Description
Pork Tenderloin Dijon Cream Sauce delivers a restaurant-quality meal right from your kitchen with minimal effort. Creamy, tangy sauce draped over perfectly roasted pork makes dinner feel like a special occasion without complicated techniques.
Ingredients
Scale
Proteins:
- 1.5 lbs pork tenderloin
Main Sauce Components:
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
Supporting Ingredients:
- 4 garlic cloves
- 1 tablespoon fresh thyme
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
- Crank your oven to 400°F and spritz a baking dish with nonstick spray to prevent sticking.
- Thoroughly dry the 1.5 lbs pork tenderloin with paper towels, ensuring a perfect surface for seasoning.
- Massage 2 tbsp Dijon mustard, salt, and pepper across every surface of your tenderloin, creating a flavorful coating.
- Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until it shimmers with intensity.
- Sear the seasoned tenderloin for 3-4 minutes per side, developing a rich golden-brown exterior that locks in moisture.
- Slide the skillet directly into the 400°F oven and roast for 15-20 minutes until your meat thermometer hits 145°F internally.
- Transfer the tenderloin to a cutting board and let it rest, allowing juices to redistribute for maximum tenderness.
- Return the same skillet to the stovetop and toss in 4 minced garlic cloves, stirring until their aroma fills your kitchen.
- Pour 1 cup chicken broth into the skillet, scraping up those delicious caramelized bits from the bottom.
- Whisk in 1 cup heavy cream and 1 tbsp additional Dijon mustard, creating a luxurious sauce that clings to each slice.
- Carve the rested tenderloin into elegant medallions and cascade the cream sauce generously over the top.
- Sprinkle 1 tbsp fresh thyme across the dish for a final aromatic touch before serving.
Notes
- Always pat the pork tenderloin completely dry before seasoning to ensure a perfect golden-brown sear.
- Use an instant-read thermometer to check internal temperature and avoid overcooking the delicate meat.
- For a lighter version, substitute half-and-half or whole milk for heavy cream and reduce the amount.
- Let the pork rest for at least 5-7 minutes after cooking to keep the meat tender and juicy, allowing the juices to redistribute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pork
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 465 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 130 mg