Hey y’all! If you’re searching for a dinner that’ll wow your family or impress your dinner guests, this Best-Ever Pork Tenderloin with Dijon Cream Sauce is your go-to recipe. Tender, juicy pork pairs perfectly with a rich, tangy Dijon cream sauce that absolutely transforms each bite into something special. Whether it’s a quick weeknight meal or a dinner party centerpiece, this dish is guaranteed to earn you rave reviews. Let’s get cooking!
Why You’ll Love This
- Super juicy Pork Tenderloin with a crispy, golden sear.
- Rich and creamy Dijon sauce that adds irresistible flavor.
- Ready in under 40 minutes from start to finish.
- Simple ingredients and ultra-easy prep—weeknight-friendly!
- Perfect for holiday gatherings, Sunday dinner, or meal-prep.
Ingredients
- 1 1/2 lbs pork Tenderloin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup low-sodium chicken broth
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Preheat and Prep Pork
- Preheat your oven to 400°F (205°C). Pat pork tenderloin dry with paper towels.
- Rub pork all over with olive oil, salt, pepper, garlic powder, and dried thyme.
Step 2: Sear the Pork
- Heat an oven-safe skillet (preferably cast iron) over medium-high heat.
- Add 1 tablespoon butter. Sear pork tenderloin on all sides until golden brown, about 2-3 minutes per side (8 minutes total).
Step 3: Roast the Pork
- Transfer skillet with pork to preheated oven.
- Roast for 15-18 minutes or until internal temp reaches 145°F (63°C).
- Transfer pork to a cutting board, tent with foil, and rest for 8-10 minutes before slicing.
Step 4: Make Dijon Cream Sauce
- Return skillet to stovetop over medium heat. Add 1 tablespoon butter and minced garlic; sauté 30 seconds.
- Pour in chicken broth, scraping up browned bits. Simmer 2 minutes.
- Stir in heavy cream, Dijon mustard, whole grain mustard, and lemon juice. Simmer until thickened, stirring occasionally (about 5 minutes).
- Taste and adjust seasoning if needed.
Step 5: Serve
- Slice pork tenderloin into medallions. Spoon Dijon cream sauce over the pork.
- Garnish with fresh parsley and enjoy!
Notes
- Let your pork rest after roasting for maximum juiciness.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- Add a pinch of cayenne pepper to the sauce if you like a little heat.
Variations
- Herb-Crusted: Add chopped rosemary and sage to your pork rub.
- Mushroom Sauce: Sauté sliced mushrooms with the garlic for an earthy twist.
- Lemon Pepper: Use lemon zest and extra black pepper in the rub for a bright, zesty flavor.
Required Equipment
- Oven-safe skillet (cast iron recommended)
- Meat thermometer
- Cutting board and sharp knife
- Measuring cups & spoons
Storage Instructions
- Store leftover pork and sauce separately in airtight containers in the refrigerator.
- Pork keeps for 3-4 days; sauce for up to 4 days.
- Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce if needed.
Suggested Pairings/Serving Recommendations
- Serve with creamy mashed potatoes, roasted asparagus, or a vibrant green salad.
- A crusty baguette is perfect for mopping up every bit of sauce.
- Pair with a crisp white wine like Sauvignon Blanc for a perfect finish.
Pro Tips
- Use a meat thermometer for perfectly cooked, juicy pork—don’t guess!
- Always let the meat rest before slicing to lock in the juices.
- Deglaze the pan well to maximize sauce flavor with those tasty browned bits.
FAQ
- Can I use pork loin instead of tenderloin?
- Yes, but adjust the cooking time as pork loin is larger and may need extra roasting.
- Can I make the sauce ahead of time?
- Absolutely, just reheat gently and whisk before serving.
- What if I don’t have an oven-safe skillet?
- Sear the pork in a regular skillet, then transfer to a baking dish for roasting.
Prep & Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
Ingredients
- 1 1/2 lb pork tenderloin, trimmed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
-
1Preheat oven to 400°F (200°C). Pat pork tenderloin dry with paper towels and season with salt and pepper.
-
2Heat olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown, about 2-3 minutes per side.
-
3Transfer skillet to the oven and roast pork for 18-22 minutes, or until an internal temperature of 145°F (63°C) is reached. Remove pork from skillet and tent with foil to rest.
-
4Place the skillet over medium heat. Add garlic and cook for 30 seconds. Stir in Dijon mustard, chicken broth, and heavy cream, scraping up browned bits. Simmer until sauce thickens slightly, about 3-4 minutes.
-
5Slice pork tenderloin and serve with Dijon cream sauce. Garnish with chopped parsley if desired.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
36gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
4gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
