Pork Tenderloin with Creamy Dijon Sauce
Juicy, perfectly seared pork tenderloin is topped with a luscious, tangy Dijon cream sauce for a restaurant-worthy dinner in just 30 minutes. This easy recipe is weeknight-friendly but impressive enough for guests.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 to 1.5 lbs pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme or tarragon, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon butter
- Chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Pat pork tenderloin dry with paper towels. Trim any silver skin or extra fat. Season all over with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. When oil shimmers, add pork tenderloin. Sear for 2-3 minutes per side, turning to get a golden crust all over (about 8 minutes total).
- Transfer skillet to the preheated oven. Roast for 12-15 minutes, or until a thermometer inserted into the thickest part reads 145°F (63°C).
- Remove pork from oven and set on a plate. Tent loosely with foil and let rest for at least 5 minutes.
- Place skillet back on stove over medium heat (handle will be hot!). Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits with a wooden spoon.
- Stir in Dijon mustard and heavy cream. Simmer, stirring frequently, for 3-4 minutes until sauce thickens slightly.
- Stir in butter and chopped fresh thyme (if using). Taste and adjust seasoning as needed.
- Slice rested pork into 1/2-inch medallions. Arrange on a platter and spoon creamy Dijon sauce over the top. Garnish with parsley and serve with lemon wedges if desired.
Notes
Pat pork dry for the best sear. Use a meat thermometer to avoid overcooking. Let pork rest before slicing to keep it juicy. Deglaze the pan well for maximum flavor in the sauce. For a lighter sauce, use half-and-half or Greek yogurt. To make dairy-free, substitute full-fat coconut milk for cream. Always check labels for gluten if needed.
Nutrition
- Serving Size: About 4 oz pork and 2 tablespoons sauce
- Calories: 320
- Sugar: 1
- Sodium: 600
- Fat: 20
- Saturated Fat: 9
- Carbohydrates: 3
- Protein: 28
Keywords: pork tenderloin, creamy dijon sauce, weeknight dinner, easy pork recipe, gluten-free, skillet dinner, 30 minute meal, pork recipes