Pork Tenderloin with Dijon Cream Sauce

If you’re looking for a dish that feels elegant but comes together with simple ingredients, pork tenderloin with Dijon cream sauce is a perfect choice. Tender, juicy slices of pork pair beautifully with a velvety, tangy cream sauce enhanced with Dijon mustard, garlic, herbs, and a splash of broth or wine. It’s the kind of recipe that tastes like something you’d order at a fine dining restaurant, yet it’s surprisingly easy to prepare at home.

This dish works for everything—weeknight dinners, date nights, holiday meals, or whenever you want something comforting and flavorful without spending hours in the kitchen. With the right techniques, pork tenderloin stays tender and moist, and the creamy Dijon sauce brings richness and brightness to every bite.

Why Pork Tenderloin with Dijon Sauce Works So Well

This recipe succeeds because each component enhances the others:

• Pork tenderloin is naturally lean, mild, and absorbs seasoning well.

• Searing the meat builds a flavorful crust that seals in moisture.

• Dijon mustard adds a subtle heat and tang that cuts through the richness.

• Heavy cream or half-and-half gives the sauce its silky texture.

• Garlic and herbs round out the depth and warmth.

The combination of tender meat and creamy sauce makes this dish both comforting and refined.

Equipment You’ll Need

• Large skillet or sauté pan

• Tongs

• Cutting board

• Sharp knife

• Measuring cups and spoons

• Whisk

• Instant-read meat thermometer (recommended)

Ingredients List

For the Pork Tenderloin

• 1–1.25 lb pork tenderloin

• 1 tbsp olive oil

• 1 tbsp butter

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• Salt and black pepper to taste

For the Dijon Cream Sauce

• 2 garlic cloves, minced

• 1 cup chicken broth (or dry white wine)

• 1 tbsp Dijon mustard (add more for a stronger flavor)

• ½ cup heavy cream or half-and-half

• 1 tsp dried thyme or 1 tbsp fresh thyme

• 1 tsp dried parsley

• Salt and pepper to taste

Optional Add-Ins

• A splash of lemon juice for brightness

• Whole-grain mustard for extra texture

• Mushrooms sautéed in butter

• Shallots instead of garlic for a more delicate flavor

Prep Time, Cook Time & Servings

• Prep Time: 10–12 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

• Servings: 4 servings

How to Make Pork Tenderloin with Dijon Cream Sauce

This recipe uses a sear-and-roast method for perfectly juicy, evenly cooked pork.

Step 1. Prepare and Season the Pork

Pat the pork tenderloin dry using paper towels. This helps create a good sear.

Season generously with garlic powder, onion powder, paprika, salt, and pepper.

Expert Note: Pork tenderloin is mild, so seasoning well is key to building flavor from the start.

Step 2. Sear the Pork

Heat olive oil and butter in a large oven-safe skillet over medium-high heat.

Add the pork and sear for 2–3 minutes per side until golden brown all around.

A deep sear creates flavor and helps lock moisture inside the meat.

Step 3. Roast Until Tender

Transfer the skillet to a preheated 400°F (200°C) oven.

Roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork from the pan and let it rest on a plate, loosely covered.

Why resting matters: It allows the juices to redistribute, ensuring every slice stays moist and tender.

Step 4. Make the Dijon Cream Sauce

Place the skillet back over medium heat. Add garlic and sauté for 30 seconds.

Pour in chicken broth (or white wine) and scrape the browned bits from the pan—this adds incredible depth.

Stir in Dijon mustard, thyme, and parsley. Let it simmer for 2–3 minutes.

Reduce heat and add heavy cream, stirring until the sauce slightly thickens.

Taste and adjust with salt, pepper, or extra Dijon if needed.

Step 5. Slice and Serve

Slice the pork tenderloin into medallions.

Spoon the warm Dijon cream sauce over the slices and garnish with fresh parsley or thyme.

Serve immediately for best texture and flavor.

Why This Dish Is Nourishing and Balanced

Despite its creamy sauce, this recipe is surprisingly balanced:

• Lean protein from pork keeps you full without feeling heavy.

• Healthy fats from olive oil and cream help absorb nutrients.

• Simple seasoning keeps sodium and additives low.

• Homemade sauce avoids preservatives found in packaged mixes.

It’s a wholesome, satisfying meal that feels indulgent without being overly rich.

Flavor Variations You Can Try

Personalize the dish to match your taste or the ingredients in your pantry.

Make It More Tangy

Add lemon zest or a splash of fresh lemon juice at the end.

Add More Spice

Mix in a pinch of red pepper flakes or a dab of spicy mustard.

Make It a One-Pan Meal

Add mushrooms, spinach, or asparagus to the skillet while making the sauce.

Herb Variations

Swap thyme for rosemary, sage, or tarragon for a different aromatic profile.

Creaminess Adjustments

Use half-and-half for a lighter sauce or crème fraîche for a fuller, tangier flavor.

What to Serve with Pork Tenderloin and Dijon Cream Sauce

This dish pairs beautifully with both vegetables and starches.

Best Side Ideas

• Garlic mashed potatoes

• Roasted baby potatoes

• Buttered egg noodles

• Steamed green beans

• Roasted Brussels sprouts

• Creamy polenta

• Lemon rice

The bright Dijon sauce complements earthy vegetables and starchy sides equally well.

Meal Prep, Storage & Reheating Tips

Refrigerator

Store in an airtight container for 3–4 days.

Freezer

Freeze sliced pork separately from the sauce for best texture.

Reheating

Warm gently in a skillet with a splash of broth or cream to loosen the sauce. Avoid high heat, which can dry out the pork.

Expert Tips for Perfect Pork Tenderloin

Use a Meat Thermometer

Pork tenderloin dries out easily—145°F is the ideal temperature for juicy results.

Sear Well

A good crust enhances flavor and texture.

Don’t Skip Resting

Resting is essential for tenderness.

Taste the Sauce at Every Step

Adjust mustard, cream, or herbs as needed—Dijon strength varies by brand.

Slice Against the Grain

This ensures tender, easy-to-eat pieces.

Nutritional Facts (Approx. per Serving)

• Calories: 350–420

• Protein: 30–34g

• Carbohydrates: 3–5g

• Fat: 22–26g

• Fiber: 0–1g

Numbers vary depending on cream and broth used.

Looking for more easy and comforting dinner options? Try Korean Ground Beef Bowl, Honey Garlic Butter Salmon, or Slow Cooker Brown Sugar Balsamic Pork.

Conclusion

Pork tenderloin with Dijon cream sauce is a comforting yet sophisticated dish with tender slices of pork and a silky, flavorful sauce infused with mustard, herbs, and garlic. It’s easy to prepare, adaptable, and delicious enough to enjoy any night of the week. Serve it with your favorite sides, garnish with herbs, and savor a meal that tastes like a restaurant creation made effortlessly at home.

Frequently Asked Questions

1. How do I know when pork tenderloin is fully cooked?

Pork tenderloin is done when it reaches an internal temperature of 145°F (63°C) and rests for a few minutes before slicing.

2. Can I make the Dijon cream sauce ahead of time?

Yes. The sauce can be made up to 2 days in advance and gently reheated before serving.

3. Can I substitute heavy cream with a lighter option?

Yes. Half-and-half or evaporated milk can be used, though the sauce will be slightly less rich.

4. What sides pair well with pork tenderloin and Dijon sauce?

Mashed potatoes, roasted vegetables, green beans, or rice pair beautifully with this dish.

5. How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork.