Go Back
–+ servings
Pork Tenderloin with Dijon Cream Sauce

Pork Tenderloin with Dijon Cream Sauce: Comfort Meets Elegance

This Pork Tenderloin with Dijon Cream Sauce is a quick and elegant dish that balances warmth and flavor, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 375
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 pound Pork Tenderloin Choose a fresh cut for tenderness and flavor.
  • 2 tablespoons Olive Oil For searing.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Black Pepper Freshly cracked for better flavor.
For the Seasoning
  • 1 teaspoon Garlic Powder Can be substituted with fresh garlic.
For the Sauce
  • 2 tablespoons Unsalted Butter For richness.
  • 2 cloves Garlic Minced, use carefully.
  • 1 cup Chicken Broth or White Wine Enhances flavor.
  • 1 cup Heavy Cream or Half-and-Half Use coconut cream for a lighter option.
  • 2 tablespoons Dijon Mustard Use high-quality for best flavor.
  • 1 teaspoon Fresh Thyme Dried thyme works too.
Final Touches
  • to taste Salt & Pepper For seasoning balance.

Equipment

  • Skillet
  • Oven
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Pat the pork tenderloin dry with paper towels. Drizzle with olive oil and season with salt, black pepper, and garlic powder.
  2. Heat a skillet over medium-high heat, add olive oil, and sear the pork on all sides for about 2-3 minutes each until golden brown.
  3. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 12-15 minutes until internal temperature reaches 145°F. Let rest for 5-10 minutes.
  4. In the same skillet, reduce heat to medium-low, add butter, and once melted, stir in minced garlic until fragrant.
  5. Deglaze the skillet with chicken broth or white wine, scraping up browned bits for added flavor, and simmer for 1 minute.
  6. Pour in heavy cream (or half-and-half) and add Dijon mustard; let the sauce simmer for 3-4 minutes until slightly thickened. Taste and adjust seasoning.
  7. Slice the rested pork into medallions, plate, and generously spoon the creamy Dijon sauce over the top. Serve warm.

Nutrition

Serving: 1servingCalories: 375kcalCarbohydrates: 8gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 700mgPotassium: 650mgSugar: 1gVitamin A: 700IUCalcium: 50mgIron: 2mg

Notes

Using a meat thermometer helps ensure the pork is perfectly cooked. Resting the meat is crucial for moisture retention.

Tried this recipe?

Let us know how it was!