Pork Tenderloin with Creamy Dijon Sauce
A comforting and delicious dish featuring succulent pork tenderloin paired with a luxurious creamy Dijon sauce, perfect for family gatherings or weeknight dinners.
Ingredients
For the Pork
- 1 to 1.5 lbs pork tenderloin Fresh, high-quality pork is key. Choose hormone-free or organic options for the best flavor.
- 1 teaspoon salt Sea salt or kosher salt works best to enhance the flavor.
- 1/2 teaspoon black pepper Freshly ground black pepper adds a rich, aromatic touch.
- 2 tablespoons olive oil Extra virgin olive oil for cooking adds a lovely depth of flavor.
- 2 cloves garlic, minced Fresh garlic delivers the best aroma and taste.
- 1/2 cup low-sodium chicken broth Homemade is amazing, but store-bought works too.
For the Sauce
- 2 tablespoons Dijon mustard Use a good quality Dijon.
- 1/2 cup heavy cream For a lighter option, substitute half-and-half.
- 1 tablespoon fresh thyme, chopped Fresh herbs elevate the flavor.
- 1 tablespoon butter Adds richness at the end.
- 1 tablespoon chopped parsley For garnish (optional).
For Serving
- Lemon wedges A squeeze of lemon brightens everything up, but it’s optional.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels, trim any excess fat, and season with salt and black pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat, add the pork tenderloin, and sear for 2-3 minutes on each side until golden-brown, about 8 minutes total.
- Transfer the skillet to the oven and roast for 12-15 minutes, until a meat thermometer reads 145°F (63°C).
- Let the pork rest for at least 5 minutes.
Making the Sauce
- Return the skillet to medium heat and add the minced garlic, sauté for 30 seconds.
- Pour in the chicken broth, scrape up any browned bits, stir in Dijon mustard and heavy cream, and let the sauce simmer for 3-4 minutes until slightly thickened.
- Add in butter and fresh thyme; taste and adjust seasoning as necessary.
Serving
- Slice the pork into 1/2-inch medallions, arrange on a platter, and spoon the creamy Dijon sauce over the top.
- Garnish with parsley and serve with lemon wedges on the side.
Notes
For an extra flavor boost, consider marinating the pork in olive oil, garlic, and Dijon mustard for an hour or overnight. Store leftovers in an airtight container for up to 3 days.