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Best Pork Tenderloin with Dijon Mustard Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 54 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

This Best Pork Tenderloin with Dijon Mustard Cream Sauce is a succulent and flavorful dish featuring perfectly seared pork tenderloin simmered in a creamy, tangy mustard sauce infused with garlic, shallots, and thyme. It’s an elegant yet simple meal ideal for weeknight dinners or special occasions, delivering juicy, tender pork with a rich, velvety sauce that complements it beautifully.

Ingredients

Scale

Pork Tenderloin

  • 1.2 lbs (≈550 g) pork tenderloin
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp olive oil

Sauce

  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 cup (120 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Garnish

  • Fresh parsley, for garnish

Instructions

  1. Prepare the Pork: Pat the pork tenderloin dry using paper towels and season it generously on all sides with salt and freshly ground black pepper to enhance the natural flavors.
  2. Sear the Pork: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until it turns a beautiful golden brown, about 3–4 minutes per side. This step locks in the juices and adds rich flavor. Remove the pork from the skillet and set it aside temporarily.
  3. Make the Sauce: In the same skillet, lower the heat to medium and add the minced garlic and finely chopped shallot. Sauté for 1–2 minutes until fragrant and softened, being careful not to burn the garlic.
  4. Deglaze the Pan: Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to lift any flavorful browned bits left from searing. Let the broth simmer gently for 2–3 minutes to reduce slightly and concentrate the flavors.
  5. Add Cream and Mustard: Reduce the heat to low, then stir in the heavy cream, Dijon mustard, and thyme leaves. Let the sauce simmer gently for 3–4 minutes until it thickens slightly and melds its flavors.
  6. Finish Cooking Pork: Return the seared pork tenderloin to the skillet, spoon some sauce over the top to coat, and let it simmer gently for 5–7 minutes or until the pork reaches an internal temperature of 145°F (63°C), ensuring it’s juicy and cooked through.
  7. Serve: Remove the pork from the skillet, slice it into medallions, and pour the creamy Dijon mustard sauce over the top. Garnish with fresh parsley for a pop of color and freshness. Serve immediately for the best taste and texture.

Notes

  • Use a meat thermometer to check the internal temperature for perfectly cooked pork tenderloin.
  • Allow the pork to rest for 5 minutes after cooking to keep it juicy.
  • Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
  • Fresh thyme is preferred for better flavor, but dried thyme works as a substitute.
  • This dish pairs well with mashed potatoes, steamed vegetables, or a simple green salad.

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