Pork Tenderloin with Dijon Cream Sauce
A tender and juicy pork tenderloin seared to perfection and served with a rich, creamy Dijon mustard sauce. This dish combines savory, tangy, and creamy flavors, making it ideal for weeknight dinners or special occasions.
Equipment
- 1 Oven-safe skillet For searing and roasting the pork.
- 1 Meat Thermometer To ensure pork reaches an internal temperature of 145°F (63°C).
- 1 Mixing spoon For stirring the sauce.
Ingredients
For the Pork Tenderloin
- 1½ lbs Pork tenderloin Trimmed of silver skin and excess fat.
- 1 tbsp Olive oil For searing the pork.
- 1 tsp Salt Adjust to taste.
- ½ tsp Black pepper Freshly ground preferred.
- 1 tsp Dried thyme Or rosemary for earthy flavor.
- ½ tsp Onion powder Adds subtle depth.
- ¼ tsp Ground cumin for warmth. Optional
For the Dijon Cream Sauce
- 2 tbsp Butter For sautéing aromatics.
- 2 cloves Garlic Minced fine for aroma.
- 1 tbsp Lemon juice Freshly squeezed for brightness.
- ½ cup Heavy cream Creates a velvety texture.
- 1 tbsp Dijon mustard Adds tangy sharpness.
- 1 tsp Fresh thyme leaves Or dried thyme for convenience.
- ¼ cup Chicken broth Adjusts consistency if needed.
- To taste Salt and pepper Season to balance the sauce.
Instructions
Step-by-Step Recipe
Prepare the Pork Tenderloin:
- Preheat the oven to 375°F (190°C). Pat the pork tenderloin dry with paper towels.
- In a small bowl, combine salt, pepper, dried thyme, onion powder, and optional cumin. Rub the seasoning blend evenly over the pork.
Sear the Pork:
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3–4 minutes per side. Remove from the skillet and set aside.
Roast the Pork:
- Return the seared pork to the skillet. Brush with a glaze made of Dijon mustard, maple syrup, Worcestershire sauce, and soy sauce.
- Transfer the skillet to the oven and roast for 15 minutes. Flip the pork, then roast for another 10–15 minutes, or until the internal temperature reaches 145°F (63°C).
Make the Dijon Cream Sauce:
- In the same skillet used for searing, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in lemon juice, heavy cream, Dijon mustard, and fresh thyme. Scrape up any browned bits from the pan for added flavor. Simmer gently for 1–2 minutes until slightly thickened. Season with salt and pepper to taste.
Rest, Slice, and Serve:
- Let the pork rest for 5 minutes before slicing into 1-inch thick pieces. Spoon the Dijon cream sauce over the slices or serve it on the side. Garnish with fresh herbs if desired.
Notes
-
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop at low heat.
- Freezing: Freeze the cooked pork and sauce separately for up to 2 months. Thaw overnight in the fridge before reheating.
- Substitutions: Use whole grain mustard or spicy brown mustard instead of Dijon. Substitute chicken broth with vegetable broth for a vegetarian option.
Frequently Asked Questions
- What are the steps to prepare pork tenderloin with Dijon cream sauce?
- Season and sear the pork, then roast it in the oven. Make the sauce by sautéing garlic, adding cream, mustard, and herbs, and simmering until thickened.
- Can I use a slow cooker to make this dish?
- Yes, but the pork won’t develop a seared crust. Add the sauce ingredients toward the end to prevent curdling.
- What are the key ingredients for the creamy mustard sauce?
- Dijon mustard, heavy cream, chicken broth, garlic, thyme, and butter.
- How do I ensure my pork stays moist while baking?
- Sear the pork first, bake until the internal temperature reaches 145°F (63°C), and let it rest for 5–10 minutes before slicing.
- Is it possible to add honey for sweetness?
- Yes, add 1–2 teaspoons of honey when stirring in the mustard for a sweet-tangy twist.
- What alternatives can I use for Dijon mustard?
- Whole grain mustard, spicy brown mustard, or a mix of lemon juice and vinegar for acidity.
Tips & Tricks
- Flavor Enhancement: Use fresh herbs like thyme or rosemary for brighter flavor. Deglaze the pan with white wine before making the sauce for added depth.
- Presentation: Garnish with fresh parsley or thyme sprigs for color. Serve with roasted vegetables or mashed potatoes for a complete meal.
- Leftovers: Use leftover pork and sauce in sandwiches or wraps for a quick lunch option.
Plating and Garnishing
- Garnish: Sprinkle chopped parsley or thyme over the sliced pork for freshness. Drizzle extra sauce around the plate for a restaurant-style presentation.
- Serving Style: Serve sliced pork on a bed of mashed potatoes or alongside roasted vegetables. Pour the sauce generously over the meat or serve it in a small gravy boat.
- Pairings: Pair with Pinot Noir or Chardonnay for wine lovers, or sparkling water with lemon for non-alcoholic options.