Pork Tenderloin with Dijon Cream Sauce Recipe

Introduction

This pork tenderloin with Dijon cream sauce is a flavorful and elegant dish perfect for weeknight dinners or special occasions. Tender pork combines with a rich, tangy sauce that is effortless to make yet impressively delicious.

Ingredients

• 2 pork tenderloins (about 1 pound each), trimmed of silver skin
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste
• 2 medium shallots, finely minced
• 4 cloves garlic, minced
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¼ cup Dijon mustard, preferably a smooth Dijon
• ½ cup chicken broth, low sodium
• 1 cup heavy cream
• 2 sprigs fresh thyme
• 2 tablespoons fresh parsley, chopped, for garnish
• 2 tablespoons unsalted butter

Instructions

1. Step 1: Pat the pork tenderloins dry with paper towels.
2. Step 2: In a small bowl, combine the salt and pepper. Generously season both sides of the pork with this mixture.
3. Step 3: Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
4. Step 4: Place the pork tenderloins in the skillet and sear for 3-4 minutes per side until browned. Remove from the skillet and set aside.
5. Step 5: Add the remaining tablespoon of olive oil to the same skillet and reduce heat to medium. Add minced shallots and cook for 2-3 minutes until softened.
6. Step 6: Add minced garlic and cook for 1 more minute until fragrant.
7. Step 7: Pour in the white wine, increase heat to medium-high, and scrape up browned bits from the skillet bottom. Let the wine reduce by half, about 3-5 minutes.
8. Step 8: Stir in Dijon mustard and chicken broth, whisking well.
9. Step 9: Simmer the sauce for about 5 minutes until it slightly thickens.
10. Step 10: Reduce heat to low, stir in heavy cream and fresh thyme sprigs.
11. Step 11: Season the sauce with salt and pepper to taste.
12. Step 12: Return the seared pork tenderloins to the skillet with the sauce.
13. Step 13: Transfer the skillet to a preheated oven and bake for 10-15 minutes until pork reaches an internal temperature of 145°F (63°C).
14. Step 14: Remove pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 5-10 minutes.
15. Step 15: Stir butter into the sauce and remove thyme sprigs.
16. Step 16: Slice pork into ½-inch thick medallions and arrange on a serving platter or plates.
17. Step 17: Spoon the Dijon cream sauce generously over the sliced pork.
18. Step 18: Garnish with fresh chopped parsley and serve immediately.

Tips & Variations

• Use a meat thermometer to ensure perfectly cooked pork without overcooking.
• For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
• Try adding a splash of lemon juice or a teaspoon of honey to the sauce for a bright, balanced flavor.
• If white wine is unavailable, dry vermouth or extra chicken broth can be used to deglaze the pan.

Storage

Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream sauce from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of pork tenderloin?

Yes, chicken breasts can be used with the same method. Adjust baking time to ensure chicken reaches 165°F (74°C) internal temperature.

What type of white wine is best for this recipe?

Dry white wines like Sauvignon Blanc or Pinot Grigio work best as they add acidity and flavor without overpowering the sauce.

Pork Tenderloin with Dijon Cream Sauce Recipe

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★★★★★

4.9 from 66 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Pork Tenderloin with Dijon Cream Sauce is a sophisticated yet easy-to-make dinner recipe featuring tender, juicy pork medallions served with a rich and creamy mustard sauce. The pork is perfectly seared and then finished in the oven, while the sauce combines white wine, shallots, garlic, Dijon mustard, and cream to add depth and a velvety texture. Garnished with fresh parsley, this dish is ideal for a cozy family meal or an elegant dinner with guests.

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Ingredients

Scale 1x2x3x

Pork and Seasoning

• 2 pork tenderloins (about 1 pound each), trimmed of silver skin
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper, or to taste

Cooking Oils and Butter

• 2 tablespoons olive oil, divided
• 2 tablespoons unsalted butter

For the Sauce

• 2 medium shallots, finely minced
• 4 cloves garlic, minced
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• ¼ cup Dijon mustard, preferably smooth
• ½ cup low sodium chicken broth
• 1 cup heavy cream
• 2 sprigs fresh thyme
• 2 tablespoons fresh parsley, chopped, for garnish

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Instructions

1. Prepare the Pork: Pat the pork tenderloins dry thoroughly with paper towels to ensure a good sear.
2. Season Generously: Mix salt and pepper in a small bowl, then season both sides of the pork tenderloins evenly with this mixture.
3. Heat the Oil: Warm 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
4. Sear the Pork: Place pork in skillet and sear 3-4 minutes per side until nicely browned. Remove pork and set aside on a plate.
5. Sauté the Aromatics: Add remaining 1 tablespoon olive oil to the skillet, reduce heat to medium, and cook minced shallots 2-3 minutes until translucent and soft.
6. Add Garlic: Stir in minced garlic and sauté for an additional minute until fragrant.
7. Deglaze with Wine: Pour in white wine and increase heat to medium-high. Scrape browned bits from skillet bottom with a wooden spoon. Let wine reduce by half, about 3-5 minutes.
8. Add Dijon and Broth: Stir in Dijon mustard and chicken broth, whisking to combine smoothly.
9. Simmer and Thicken: Bring sauce to a simmer and cook for about 5 minutes until it slightly thickens.
10. Stir in Cream and Thyme: Lower heat to low and add heavy cream along with thyme sprigs, stirring to incorporate.
11. Season to Taste: Add salt and pepper as needed to adjust flavor.
12. Return Pork to Skillet: Nestle seared pork tenderloins back into the sauce in the skillet.
13. Bake in the Oven: Transfer skillet to a preheated oven and bake 10-15 minutes until pork’s internal temperature reaches 145°F (63°C).
14. Rest the Pork: Remove skillet from oven and transfer pork to a cutting board. Tent loosely with foil and allow to rest for 5-10 minutes.
15. Finish the Sauce: While pork rests, stir unsalted butter into the sauce to enrich it and remove the thyme sprigs.
16. Slice and Serve: Slice pork into medallions about ½ inch thick and arrange on a serving platter or plates.
17. Spoon Sauce Over Pork: Generously ladle the creamy Dijon sauce over the sliced pork medallions.
18. Garnish: Sprinkle fresh chopped parsley over the dish for a bright, fresh finish.

Notes

• Use a meat thermometer to ensure pork reaches a safe internal temperature of 145°F (63°C) and remains juicy.
• For the best flavor, choose a dry white wine like Sauvignon Blanc or Pinot Grigio for deglazing.
• Make sure to pat the pork completely dry before searing to get a nice crust.
• If you don’t have an oven-safe skillet, transfer the pork and sauce to a baking dish before placing in the oven.
• Letting the pork rest after baking ensures the juices redistribute and the meat stays tender.
• For a dairy-free version, substitute heavy cream with coconut cream and butter with a plant-based alternative.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French-inspired

Keywords: pork tenderloin, Dijon cream sauce, white wine sauce, easy dinner, creamy pork recipe, skillet pork, elegant pork dish