Introduction
Looking for a delicious, easy dinner that feels special? This Best-Ever Pork Tenderloin with Dijon Cream Sauce is just what you need! It’s juicy, full of flavor, and the creamy Dijon sauce adds a rich, tangy touch that makes the dish unforgettable.
Pork tenderloin is a lean, tender cut of meat that cooks quickly, making it perfect for a fast weeknight meal. The Dijon cream sauce is easy to make and uses common ingredients you probably already have in your kitchen. Ready to learn how to make this amazing dish? Let’s get started!
Ingredients – Pork Tenderloin with Dijon Cream Sauce
Here’s everything you’ll need to make the pork tenderloin and the Dijon cream sauce:
For the Pork Tenderloin:
- 1 to 1.5 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary (optional)
For the Dijon Cream Sauce:
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon olive oil or butter
- 1 small shallot or 1/4 small onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Step-by-Step Process – Pork Tenderloin with Dijon Cream Sauce
Step 1: Prepare the Pork Tenderloin
Start by preheating your oven to 400°F (200°C). While it’s heating, pat your pork tenderloin dry with paper towels. This helps get a nice golden crust when cooking.
Next, rub the pork all over with olive oil. Then sprinkle salt, pepper, garlic powder, and thyme or rosemary evenly on the meat. Make sure to coat it well for the best flavor.
Step 2: Sear the Pork Tenderloin
Heat a large oven-safe skillet over medium-high heat. Once hot, add a little olive oil or butter. Carefully place the pork tenderloin in the skillet. Let it cook without moving it for about 3-4 minutes, until the bottom turns golden brown.
Then, turn the tenderloin to sear all sides. This usually takes another 6-8 minutes total. The goal is to get a nice brown crust all around.
Step 3: Roast the Pork Tenderloin
After searing, place the skillet with the pork tenderloin into the preheated oven. Roast for 12-15 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare, or 160°F (71°C) for well done.
Use a meat thermometer to check the temperature. This will help keep your pork juicy and perfectly cooked.
Once done, remove the pork from the oven and transfer it to a plate. Tent it loosely with aluminum foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute, making the meat more tender.
Step 4: Make the Dijon Cream Sauce
- While the pork is resting, it’s time to make the sauce.
- In the same skillet used for the pork, add a teaspoon of olive oil or butter over medium heat. Add the finely chopped shallot or onion and sauté until soft and translucent, about 2-3 minutes.
- Next, add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the heavy cream and stir well. Bring the cream to a gentle simmer, then add the Dijon mustard. Stir to combine everything smoothly.
- Let the sauce simmer for about 3-5 minutes, stirring occasionally, until it thickens slightly. Taste and season with salt and pepper as needed.
Step 5: Serve
- Slice the rested pork tenderloin into 1/2-inch thick pieces. Pour the warm Dijon cream sauce over the sliced pork or serve it on the side.
- This dish pairs beautifully with mashed potatoes, steamed vegetables, or a fresh green salad. Enjoy!
Nutritional Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Saturated Fat | 8 g |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 500 mg |
| Cholesterol | 110 mg |
Frequently Asked Questions
Q1: Can I use pork loin instead of pork tenderloin?
Yes, you can, but pork loin is larger and less tender, so cooking time will increase. Tenderloin cooks faster and stays more tender.
Q2: What if I don’t have heavy cream?
You can substitute with half-and-half or whole milk mixed with a little flour to thicken the sauce, but it won’t be as rich and creamy.
Q3: How do I store leftovers?
Store any leftover pork and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Q4: Can I make this recipe dairy-free?
Yes! Use coconut cream or a dairy-free cream alternative, and substitute butter with olive oil or dairy-free margarine.
Q5: Can I prepare the sauce ahead of time?
Yes, make the sauce in advance and reheat it gently while cooking the pork. Stir well before serving.
Final Thoughts
This Best-Ever Pork Tenderloin with Dijon Cream Sauce is a fantastic recipe that balances ease and elegance. The pork is juicy and tender, and the creamy mustard sauce adds just the right kick of flavor. Plus, it’s quick to prepare, making it perfect for busy weeknights or a casual weekend dinner.
Don’t worry if you’re new to cooking pork tenderloin — this recipe guides you through every step simply and clearly. Try it out and see how easy it is to create a restaurant-quality meal right in your own kitchen. You might even find it becoming a favorite go-to recipe. Happy cooking!
