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Garlic Dijon Pork Tenderloin with Cream Sauce Recipe

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5 from 60 reviews

This Best Pork Tenderloin with Dijon Mustard Cream Sauce is a tender, juicy pork dish featuring a flavorful sear followed by oven roasting. The pork is complemented by a rich, creamy sauce made with Dijon mustard, heavy cream, shallots, and fresh thyme, creating a perfect balance of savory and tangy flavors. Ideal as a comforting weeknight dinner or for entertaining guests.

Ingredients

Pork Tenderloin

  • 1.5 lb pork tenderloin (about 700g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter (for searing)

Dijon Mustard Cream Sauce

  • 1 tablespoon butter (for sauce)
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup heavy cream (120 ml)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Prepare Pork Tenderloin: Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels to ensure a good sear, then season it generously with salt, black pepper, and garlic powder to enhance the flavors.
  2. Sear Pork: Heat the olive oil and 2 tablespoons of butter in an oven-safe skillet over medium-high heat. Once hot, sear the pork tenderloin on all sides until it develops a golden brown crust, approximately 2-3 minutes per side, which locks in juices and adds flavor.
  3. Roast Pork: Transfer the skillet containing the seared pork to the preheated oven. Roast the pork for 15-20 minutes or until a meat thermometer inserted into the thickest part reads 145°F (63°C), the safe internal temperature for pork.
  4. Rest Pork: Remove the skillet from the oven and cover the pork loosely with aluminum foil. Let it rest for 5-10 minutes to allow juices to redistribute, ensuring a moist and tender result.
  5. Make Sauce: Using the same skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped shallots and sauté for 2-3 minutes until softened and translucent.
  6. Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
  7. Add Liquids: Pour in the chicken broth while scraping up any browned bits from the bottom of the pan for added flavor. Let the broth simmer for 2-3 minutes to reduce slightly.
  8. Finish Sauce: Stir in the heavy cream, Dijon mustard, and thyme leaves. Simmer the sauce for another 3-4 minutes until it thickens slightly. Season with salt and pepper according to your taste.
  9. Serve: Slice the rested pork tenderloin into medallions. Arrange on a serving platter or plates and generously spoon the Dijon mustard cream sauce over the top. Serve immediately with your favorite side dishes.

Notes

  • Use a meat thermometer for perfectly cooked pork tenderloin.
  • For thicker sauce, simmer a bit longer to reduce more liquid.
  • Fresh thyme gives a brighter flavor, but dried thyme works well too.
  • Letting the pork rest after roasting ensures juiciness.
  • This dish pairs well with mashed potatoes, roasted vegetables, or steamed green beans.
  • You can substitute chicken broth with vegetable broth if preferred.
  • Adjust seasoning at the end according to taste.

Find it online: https://oliviabakes.com/garlic-dijon-pork-tenderloin-with-cream-sauce-recipe/