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Pork Tenderloin Dijon Cream Sauce

Delicious Pork Tenderloin Dijon Cream Sauce for Effortless Dinners

This Pork Tenderloin Dijon Cream Sauce recipe offers a quick, elegant dinner option that's sure to impress family and friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 2 pounds Pork Tenderloins Ensure they are trimmed for lean, tender bites.
For the Sauce
  • 2 tablespoons Olive Oil For searing the pork.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Provides warmth and flavor.
  • 2 tablespoons Shallots Finely minced for the best integration.
  • 2 cloves Garlic Freshly minced for the best taste.
  • 1 cup Dry White Wine Can substitute with more broth for an alcohol-free version.
  • 2 tablespoons Dijon Mustard Smooth Dijon is preferred for consistency.
  • 1 cup Chicken Broth Use low sodium to control salt levels.
  • 1 cup Heavy Cream Can substitute with coconut cream for a dairy-free version.
  • 1 teaspoon Fresh Thyme Can use dried thyme or rosemary.
  • 2 tablespoons Unsalted Butter Finishes the sauce with richness.
For Garnish
  • 2 tablespoons Fresh Parsley Adds color and freshness.

Equipment

  • skillet
  • meat thermometer
  • Wooden Spoon
  • airtight container

Method
 

Step‑by‑Step Instructions
  1. Begin by patting the pork tenderloins dry with a paper towel and season them generously with salt and black pepper.
  2. In a large, oven-safe skillet, pour in a drizzle of olive oil and heat it over medium-high heat for about 2 minutes.
  3. Carefully add the seasoned tenderloins to the hot skillet, and sear them for about 3-4 minutes on each side.
  4. In the same skillet, lower the heat to medium and add the finely minced shallots. Sauté for about 2-3 minutes until translucent.
  5. Pour in the dry white wine while scraping the bottom of the skillet. Let the wine simmer for 2-3 minutes until reduced by half.
  6. Whisk in the Dijon mustard and chicken broth until well combined, then simmer gently over medium heat for 2-3 minutes.
  7. Let the sauce thicken without boiling for about 5 minutes, stirring occasionally.
  8. Stir in the heavy cream and fresh thyme, and simmer for an additional 2-3 minutes.
  9. Return the seared pork tenderloins to the skillet, spooning the creamy sauce over them.
  10. Preheat your oven to 350°F (175°C). Transfer the skillet to the oven and bake for about 10-15 minutes.
  11. Once baked, remove the pork from the oven and let it rest for 5-10 minutes.
  12. Stir in unsalted butter into the sauce, allowing it to melt and finish the sauce.
  13. Slice the rested pork and serve, spooning the creamy Dijon sauce over the top, garnished with fresh parsley.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 6gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 600mgPotassium: 700mgSugar: 1gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently over low heat to restore creaminess.

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