Pork Tenderloin Dijon Cream Sauce
Tender pork tenderloin seared to golden perfection and simmered in a creamy Dijon mustard sauce with garlic, shallots, and thyme for a flavorful main dish.
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.