Pork Tenderloin with Dijon Sauce
Juicy pork tenderloin seared to perfection and roasted, topped with a rich Dijon cream sauce. Ideal for elegant dinners or cozy meals with easy-to-follow steps and flavorful herbs.
Equipment
- 1 oven-safe skillet
- 1 Meat thermometer
- 1 sharp knife
- 1 small whisk
Ingredients
- 1 pork tenderloin 1 to 1.5 pounds, trimmed
- 2 tbsp olive oil divided
- salt and freshly ground black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 small shallot finely chopped
- 2 cloves garlic minced
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 3 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Pat pork dry and season with 1 tablespoon olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
- Heat an oven-safe skillet over medium-high heat and add a little olive oil. Sear pork 3 to 4 minutes per side until golden brown.
- Transfer skillet to the oven and roast for 15 to 20 minutes, or until internal temperature reaches 145°F (63°C). Rest pork for 5 to 10 minutes before slicing.
- Return skillet to medium heat and add olive oil or butter if needed. Sauté shallots for 2 to 3 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Deglaze skillet with white wine or chicken broth, scraping browned bits, and simmer for 3 minutes.
- Stir in heavy cream, Dijon mustard, and lemon juice. Simmer 5 to 7 minutes until sauce thickens. Season with salt and pepper.
- Slice pork into medallions, drizzle with Dijon cream sauce, garnish with parsley, and serve immediately.
Notes
- Substitute chicken broth for white wine for a non-alcoholic sauce.
- Add mushrooms to the sauce for extra depth.
- Store leftovers in fridge up to 3 days; freeze pork up to 2 months.
- Rest pork after roasting to retain juices and ensure tenderness.