Description
This easy-to-make pork tenderloin with Dijon cream sauce is a perfectly balanced dish, combining tender pork with a rich and creamy mustard sauce.
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
- Sear the Pork: Season pork tenderloin with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until golden brown (about 2-3 minutes per side).
- Roast the Pork: Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Remove from oven and rest for 5–10 minutes before slicing.
- Make the Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in chicken broth (or white wine), scraping the pan to loosen any browned bits. Add heavy cream and Dijon mustard, then simmer for 5 minutes until the sauce thickens. Stir in fresh thyme, salt, and pepper to taste.
- Serve: Slice the rested pork tenderloin and drizzle with the Dijon cream sauce. Garnish with extra thyme, if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Make the sauce ahead and store it in the refrigerator for up to 2 days. Reheat gently.
- If you don’t have fresh thyme, dried thyme works well in the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes