Pork Tenderloin with Creamy Dijon Sauce
Make a restaurant-style pork tenderloin with a rich, tangy creamy Dijon sauce. This recipe uses simple steps to keep your pork juicy and tender.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Searing and Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lb pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon butter
- 1 shallot, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels. Rub the entire surface with olive oil, then season evenly with salt, pepper, and garlic powder.
- Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until deeply browned, about 2 to 3 minutes per side.
- Transfer the skillet to the preheated oven. Roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
- Remove the pork from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes. This resting time is key to keeping your pork juicy.
- While the pork rests, make the sauce. 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.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth reduce slightly, about 3 minutes.
- Reduce the heat to low. Stir in the heavy cream, Dijon mustard, whole grain mustard, and thyme. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. Do not boil.
- Slice the rested pork tenderloin into 1/2-inch thick medallions. Arrange on plates and spoon the creamy Dijon sauce generously over the top.
Notes
- For the juiciest pork, use a meat thermometer. Pull the pork from the oven when it hits 145°F; carryover cooking will bring it up to a safe and tender 150°F (66°C).
- If you do not have an oven-safe skillet, sear the pork in a regular skillet, then transfer it to a baking dish before roasting.
- If you prefer a smoother sauce, strain it through a fine-mesh sieve after adding the cream.
Nutrition
- Serving Size: 4 oz pork with 2 tbsp sauce
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 40
- Cholesterol: 110