Description
This Best-Ever Pork Tenderloin with Creamy Dijon Sauce recipe features a perfectly seared and oven-roasted pork tenderloin topped with a rich and flavorful creamy Dijon mustard sauce. Juicy, tender meat pairs beautifully with the tangy, savory sauce enhanced with garlic and fresh thyme, making it a perfect, elegant dinner option ready in under 40 minutes.
Ingredients
Scale
Pork Tenderloin
- 1.5 lbs pork tenderloin (trimmed)
- 1 tbsp olive oil (for searing)
- 1 tsp salt (adjust to taste)
- 0.5 tsp black pepper (adds heat)
- 1 tsp garlic powder (seasoning)
Creamy Dijon Sauce
- 1 tbsp unsalted butter (for sauce)
- 2 cloves garlic (minced)
- 0.5 cup chicken broth (or white wine for deglazing)
- 1 cup heavy cream (or half-and-half)
- 2 tbsp Dijon mustard (high-quality recommended)
- 1 tsp fresh thyme (or ½ tsp dried)
Instructions
- Prepare the Pork Tenderloin: Pat the pork tenderloin dry with paper towels to remove excess moisture, which helps achieve a good sear.
- Season the Meat: Rub the pork evenly with olive oil, then season it thoroughly with salt, black pepper, and garlic powder for balanced flavor.
- Sear the Pork: Heat an oven-safe skillet over medium-high heat and sear the pork on all sides for 2-3 minutes until it develops a golden-brown crust.
- Oven-Roast: Transfer the skillet to a preheated oven at 400°F (200°C). Roast the pork until the internal temperature reaches 145°F (63°C), approximately 12-15 minutes, ensuring it is cooked to medium doneness.
- Rest the Meat: Remove the pork from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute and ensures moist slices.
- Make the Sauce – Melt Butter: In the same skillet, melt the unsalted butter over medium heat to capture all the flavorful bits left from searing.
- Sauté Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant but not burnt.
- Deglaze the Pan: Pour in the chicken broth (or white wine) and scrape up the browned bits from the skillet to enrich the sauce.
- Add Cream and Mustard: Stir in heavy cream, Dijon mustard, and thyme, then simmer the sauce for 3-4 minutes until it slightly thickens. Season to taste with salt and pepper.
- Serve: Slice the rested pork into medallions, drizzle the creamy Dijon sauce over the top, and serve warm.
Notes
- Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F (63°C) for perfect doneness.
- Substitute half-and-half for heavy cream to reduce richness a bit without losing creaminess.
- White wine can be used instead of chicken broth for a more aromatic flavor in the sauce.
- Letting the meat rest after roasting is crucial to keeping it juicy.
- Use fresh thyme if available for a brighter herbal note; dried thyme works well as a substitute.
