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Pork Tenderloin in Dijon Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 32 reviews
  • Author: Mariam
  • Prep Time: 0h 10m
  • Cook Time: 0h 30m
  • Total Time: 0h 40m
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Pork Tenderloin in Dijon Cream Sauce is a tender, flavorful dish featuring succulent pork seared to a golden brown and roasted to perfection. The creamy Dijon mustard sauce, infused with garlic, onion, and fresh thyme, adds a rich and tangy complement to the pork. Perfect for a comforting weeknight dinner or a special occasion meal.

Ingredients

Scale

Pork Tenderloin

  • 1 pound pork tenderloin
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Sauce

  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Garnish

  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat Oven: Begin by preheating your oven to 375°F (190°C), ensuring it is ready for roasting the pork later.
  2. Season Pork: Season the pork tenderloin generously with salt and pepper on all sides to enhance its natural flavor.
  3. Heat Oil: In a large oven-safe skillet, heat the olive oil over medium-high heat until hot but not smoking.
  4. Sear Pork: Carefully add the pork tenderloin to the skillet and sear it for 2-3 minutes on each side until browned and flavorful. Remove the pork and set aside temporarily.
  5. Sauté Onion: In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent and softened.
  6. Add Garlic: Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant, enhancing the sauce’s aroma.
  7. Simmer Broth: Pour in the chicken broth, stirring to combine with the onion and garlic, and let it simmer for 2-3 minutes to reduce slightly and intensify flavor.
  8. Add Cream & Mustard: Lower the heat to medium. Add the heavy cream, Dijon mustard, and thyme to the skillet. Stir well, then simmer for another 2 minutes, allowing the sauce to thicken and flavors to meld.
  9. Return Pork: Place the seared pork tenderloin back into the skillet and spoon some sauce over the top to keep it moist and flavorful.
  10. Roast Pork: Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) for medium doneness.
  11. Rest Pork: Remove the skillet from the oven and let the pork rest for about 5 minutes, allowing juices to redistribute for tender, juicy slices.
  12. Serve: Slice the pork tenderloin and serve it topped with the creamy Dijon sauce, garnished with fresh parsley for a bright finish.

Notes

  • Use an oven-safe skillet to avoid transferring the pork to a different dish for roasting.
  • Allowing the pork to rest before slicing helps retain its juices, resulting in a more tender texture.
  • Adjust seasoning with more salt or pepper according to taste before serving.
  • If you prefer a thicker sauce, simmer it a little longer before adding the pork back to the skillet.
  • Fresh thyme enhances the flavor better than dried, but dried thyme is a convenient substitute.

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Find it online: https://quickcookingmagic.com/pork-tenderloin-in-dijon-cream-sauce-recipe/