Pork Tenderloin with Dijon Cream Sauce
Why Make This Recipe
Pork Tenderloin with Dijon Cream Sauce is a delightful dish that brings together the savory flavors of tender pork and a creamy, tangy sauce. It’s perfect for special occasions or a comforting weeknight meal. The simplicity of the ingredients allows the natural flavors to shine, making it both delicious and easy to prepare. Plus, the Dijon mustard adds a unique twist that elevates the dish, making it a favorite in many households.
How to Make Pork Tenderloin with Dijon Cream Sauce
Ingredients:
- 1½ lbs (680g) pork tenderloin, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ cup chicken broth (or white wine for extra flavor)
- 1 cup heavy cream (or half-and-half for lighter version)
- 2 tbsp Dijon mustard (high-quality recommended)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt & pepper, to taste
Directions:
Prep the Pork:
Start by trimming any excess fat from the pork tenderloin. Pat it dry with paper towels. This helps to get a nice sear on the meat. Season the pork with salt, black pepper, and garlic powder evenly on all sides.
Sear:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork tenderloin. Sear on all sides until it has a nice brown crust, about 4-5 minutes per side.
Roast:
Preheat your oven to 400°F (200°C). After searing, transfer the skillet to the oven. Roast the pork for about 20-25 minutes or until it reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest for about 5-10 minutes before slicing.
Make the Sauce:
In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the chicken broth (or white wine) and scrape the bottom of the skillet to release any browned bits. Stir in the heavy cream and Dijon mustard, mixing well. Add fresh thyme and season with salt and pepper to taste. Let the sauce simmer for a few minutes until thickened.
Serve:
Slice the pork tenderloin into medallions and serve with the Dijon cream sauce drizzled on top.
How to Serve Pork Tenderloin with Dijon Cream Sauce
Serve the pork tenderloin slices on a plate with a generous spoonful of Dijon cream sauce over the top. This dish pairs well with roasted vegetables, mashed potatoes, or a fresh green salad. A glass of white wine can make the meal even more special.
How to Store Pork Tenderloin with Dijon Cream Sauce
To store leftovers, place the pork and sauce in an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stove over low heat, adding a little cream if the sauce thickens too much.
Tips to Make Pork Tenderloin with Dijon Cream Sauce
- Make sure to let the pork rest after cooking; this helps keep it juicy.
- Use high-quality Dijon mustard for the best flavor.
- Feel free to add other herbs like rosemary or parsley for more depth in the sauce.
Variation
If you want to add a bit more depth of flavor, consider adding mushrooms to the sauce. Sauté them along with the garlic before adding the broth. You can also try using different types of mustard, such as whole grain, for a different taste.
FAQs
Can I use a different cut of pork?
Yes, you can use pork loin or pork chops, but cooking times will vary. Always ensure the pork reaches the safe temperature of 145°F (63°C).
Can I make this dish ahead of time?
You can prepare the pork and make the sauce in advance, then reheat before serving. However, it’s best to slice the pork right before serving to maintain its juiciness.
Is it possible to make this dish lighter?
Absolutely! Use half-and-half instead of heavy cream and reduce the amount of sauce for a lighter version. You can also serve it with a side of steamed vegetables instead of starchier sides.
Pork Tenderloin with Dijon Cream Sauce
Ingredients
Method
- Trim any excess fat from the pork tenderloin and pat it dry with paper towels.
- Season the pork with salt, black pepper, and garlic powder evenly on all sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Once hot, add the pork tenderloin and sear on all sides until it has a nice brown crust, about 4-5 minutes per side.
- Preheat your oven to 400°F (200°C).
- After searing, transfer the skillet to the oven and roast the pork for about 20-25 minutes or until it reaches an internal temperature of 145°F (63°C).
- Remove from the oven and let it rest for about 5-10 minutes before slicing.
- In the same skillet, lower the heat to medium and add the butter.
- Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth (or white wine) and scrape the bottom of the skillet to release any browned bits.
- Stir in the heavy cream and Dijon mustard, mixing well.
- Add fresh thyme and season with salt and pepper to taste.
- Let the sauce simmer for a few minutes until thickened.
- Slice the pork tenderloin into medallions and serve with the Dijon cream sauce drizzled on top.