Description
This Dijon Pork Tenderloin recipe features tender pork medallions cooked in a creamy Dijon mustard sauce with shallots and thyme. It’s a quick and flavorful stovetop dish perfect for a weeknight dinner, offering a delicious balance of savory and tangy flavors with a rich sauce.
Ingredients
Scale
Pork and Seasoning
- 1 pork tenderloin
- Salt & pepper, to taste
- Garlic powder, to taste
Sauce and Cooking
- 1 tablespoon olive oil
- 1 shallot, chopped finely
- 3 dashes dried thyme
- 3 heaping tablespoons Dijon mustard
- 1/2 cup chicken broth
- 3/4 cup heavy/whipping cream
Instructions
- Prepare Shallot: Finely chop the shallot to ensure it cooks evenly and blends smoothly into the sauce.
- Prepare Pork: Trim any excess fat from the pork tenderloin and slice it into 1/2-inch thick medallions for quick, even cooking.
- Sauté Shallots: Heat olive oil over medium heat in a skillet. Add the chopped shallots and cook gently for a few minutes, ensuring they soften but do not burn to maintain a sweet flavor.
- Season and Cook Pork: Season the pork medallions with salt, pepper, and a light sprinkle of garlic powder. Place them in the skillet and cook for several minutes on each side until browned. Remove the pork from the skillet and set aside on a plate.
- Make Sauce: To the same pan, add dried thyme, Dijon mustard, and chicken broth. Cook and stir for a couple of minutes to combine and reduce slightly. Then stir in the heavy cream until the sauce is smooth and consistent.
- Finish Cooking: Return the pork and any accumulated juices to the skillet. Simmer for about 10 minutes, allowing the pork to cook through and the sauce to thicken. Adjust seasoning with salt and pepper as needed before serving.
Notes
- Use a meat thermometer to ensure pork reaches an internal temperature of 145°F for safe consumption.
- For a lighter dish, substitute heavy cream with half-and-half or a milk alternative, but the sauce will be less rich.
- This recipe pairs well with mashed potatoes or steamed vegetables to soak up the creamy Dijon sauce.
- Allow the pork to rest after cooking for a few minutes for juicier meat.