Description
A delightful dish that combines the rich flavors of pork with a luxurious creamy Dijon sauce, perfect for any occasion.
Ingredients
Scale
- 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