Pork Tenderloin with Creamy Dijon Sauce
Pork tenderloin with creamy Dijon sauce is a delightful dish that perfectly balances the rich flavors of pork and a luxurious sauce. Whether you’re cooking for a special occasion or enjoying a family dinner, this recipe will quickly become a favorite.
Why Make This Recipe
This pork tenderloin recipe is ideal for various reasons. First, it’s straightforward and can be made in less than an hour, making it perfect for busy weeknights while still feeling special. Second, the creamy Dijon sauce elevates the dish, adding a tangy and savory depth that complements the pork beautifully. Plus, it’s a great way to impress guests with minimal effort! Whether you’re a novice in the kitchen or a seasoned chef, this recipe is approachable and delivers great results.
How to Make Pork Tenderloin with Creamy Dijon Sauce
Follow this simple guide to prepare a mouthwatering pork tenderloin with creamy Dijon sauce that will excite your taste buds.
Ingredients:
- 1 to 1.5 lbs pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme or tarragon, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon butter
- Chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry using paper towels and trim any silver skin or excess fat from the meat.
- Season the pork tenderloin generously with salt and black pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the pork tenderloin, searing for about 2-3 minutes on each side. You want a nice golden crust, so this should take around 8 minutes total.
- Once seared, transfer the skillet to your preheated oven. Roast for about 12-15 minutes, or until a meat thermometer inserted into the thickest part reads 145°F (63°C).
- Once cooked, remove the pork from the oven and place it on a plate. Tent it loosely with foil and let it rest for at least 5 minutes.
- While the pork rests, place the skillet back on the stove over medium heat (be cautious, as the handle will be hot!). Add the minced garlic and sauté for about 30 seconds or until fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Stir in the Dijon mustard and heavy cream. Simmer for 3-4 minutes, stirring frequently, until the sauce thickens slightly.
- Incorporate the butter and chopped fresh thyme (if using) into the sauce. Taste and adjust the seasoning as needed.
- Slice the rested pork into 1/2-inch medallions. Arrange the slices on a platter and spoon the creamy Dijon sauce over the top. Optionally, garnish with chopped parsley and serve with lemon wedges for drizzling.
Pro Tips for Success with Pork Tenderloin
- Let it Rest: Don’t skip the resting step after cooking, as this allows the juices to redistribute throughout the meat, keeping it moist.
- Use a Meat Thermometer: To avoid undercooking or overcooking, use a meat thermometer to check the internal temperature.
- Skillet Choice: Use a heavy-bottomed or cast-iron skillet, as it conducts heat evenly and ensures a good sear.
- Adjust the Sauce: Feel free to tweak the sauce by adding a splash of white wine or different herbs for a unique twist.
- Sear on All Sides: Make sure to sear the pork on all sides to maximize flavor before putting it in the oven.
Flavor Variations for Pork Tenderloin
- Herb-Infused: Add rosemary or oregano to the sauce for a different herbal profile.
- Spicy Twist: Include a pinch of cayenne pepper in the sauce for a subtle kick.
- Mustard Varieties: Experiment with whole grain mustard instead of Dijon for added texture.
- Citrus Flavor: Add a splash of orange juice to the sauce for a refreshing citrus note.
- Mushroom Enhancement: Incorporate sautéed mushrooms into the sauce for an earthy element.
Serving Suggestions for Pork Tenderloin
Pork tenderloin with creamy Dijon sauce pairs beautifully with a variety of side dishes. Here are a few ideas:
- Roasted Vegetables: Serve alongside roasted asparagus, Brussels sprouts, or carrots for a colorful plate.
- Mashed Potatoes: Creamy mashed potatoes or garlic mashed potatoes make excellent companions to soak up the sauce.
- Rice Pilaf: A light, fluffy rice pilaf adds a lovely texture and is easy to prepare.
- Salad: A fresh mixed green salad with lemon vinaigrette balances the richness of the pork.
Storage and Freezing Instructions for Pork Tenderloin
Leftover pork tenderloin can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) until warmed through.
If you’d like to freeze the cooked pork, wrap it tightly in plastic wrap, followed by aluminum foil, or transfer it to a freezer-safe bag. It can be stored for up to 3 months. To reheat frozen pork, thaw it in the refrigerator overnight and then reheat using the method mentioned above.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————-|—————-|
| Calories | 350 |
| Protein | 32g |
| Carbs | 5g |
| Fat | 23g |
| Fiber | 0g |
| Sodium | 500mg |
FAQ About Pork Tenderloin with Creamy Dijon Sauce
Can I use chicken instead of pork tenderloin?
Yes, you can use chicken tenderloins or chicken breasts as a substitute. The cooking time may vary slightly, so ensure to check the temperature thoroughly.
What can I use if I don’t have Dijon mustard?
If you don’t have Dijon mustard, you can use yellow mustard or a combination of yellow mustard and a bit of vinegar for the tangy flavor.
Is this recipe gluten-free?
Yes, the ingredients listed (when using gluten-free chicken broth) are gluten-free. However, be mindful of the mustard brand you choose, as some may contain gluten.
How do I know when the pork tenderloin is done?
The best way to know when pork tenderloin is perfectly cooked is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for optimal juiciness.
Can I make the sauce ahead of time?
You can prepare the sauce ahead of time and reheat it gently on the stove before serving. Just be sure to add the butter and herbs fresh right before serving for the best flavor.
Final Thoughts
Pork tenderloin with creamy Dijon sauce is a versatile dish that suits any occasion, from an everyday meal to a celebratory feast. Its simple preparation, combined with the creamy, flavorful sauce, makes it a must-try for anyone looking to enjoy a delicious and satisfying meal. Enjoy this dish with friends and family, and don’t be afraid to experiment with flavors and pairings! Happy cooking!
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Pork Tenderloin with Creamy Dijon Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful dish that combines the rich flavors of pork with a luxurious creamy Dijon sauce, perfect for any occasion.
Ingredients
- 1 to 1.5 lbs pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme or tarragon, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon butter
- Chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry using paper towels and trim any silver skin or excess fat from the meat.
- Season the pork tenderloin generously with salt and black pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork tenderloin for about 2-3 minutes on each side until golden brown (about 8 minutes total).
- Transfer the skillet to the oven and roast for about 12-15 minutes, until a meat thermometer reads 145°F (63°C).
- Remove the pork from the oven and tent loosely with foil for at least 5 minutes.
- While the pork rests, return the skillet to the stove over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the skillet.
- Stir in the Dijon mustard and heavy cream. Simmer for 3-4 minutes until the sauce thickens slightly.
- Incorporate the butter and fresh thyme into the sauce. Adjust seasoning as needed.
- Slice the rested pork into 1/2-inch medallions. Arrange on a platter and top with the creamy Dijon sauce. Optionally garnish with chopped parsley and serve with lemon wedges.
Notes
Let the pork rest after cooking to keep it moist. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 70mg
