Pork tenderloin with Dijon mustard cream sauce brings restaurant-quality elegance right to your weeknight table. I learned early on that the simplest ingredients, when treated with care, create the most memorable meals.
There’s something magical about the way a perfectly seared pork tenderloin fills the kitchen with that golden, caramelized aroma. It reminds me of Sunday suppers at Grandma’s farm, where she’d pull her cast-iron skillet from the oven, the pork glistening and tender, ready to be draped in her tangy cream sauce. She always said the secret wasn’t in fancy techniques—it was in respecting the meat with a good sear and letting those pan drippings work their magic. That creamy Dijon sauce, with its perfect balance of tang and richness, turned a simple cut of meat into something we’d all remember. Time to get our hands floury!
What Makes This Pork Tenderloin So Special
This pork tenderloin with Dijon mustard cream sauce has earned its place in my weekly rotation for good reason. After years of making this dish for family gatherings and busy weeknights alike, I’ve come to appreciate how it strikes that rare balance between impressive and approachable.
Here’s why this recipe works every time:
- Uses pantry staples you likely already have—Dijon mustard, cream, chicken broth, and basic seasonings
- Comes together in under an hour, making it perfect for those evenings when you want something special without the stress
- Delivers consistent, crowd-pleasing results with a foolproof sear-then-roast method
- Adapts easily to whatever sides you have on hand, from mashed potatoes to roasted vegetables
- Creates that perfect combination of tender, juicy meat with a velvety, tangy sauce that keeps everyone coming back for seconds
- Works beautifully for both casual family dinners and occasions when you’re trying to impress
I’ve found that having a reliable recipe like this one—where the techniques are straightforward and the results are consistently delicious—takes so much pressure off meal planning.
Ingredient Spotlight
Pork tenderloin is naturally lean and incredibly tender, making it one of the quickest-cooking cuts that still feels special on the plate. I always choose tenderloins that are about 1.5 pounds, which serves 4 people generously and cooks evenly.
Dijon mustard provides that essential tangy backbone to the cream sauce, cutting through the richness with just the right amount of sharpness. In my kitchen, I prefer using a good-quality Dijon with visible mustard seeds for added texture and depth.
Heavy cream creates the luxurious, velvety texture that makes this sauce so memorable, coating the pork with rich, silky goodness. It also helps balance the mustard’s tang perfectly.
Chicken broth serves double duty—it deglazes all those beautiful browned bits from the pan while adding savory depth to the sauce. I’ve learned that this step is where much of the flavor magic happens.
Fresh thyme brings an earthy, subtle herbaceousness that complements both the pork and the mustard beautifully. Betty always kept fresh thyme growing in her kitchen window for recipes just like this.
Shallots offer a milder, sweeter onion flavor that works better in cream sauces than regular onions, which can sometimes overpower delicate dishes.
Garlic powder seasons the pork itself before searing, creating a flavorful crust that fresh garlic can’t achieve in the same way. For the sauce, I use fresh minced garlic to add aromatic complexity.
Butter and olive oil together provide the best of both worlds when searing—the oil prevents burning while the butter adds rich, nutty flavor to the pork’s crust.
How to Make Pork Tenderloin with Dijon Mustard Cream Sauce
Step 1. I always start by preheating my oven to 400°F and patting the pork completely dry with paper towels—this crucial step ensures you get that beautiful golden crust.
Step 2. Season the tenderloin generously on all sides with salt, pepper, and garlic powder, pressing the seasonings gently into the meat so they adhere well.
Step 3. Heat the olive oil and 2 tablespoons of butter in your oven-safe skillet over medium-high heat until the butter foams and the pan is quite hot.
Step 4. Betty’s tip: Sear the pork on all four sides, about 2-3 minutes per side, until you see a deep golden-brown crust forming—this locks in all the juices.
Step 5. Transfer the entire skillet directly into your preheated oven and roast for 15-20 minutes, checking with a meat thermometer until it reaches 145°F internal temperature.
Step 6. Remove the pork from the oven, transfer it to a cutting board, cover loosely with foil, and let it rest for 5-10 minutes—I’ve learned that skipping this rest makes the meat lose all its precious juices.
