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Perfect Pork Tenderloin with Luxurious Dijon Mustard Cream Sauce

Slices of perfectly cooked pork tenderloin with dijon mustard cream sauce pooled underneath.
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Cook a tender pork tenderloin using a simple searing and roasting method, then finish it with a rich, tangy Dijon mustard cream sauce. This elegant meal is surprisingly quick for a weeknight dinner.

Ingredients

Scale
  • 1.5 lb pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon Dijon mustard (for coating pork)
  • 1 tablespoon butter
  • 1 shallot, minced
  • 1/2 cup dry white wine or chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Dijon mustard (for sauce)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pat the pork tenderloin dry with paper towels.
  2. Rub the entire tenderloin with 1 tablespoon of olive oil, then season evenly with salt and pepper. Spread 1 tablespoon of Dijon mustard over the surface of the pork.
  3. Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until nicely browned, about 2 to 3 minutes per side.
  4. Transfer the skillet to the preheated oven. Roast for 15 to 20 minutes, or until an internal temperature of 145 degrees Fahrenheit is reached.
  5. Remove the pork from the skillet and place it on a cutting board to rest, tented loosely with foil. Let it rest for at least 5 minutes.
  6. Place the skillet back on the stovetop over medium heat. Add the butter. Once melted, add the minced shallot and cook until softened, about 2 minutes.
  7. Pour in the white wine or broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half, about 3 minutes.
  8. Stir in the heavy cream and the remaining 2 tablespoons of Dijon mustard. Bring the sauce to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Stir in the fresh thyme.
  9. Slice the rested pork tenderloin into medallions about 1/2 inch thick. Arrange the slices on a serving platter.
  10. Spoon the Dijon cream sauce over the pork slices. Garnish with fresh parsley before serving.

Notes

  • For the best sear, make sure your skillet is hot before adding the pork.
  • If you prefer a thicker sauce, let it simmer slightly longer, or whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last minute of cooking.
  • This mustard cream sauce for pork pairs well with roasted asparagus or creamy mashed potatoes.

Nutrition

Find it online: https://purecookingjoy.com/pork-tenderloin-with-dijon-mustard-cream-sauce/

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