Pork Tenderloin with Dijon Cream Sauce Recipe

Introduction

This pork tenderloin with Dijon cream sauce is an elegant yet easy-to-make dish that elevates simple ingredients into a flavorful meal. Perfect for weeknights or special occasions, the tender pork pairs beautifully with a creamy, tangy sauce that will impress your guests and family alike.

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: Carefully place the pork tenderloins in the skillet and sear for 3-4 minutes per side until nicely browned. Remove from skillet and set aside on a plate.
5. Step 5: Add the remaining 1 tablespoon of olive oil to the skillet. Reduce heat to medium and sauté the minced shallots for 2-3 minutes until softened and translucent.
6. Step 6: Add the minced garlic and cook for another minute until fragrant.
7. Step 7: Pour in the dry white wine and increase heat to medium-high. Scrape any browned bits from the bottom of the skillet. Let the wine reduce by half, about 3-5 minutes.
8. Step 8: Stir in the Dijon mustard and chicken broth, whisking well to combine.
9. Step 9: Bring the sauce to a simmer and cook for about 5 minutes until slightly thickened.
10. Step 10: Reduce heat to low and stir in the 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 the pork reaches an internal temperature of 145°F (63°C).
14. Step 14: Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and rest for 5-10 minutes.
15. Step 15: While the pork rests, stir the butter into the cream sauce and remove the thyme sprigs.
16. Step 16: Slice the pork into ½-inch thick medallions and arrange them 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 before serving.

Tips & Variations

• For a slightly tangier sauce, add a splash of lemon juice just before serving.
• Substitute shallots with finely chopped onions if needed, though shallots add a milder, sweeter flavor.
• Use a cast-iron skillet if possible for better searing and even heat distribution.
• For an alcohol-free version, replace the white wine with additional chicken broth and a teaspoon of apple cider vinegar.
• Resting the meat after cooking helps keep it juicy and tender.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid curdling the cream sauce, adding a splash of broth or cream if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork?

While pork tenderloin is ideal for its tenderness and quick cooking, pork loin can also be used though it may require longer cooking times to become tender.

What wine works best for the sauce?

Dry white wines like Sauvignon Blanc or Pinot Grigio are excellent choices because they add brightness without overpowering the flavor of the sauce.