Garlic Dijon Pork Tenderloin with Cream Sauce Recipe

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The Comfort of Garlic Dijon Pork Tenderloin with Cream Sauce Recipe

There’s something genuinely soothing about a beautifully roasted pork tenderloin glazed with a velvety Dijon cream sauce. I love how this Garlic Dijon Pork Tenderloin with Cream Sauce Recipe combines straightforward cooking with rich, layered flavors that feel both fancy and familiar. It’s the kind of dish you can effortlessly serve on a calm weekend evening or when sharing a meal with friends who appreciate a little culinary finesse without fuss.

As you prepare this recipe, you’ll notice the way the tender pork transforms into juicy, tender medallions encased in a lightly crisp, golden exterior. The garlic and Dijon mustard splash a bold, aromatic note that complements the richness of the sauce made from cream, thyme, and chicken broth. These layers come together to create a comforting and elegant meal you’ll want to make again and again.

For me, this recipe hits the perfect balance of comfort and sophistication—yet the method is simple enough that you don’t need to be a pro to get it right. Let’s dive into what makes this dish so irresistible.

Ingredient Guide

• Pork Tenderloin (1.5 lb / ~700g): Lean, tender cut that roasts quickly—perfect for a quick roast that stays juicy.
• Salt, Black Pepper, Garlic Powder: Basic seasonings that build the savory foundation.
• Olive Oil & Butter: Both add richness and help achieve a golden sear, boosting flavor with those lightly crisped edges.
• Shallot & Garlic: Aromatics that form the heart of the sauce, adding depth and a subtle sweetness.
• Chicken Broth (120 ml): Adds moisture and umami to the sauce while deglazing the skillet for flavor-packed results.
• Heavy Cream (120 ml): Brings richness and smooth texture, balancing the sharpness of the mustard.
• Dijon Mustard (2 tbsp): Delivers that iconic tang and a hint of heat—feel free to adjust based on your love of mustard.
• Thyme (fresh or dried): Herbal fragrance that brightens the cream sauce with a subtle earthiness.

Prep Before You Begin

Before you jump in, I suggest gathering everything for mise en place—chopping shallots, measuring liquids, and seasoning the pork. Preheat your oven to 400°F (200°C) so it’s ready when your pork hits the pan. Having a reliable meat thermometer makes all the difference here, ensuring perfectly juicy pork every time without guesswork.

How to Make Garlic Dijon Pork Tenderloin with Cream Sauce Recipe

1. Preheat your oven to 400°F (200°C). This high heat helps create a beautifully golden crust while keeping the inside juicy.
2. Pat dry the pork tenderloin with paper towels to ensure it sears properly—moisture on the surface will steam the meat rather than brown it.
3. Season the pork generously with salt, pepper, and garlic powder. This simple trio builds the savory backbone that really makes the flavors pop.
4. Heat olive oil and 2 tablespoons of butter in an oven-safe skillet over medium-high heat. Butter adds a lovely nutty richness and aids browning alongside the oil.
5. Sear the pork on all sides, aiming for a deep golden brown—this typically takes 2–3 minutes per side. That crust locks in juices and amps up the flavor wonderfully.
6. Transfer the skillet with the pork to the oven and roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to nail this perfectly every time.
7. Remove from the oven and cover loosely with foil. Rest the pork for 5–10 minutes; this step lets juices redistribute, making each bite tender and juicy.

8. Make the sauce in the same skillet: Melt 1 tablespoon butter over medium heat. Add finely chopped shallots and sauté for 2–3 minutes until they soften and become translucent, releasing that sweet, aromatic base.
9. Add garlic: Cook for just 30 seconds until fragrant—you don’t want it to burn, or it’ll turn bitter. The aroma will fill your kitchen beautifully at this point.
10. Deglaze the pan by pouring in chicken broth, scraping up all those delicious browned bits stuck to the skillet. Let it simmer 2–3 minutes, intensifying the sauce’s flavor.
11. Stir in the heavy cream, Dijon mustard, and thyme. Allow the sauce to simmer for 3–4 minutes until it thickens slightly. Taste it and season with salt and pepper accordingly.
12. Slice the rested pork into medallions and plate. Drizzle the rich Dijon mustard cream sauce over the top and serve alongside your favorite sides—roasted veggies, mashed potatoes, or even a crisp green salad work beautifully.

Creative Variations for Garlic Dijon Pork Tenderloin with Cream Sauce Recipe

• Add a splash of white wine to the sauce for a subtle acidity and extra layering.
• Swap thyme for rosemary or sage to change the herbal profile seasonally.
• Mix in a teaspoon of whole-grain mustard alongside Dijon for a delightful texture contrast.
• Top the pork medallions with caramelized onions or sautéed mushrooms for more umami depth.
• Try serving the sauce spooned over buttery spaetzle or creamy polenta for a foodie twist.

Storage, Freezing & Reheating

• Refrigerate cooked pork: Store in an airtight container for up to 3 days.
• Freeze leftovers: Wrap tightly or place in freezer-safe containers; best consumed within 2 months.
• Reheat gently: Use low heat on the stovetop or microwave in short bursts to avoid drying out the tenderloin.
• Reheat sauce separately: Warm slowly on the stove to prevent curdling, stirring frequently.

Garlic Dijon Pork Tenderloin with Cream Sauce Recipe FAQs

• Can I use other cuts of pork? Absolutely! Pork loin chops will work but may take longer to cook. Adjust times accordingly and use a meat thermometer.
• How do I know when the pork is done? A meat thermometer reading 145°F (63°C) signals perfect doneness—juicy and safe.
• Can I make the sauce dairy-free? You can swap heavy cream for coconut cream or a cashew cream, though flavor will shift slightly.
• What sides pair well? Roasted potatoes, steamed green beans, or a fresh salad are my go-tos. The sauce is rich, so something crisp and bright balances beautifully.
• Can this recipe be doubled? Yes, just ensure your skillet and oven space accommodate the meat evenly for even cooking.

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