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Pork Tenderloin

Perfectly Juicy Pork Tenderloin with Creamy Dijon Sauce

This Pork Tenderloin recipe combines juicy, succulent meat with a creamy Dijon sauce, perfect for busy weeknights or special occasions.
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 slices
Course: Dinner
Cuisine: American
Calories: 320

Ingredients
  

For the Marinade
  • 1 pound Pork Tenderloin Always opt for pork tenderloin for the best results.
  • 2 tablespoons Dijon Mustard Feel free to use your favorite brand.
  • 2 tablespoons Olive Oil Use high-quality extra virgin olive oil.
  • 1 teaspoon Salt Essential for enhancing the natural flavors.
  • 1 teaspoon Pepper Essential for enhancing the natural flavors.
For the Sauce
  • 2 cloves Garlic Use fresh minced garlic.
  • 1 cup Chicken Broth Can substitute vegetable broth for a lighter option.
  • 1 cup Heavy Cream Half-and-half can be a lighter substitute if desired.

Equipment

  • oven-safe skillet
  • Baking Dish
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Prepare a baking dish by spraying it lightly with nonstick spray.
  2. Pat the pork tenderloin dry and rub with salt, pepper, and Dijon mustard for maximum flavor.
  3. In an oven-safe skillet, heat olive oil over medium-high heat. Sear the pork for 3-4 minutes on each side.
  4. Transfer the skillet to the oven and roast the pork for 15-20 minutes until it reaches 145°F (63°C).
  5. Remove pork from skillet and let it rest. Sauté minced garlic in the same skillet, then add chicken broth, heavy cream, and additional Dijon mustard until smooth.
  6. Slice the pork into medallions and drizzle with the creamy Dijon sauce before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 6gProtein: 29gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 650mgPotassium: 450mgSugar: 1gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

For best results, allow the pork to marinate for at least one hour or overnight. Use a meat thermometer to ensure perfect doneness.

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