Imagine a tender, juicy pork tenderloin perfectly seared to golden-brown perfection, then enveloped in a luxurious Dijon mustard cream sauce that adds a tangy, savory depth. This dish is a sophisticated yet approachable way to elevate an ordinary dinner into an unforgettable experience.
Ready in just over an hour, this recipe balances simple ingredients with elegant flavors, making it perfect for both weeknight meals and special occasions. Let the rich sauce and tender pork delight your senses and impress your guests.
- The pork tenderloin stays tender and juicy thanks to quick searing and gentle simmering in the sauce.
- The Dijon mustard cream sauce adds a rich, tangy flavor that complements the pork perfectly.
- Simple ingredients and straightforward steps make it an achievable gourmet meal at home.
Ingredients
- Pork Tenderloin (1.2 lbs / ≈550 g): Center-cut piece with a mild flavor and tender texture, ideal for quick roasting or searing.
- Salt and freshly ground black pepper: Essential seasonings to enhance and balance the pork’s natural flavors.
- Olive Oil (2 tbsp): Used for searing the pork, it adds subtle richness and helps develop a golden crust.
- Garlic (2 cloves, minced): Adds an aromatic, savory punch that enhances the sauce’s depth.
- Small Shallot (1, finely chopped): Provides a mild onion flavor that melts smoothly into the sauce.
- Chicken Broth (1/2 cup / 120 ml): Creates a flavorful base to deglaze the pan and form the sauce’s body.
- Heavy Cream (1/2 cup / 120 ml): Adds richness and a silky texture to the mustard cream sauce.
- Dijon Mustard (2 tbsp): Brings tanginess and subtle heat, perfectly balancing the cream’s richness.
- Fresh Thyme Leaves (1 tsp or 1/2 tsp dried thyme): Offers a fragrant herbal note that complements pork beautifully.
Instructions
- Prepare the Pork
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Pat the pork tenderloin dry with paper towels to remove excess moisture; this promotes a better sear and crust. Generously season all sides with salt and freshly ground black pepper to enhance flavor and create a balanced taste throughout.
- Sear the Pork
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Heat olive oil in a large skillet over medium-high heat until shimmering. Place the pork tenderloin in the skillet and sear on all sides until golden brown, about 3–4 minutes per side. This caramelization locks in juices and adds a delicious crust. Remove the pork from the skillet and set aside temporarily.
- Make the Sauce
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In the same skillet, add minced garlic and finely chopped shallot. Sauté for 1–2 minutes until fragrant and translucent, which releases their flavors. Pour in the chicken broth while scraping the skillet’s bottom to loosen browned bits; these add depth and richness to the sauce. Let it simmer for 2–3 minutes to reduce slightly.
Lower the heat to low and stir in heavy cream, Dijon mustard, and thyme leaves. Allow the sauce to gently simmer for 3–4 minutes until it thickens slightly, developing a smooth and creamy texture that perfectly coats the pork.
- Finish Cooking Pork
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Return the seared pork tenderloin to the skillet and spoon some sauce over it to coat. Let it simmer in the sauce for an additional 5–7 minutes, or until the internal temperature reaches 145°F (63°C) for safe and juicy doneness. This step lets the pork absorb the flavors of the sauce while finishing cooking evenly.
- Serve
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Remove the pork from the skillet and let it rest for a few minutes to allow juices to redistribute. Slice the tenderloin into medallions and drizzle with the Dijon mustard cream sauce. Garnish with fresh parsley for a burst of color and freshness. Serve immediately for the best taste and texture.
- Use an instant-read thermometer to ensure pork reaches a safe internal temperature of 145°F (63°C).
- Resting the pork after cooking helps retain moisture and enhances tenderness.
- Adjust seasoning in the sauce as needed before serving to balance creaminess and tanginess.
Storage Tips
Store leftover pork tenderloin and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to prevent the cream sauce from splitting.
Serving Suggestions
Pair this dish with roasted vegetables, creamy mashed potatoes, or a crisp green salad to complement the rich flavors. A light white wine like Chardonnay also pairs nicely with the creamy mustard sauce.
- For an extra layer of flavor, marinate the pork with mustard and thyme an hour before cooking.
- Allow the sauce to simmer gently; high heat can cause cream to curdle.
- Use fresh thyme for the best aromatic impact, but dried thyme works well as a convenient alternative.
FAQs
- Can I use other cuts of pork instead of tenderloin?
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Yes, pork loin can be used, but cooking times will vary. Tenderloin is preferred for its tenderness and quick cooking.
- What can I substitute for heavy cream?
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You can use half-and-half or whole milk mixed with a bit of flour to thicken, but the sauce will be less rich and creamy.
- Is Dijon mustard essential for this recipe?
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Dijon mustard provides a unique tang and depth of flavor, but yellow mustard can be a milder substitute if needed.
- How do I know when the pork is cooked properly?
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Use a food thermometer to check the internal temperature; 145°F (63°C) is safe and ensures juiciness.
- Can I prepare this dish in advance?
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Yes, you can prepare the sauce and pork separately and reheat gently before serving to save time.
- What side dishes pair well with this pork tenderloin?
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Roasted vegetables, mashed potatoes, steamed green beans, or a fresh salad complement the flavors nicely.
- How do I prevent the cream sauce from curdling?
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Simmer the sauce on low heat and add cream last to avoid overheating, which can cause curdling.
Pork Tenderloin Dijon Cream Sauce
Equipment
- 1 large skillet
Ingredients
- 1.2 lbs pork tenderloin
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 small shallot finely chopped
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
Instructions
- Pat the pork tenderloin dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until golden brown, about 3 to 4 minutes per side. Remove pork and set aside.
- In the same skillet, sauté minced garlic and chopped shallot for 1 to 2 minutes until fragrant.
- Add chicken broth, scraping up any browned bits from the pan bottom, and simmer for 2 to 3 minutes.
- Lower heat, stir in heavy cream, Dijon mustard, and thyme, and simmer gently for 3 to 4 minutes until sauce thickens slightly.
- Return pork to skillet, spoon sauce over it, and simmer for 5 to 7 minutes until internal temperature reaches 145°F (63°C).
- Slice pork tenderloin, pour mustard cream sauce over the top, garnish with fresh parsley, and serve immediately.
Notes
- Use a meat thermometer for perfect doneness at 145°F.
- Substitute thyme with rosemary for a different flavor.
- Leftovers keep well refrigerated up to 3 days.
