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.

Ingredients

Scale

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

Instructions

Prepare the Pork: Pat the pork tenderloins dry thoroughly with paper towels to ensure a good sear.
Season Generously: Mix salt and pepper in a small bowl, then season both sides of the pork tenderloins evenly with this mixture.
Heat the Oil: Warm 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
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.
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.
Add Garlic: Stir in minced garlic and sauté for an additional minute until fragrant.
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.
Add Dijon and Broth: Stir in Dijon mustard and chicken broth, whisking to combine smoothly.
Simmer and Thicken: Bring sauce to a simmer and cook for about 5 minutes until it slightly thickens.
Stir in Cream and Thyme: Lower heat to low and add heavy cream along with thyme sprigs, stirring to incorporate.
Season to Taste: Add salt and pepper as needed to adjust flavor.
Return Pork to Skillet: Nestle seared pork tenderloins back into the sauce in the skillet.
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).
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.
Finish the Sauce: While pork rests, stir unsalted butter into the sauce to enrich it and remove the thyme sprigs.
Slice and Serve: Slice pork into medallions about ½ inch thick and arrange on a serving platter or plates.
Spoon Sauce Over Pork: Generously ladle the creamy Dijon sauce over the sliced pork medallions.
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