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Juicy Pork Tenderloin with Dijon Cream Sauce Recipe

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4.6 from 731 reviews

This Best Pork Tenderloin with Dijon Mustard Cream Sauce is a perfectly seared and oven-roasted pork tenderloin served with a rich, creamy, and tangy mustard sauce. The pork is seasoned with garlic and herbs, seared to develop a golden crust, then roasted until juicy and tender. The sauce combines shallots, garlic, chicken broth, heavy cream, Dijon mustard, and fresh thyme to complement the pork beautifully. This elegant yet easy recipe is suitable for a comforting family dinner or a special occasion.

Ingredients

Pork Tenderloin and Seasoning

  • 1.5 lb pork tenderloin (about 700g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder

For Searing

  • 2 tablespoons olive oil
  • 2 tablespoons butter

Dijon Mustard Cream Sauce

  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat oven: Set your oven to 400°F (200°C) to prepare for roasting the pork tenderloin.
  2. Season the pork: Pat the pork tenderloin dry with paper towels. Generously season all sides with salt, black pepper, and garlic powder for full flavor penetration.
  3. Sear the pork: Heat olive oil and 2 tablespoons of butter in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides for about 2-3 minutes each until it develops a golden-brown crust.
  4. Roast the pork: Transfer the skillet with the seared pork directly into the preheated oven. Roast for 15-20 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C) for perfect medium doneness.
  5. Rest the meat: Remove the skillet from the oven, loosely cover the pork with aluminum foil, and let it rest for 5-10 minutes to allow the juices to redistribute.
  6. Prepare the sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until they are softened and translucent.
  7. Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
  8. Deglaze the pan: Pour in the chicken broth, stirring and scraping any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
  9. Finish the sauce: Stir in heavy cream, Dijon mustard, and thyme leaves. Allow the sauce to simmer gently for 3-4 minutes until it thickens slightly. Season with additional salt and pepper to taste.
  10. Serve: Slice the rested pork tenderloin into medallions, arrange on plates, and generously spoon the Dijon mustard cream sauce over the pork. Serve immediately with your favorite sides.

Notes

  • Use a meat thermometer for precise cooking to avoid overcooking the tenderloin.
  • Resting the pork after roasting is key for juicy, tender meat.
  • Fresh thyme can be substituted with dried thyme if unavailable.
  • For a dairy-free option, substitute heavy cream with coconut cream or a non-dairy alternative.
  • The sauce can be adjusted in thickness by simmering longer to reduce or adding a splash of broth to thin it out.

Find it online: https://forkvista.com/juicy-pork-tenderloin-with-dijon-cream-sauce-recipe/