-quality dish that’s surprisingly easy to make at home. Juicy, tender pork tenderloin is pan-seared to perfection, then topped with a luscious, tangy cream sauce infused with Dijon mustard and herbs. Perfect for weeknight dinners, special occasions, or date nights — it’s a flavorful main course that pairs beautifully with potatoes, vegetables, or pasta.
Equipment
- Large oven-safe skillet or cast-iron pan
- Tongs
- Instant-read meat thermometer
- Cutting board & chef’s knife
- Small whisk
Ingredients
For the Pork:
- 1½ lbs (680g) pork tenderloin, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
For the Dijon Cream Sauce:
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ cup chicken broth (or white wine for extra flavor)
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 tbsp Dijon mustard (high-quality recommended)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt & pepper, to taste
Instructions
Prep the Pork:
- Pat pork tenderloin dry with paper towels. Rub all over with olive oil, salt, pepper, and garlic powder.
Sear:
- Heat oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown (about 2–3 minutes per side).
Roast:
- Transfer skillet to preheated oven at 400°F (200°C) and roast until internal temperature reaches 145°F (63°C), about 12–15 minutes. Remove and let rest for 5–10 minutes.
Make the Sauce:
- In the same skillet, melt butter over medium heat. Add garlic and sauté 30 seconds. Deglaze with chicken broth, scraping up brown bits. Stir in cream, Dijon mustard, and thyme. Simmer 3–4 minutes until slightly thickened. Season with salt and pepper.
Serve:
- Slice pork into medallions, spoon Dijon cream sauce over the top, and serve warm.
Notes
- For richer flavor, use white wine instead of broth in the sauce.
- Pork can be grilled instead of oven-roasted for a smoky twist.
- Sauce thickens as it cools — if too thick, add a splash of broth before serving.
- Resting the pork after cooking ensures juicier slices.
- Great served with mashed potatoes, roasted veggies, or buttered noodles.