Pork Tenderloin with Dijon Cream Sauce
Pork Tenderloin with Dijon Cream Sauce is a succulent dish that combines perfectly seared pork with a rich, tangy sauce. This simple yet elegant recipe is ideal for weeknight dinners or special occasions, elevating your meal with minimal effort. The creamy Dijon sauce enhances the pork’s natural juiciness, creating a delightful experience for your taste buds. Pair it with your favorite sides for a complete and impressive dining experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1.5 lbs pork tenderloin
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 3 tbsp Dijon mustard
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick spray.
- Pat the pork tenderloin dry and season generously with salt and pepper.
- In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork on all sides until golden brown (about 3-4 minutes per side).
- Remove the pork from the skillet and set aside. In the same pan, sauté shallots until softened, then stir in Dijon mustard for one minute.
- Add chicken broth and heavy cream; mix well to create the sauce.
- Return the pork to the skillet, spoon sauce over it, and bake for 20-25 minutes until it reaches an internal temperature of at least 145°F (63°C).
- Let rest for five minutes before slicing and serving with sauce drizzled on top.
Nutrition
- Serving Size: Approximately 4 oz (113g)
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 130mg
Keywords: - Substitute whole grain mustard for added texture or cayenne pepper for a spicy kick. - Store leftovers in an airtight container in the refrigerator for up to three days.