Step 7. While the pork rests, use that same skillet (with all those flavorful browned bits) to melt 1 tablespoon of butter, then sauté the shallots for 2-3 minutes until softened and fragrant.
Step 8. Add the minced garlic and cook for just 30 seconds—after years of making this, I know that garlic burns quickly, so watch it carefully.
Step 9. Pour in the chicken broth and scrape up all those delicious browned bits from the bottom of the pan, letting it simmer for 2-3 minutes to concentrate the flavors.
Step 10. Stir in the heavy cream, Dijon mustard, and thyme, then simmer for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon, seasoning with salt and pepper to taste.
Step 11. Slice the rested pork into medallions, arrange them on a serving platter, and generously pour the warm Dijon mustard cream sauce over the top.
Keeping This Pork Tenderloin Fresh
I typically store leftover pork tenderloin and sauce separately in airtight containers in the refrigerator for up to 3-4 days. The pork stays more tender when stored this way, and the sauce maintains its silky texture better. Betty’s storage method works well because you can reheat each component properly without overcooking the meat.
Through trial and error, I learned that freezing this dish isn’t ideal for the cream sauce—it tends to separate and become grainy when thawed. However, you can freeze the cooked pork medallions alone for up to 2 months if you wrap them tightly in plastic wrap and then aluminum foil. Just make fresh sauce when you’re ready to serve.
For the best texture, I reheat by placing the sliced pork in a covered skillet with a splash of chicken broth over low heat for just 3-4 minutes until warmed through. The sauce reheats beautifully on the stovetop over low heat, stirring frequently. My family prefers when I warm everything gently and slowly—microwaving can make the pork rubbery and the sauce can break.
Perfect Partners for Pork Tenderloin with Dijon Mustard Cream Sauce
Creamy mashed potatoes are Betty’s go-to pairing because they soak up all that luscious Dijon cream sauce beautifully, creating the ultimate comfort food combination.
Roasted Brussels sprouts or green beans provide a slight bitterness and crispy texture that cuts through the richness of the cream sauce while adding vibrant color to your plate.
Rice pilaf or wild rice blend offers a nutty, earthy flavor that complements the tangy mustard sauce without competing with it, plus it absorbs every drop of that delicious sauce.
Simple arugula salad with lemon vinaigrette adds a fresh, peppery contrast that cleanses the palate between bites of rich, creamy pork.
Roasted root vegetables like carrots, parsnips, and sweet potatoes bring natural sweetness that balances the sauce’s tanginess while keeping everything seasonal and wholesome.
Garlic butter sautéed mushrooms enhance the earthy depth of the dish and add an extra layer of umami richness that my family always requests.
FAQs
I recommend bone-in pork chops if you’re substituting, but they’ll need about 15-20 minutes of cooking time depending on thickness. The tenderloin is leaner and more tender, but chops work in a pinch.
Many home cooks find success with half-and-half for a lighter sauce, though it won’t be quite as thick and luxurious. Betty’s solution is to add a teaspoon of cornstarch mixed with water if using half-and-half to help it thicken.
To prevent the pork from overcooking, I suggest searing the meat and preparing the sauce base separately up to a day ahead. Then finish roasting the pork and completing the sauce just before serving for the best results.
Best Pork Tenderloin with Dijon Mustard Cream Sauce
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels and season it generously with salt, pepper, and garlic powder.
- Heat olive oil and 2 tablespoons butter in an oven-safe skillet over medium-high heat.
- Sear the pork on all sides until golden brown, about 2-3 minutes per side.
- Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove from oven, cover loosely with foil, and let rest for 5-10 minutes.
- While the pork rests, use the same skillet to make the sauce. Melt 1 tablespoon butter over medium heat. Add shallots and sauté for 2-3 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes.
- Stir in heavy cream, Dijon mustard, and thyme. Simmer for another 3-4 minutes until slightly thickened. Season with salt and pepper to taste.
- Slice the pork tenderloin into medallions, pour the Dijon mustard cream sauce over the pork, and serve with your favorite sides.
