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Pork Tenderloin with Dijon Cream Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: dinner
Calories: 350
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • Large skillet or sauté pan
  • Tongs
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Whisk
  • Instant-read meat thermometer (recommended)

Method
 

Prepare and Season the Pork
  1. Pat the pork tenderloin dry using paper towels. This helps create a good sear.
  2. Season generously with garlic powder, onion powder, paprika, salt, and pepper.
  3. Expert Note: Pork tenderloin is mild, so seasoning well is key to building flavor from the start.
Sear the Pork
  1. Heat olive oil and butter in a large oven-safe skillet over medium-high heat.
  2. Add the pork and sear for 2–3 minutes per side until golden brown all around.
  3. A deep sear creates flavor and helps lock moisture inside the meat.
Roast Until Tender
  1. Transfer the skillet to a preheated 400°F (200°C) oven.
  2. Roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).
  3. Remove the pork from the pan and let it rest on a plate, loosely covered.
  4. Why resting matters: It allows the juices to redistribute, ensuring every slice stays moist and tender.
Make the Dijon Cream Sauce
  1. Place the skillet back over medium heat. Add garlic and sauté for 30 seconds.
  2. Pour in chicken broth (or white wine) and scrape the browned bits from the pan—this adds incredible depth.
  3. Stir in Dijon mustard, thyme, and parsley. Let it simmer for 2–3 minutes.
  4. Reduce heat and add heavy cream, stirring until the sauce slightly thickens.
  5. Taste and adjust with salt, pepper, or extra Dijon if needed.
Slice and Serve
  1. Slice the pork tenderloin into medallions.
  2. Spoon the warm Dijon cream sauce over the slices and garnish with fresh parsley or thyme.
  3. Serve immediately for best texture and flavor.