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Best Pork Tenderloin with Dijon Mustard Cream Sauce

Tender, juicy pork tenderloin with a tangy Dijon mustard cream sauce. This elegant yet simple dish is perfect for weeknight dinners or special occasions and ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb pork tenderloin about 700g
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 2 tablespoons butter for searing
  • 1 tablespoon butter for sauce
  • 1 small shallot finely chopped
  • 1 clove garlic minced
  • 1/2 cup chicken broth 120 ml
  • 1/2 cup heavy cream 120 ml
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • oven-safe skillet
  • meat thermometer
  • Aluminum foil

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels and season it generously with salt, pepper, and garlic powder.
  3. Heat olive oil and 2 tablespoons butter in an oven-safe skillet over medium-high heat.
  4. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
  5. 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).
  6. Remove from oven, cover loosely with foil, and let rest for 5-10 minutes.
  7. 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.
  8. Add garlic and cook for 30 seconds until fragrant.
  9. Pour in chicken broth, scraping up any browned bits from the pan. Let it simmer for 2-3 minutes.
  10. Stir in heavy cream, Dijon mustard, and thyme. Simmer for another 3-4 minutes until slightly thickened. Season with salt and pepper to taste.
  11. Slice the pork tenderloin into medallions, pour the Dijon mustard cream sauce over the pork, and serve with your favorite sides.

Notes

Use fresh Dijon mustard for best flavor. Don't clean the skillet after roasting - those browned bits create amazing sauce flavor. For a spicier sauce, mix 1 tsp whole-grain mustard with the Dijon. Add sliced mushrooms when cooking shallots for extra richness.
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