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Best Pork Tenderloin with Creamy Dijon Sauce

Mouthwatering Best Pork Tenderloin with Creamy Dijon Sauce

This Best Pork Tenderloin with Creamy Dijon Sauce is a quick and impressive dish perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 lb Pork Tenderloin Can substitute with chicken breast.
  • 1 tbsp Olive Oil For searing the pork.
  • to taste Salt Adjust according to preference.
  • to taste Black Pepper Adjust according to preference.
For the Creamy Sauce
  • 2 tbsp Dijon Mustard Can swap with yellow mustard.
  • 1 cup Heavy Cream Can use half-and-half or Greek yogurt with milk as alternatives.
  • 2 cloves Garlic Freshly minced.
  • 2 tbsp Shallots Chopped.
  • 1 sprig Fresh Thyme Dried thyme can be used if fresh is not available.
  • 1/2 cup Dry White Wine or Broth Can substitute with non-alcoholic broth or cider vinegar mixed with water.

Equipment

  • oven
  • Skillet
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Gather your ingredients for a seamless cooking experience.
  2. Pat the pork tenderloin dry and season with salt and black pepper, ensuring an even coating.
  3. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the pork for 4-5 minutes per side until golden-brown.
  4. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes until the internal temperature reaches 145°F (63°C).
  5. Remove from oven and cover loosely with foil. Let it rest for 5-10 minutes.
  6. In the same skillet, melt butter over medium heat and add minced garlic and chopped shallots. Sauté for 2 minutes.
  7. Pour in wine or broth to deglaze the skillet, scraping up any browned bits. Simmer for 2-3 minutes.
  8. Reduce heat to medium-low and stir in heavy cream, Dijon mustard, and thyme. Simmer for 3-5 minutes until thickened.
  9. Slice the rested pork into ½-inch medallions, drizzle with creamy Dijon sauce, and garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 720mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain tenderness.

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