Pork Tenderloin with Dijon Cream Sauce Recipe

Introduction

This Pork Tenderloin with Dijon Cream Sauce is a simple yet elegant dish perfect for weeknight dinners or special occasions. The tender pork pairs beautifully with a rich, tangy sauce made from Dijon mustard and cream. With straightforward steps and common ingredients, this recipe is sure to become a favorite.

Ingredients

• 2 pork tenderloins (about 1 pound each), silver skin removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon butter
• 1 shallot, finely chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Remove the silver skin and trim excess fat from the pork tenderloins. In a small bowl, combine salt, pepper, garlic powder, and onion powder. Rub the spice mixture evenly over the pork.
2. Step 2: Heat olive oil in a large, oven-safe skillet (cast iron preferred) over medium-high heat. Sear the pork for 3-4 minutes per side, until browned. Remove from skillet and set aside.
3. Step 3: Add butter to the skillet and melt over medium heat. Sauté shallot for 2-3 minutes, until softened.
4. Step 4: Pour in white wine and increase heat to medium-high. Scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes, until reduced by half.
5. Step 5: Pour in chicken broth and simmer for 5 minutes, until slightly reduced. Stir in heavy cream and Dijon mustard. Whisk until smooth.
6. Step 6: Reduce heat to low and simmer for 5-7 minutes, until thickened, stirring occasionally. Taste and adjust seasoning as needed.
7. Step 7: Return seared pork to the skillet with the Dijon cream sauce, partially submerging the pork.
8. Step 8: Transfer the skillet to a preheated oven and bake for 10-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
9. Step 9: Remove from oven and transfer pork to a cutting board. Tent loosely with foil and let rest for 5-10 minutes before slicing.
10. Step 10: Slice the pork into medallions. Arrange on a platter, spoon sauce over the top, and garnish with fresh parsley. Serve immediately.

Tips & Variations

• For extra flavor, marinate the pork with the seasoning mix for 30 minutes before cooking.
• If you prefer non-alcoholic options, replace the white wine with additional chicken broth.
• Serve with mashed potatoes or steamed vegetables to complete the meal.
• Use fresh thyme or rosemary in the sauce for a herbal twist.

Storage

Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from curdling. Avoid microwaving if possible to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pork chops instead of tenderloin?

Yes, pork chops can be used, but adjust cooking time accordingly as they may cook faster or slower depending on thickness.

What if I don’t have a cast iron skillet?

Any oven-safe skillet will work. If your skillet isn’t oven-safe, transfer the pork and sauce to a baking dish before placing in the oven.

Pork Tenderloin with Dijon Cream Sauce Recipe

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★★★★★

4.5 from 98 reviews

• Author: Cleo
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Pork Tenderloin with Dijon Cream Sauce is an elegant yet easy-to-make dish featuring juicy, perfectly cooked pork medallions served with a rich, tangy cream sauce infused with white wine, shallots, and Dijon mustard. The recipe combines a quick stovetop sear and flavorful sauce preparation with oven baking to ensure tender, flavorful pork that pairs beautifully with a touch of fresh parsley garnish.

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Ingredients

Scale 1x2x3x

Pork Tenderloin

• 2 pork tenderloins (about 1 pound each), silver skin removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Dijon Cream Sauce

• 1 tablespoon butter
• 1 shallot, finely chopped
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Pork: Remove the silver skin and trim any excess fat from the pork tenderloins. In a small bowl, combine salt, black pepper, garlic powder, and onion powder. Rub this spice mixture evenly all over the pork to season it thoroughly.
2. Sear the Pork: Heat olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Place the seasoned pork tenderloins in the skillet and sear for about 3-4 minutes on each side until they achieve a golden-brown crust. Remove the pork from the skillet and set aside.
3. Sauté Shallots: In the same skillet, add butter and melt it over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until the shallots become soft and translucent.
4. Deglaze with Wine: Pour in the dry white wine, increasing the heat to medium-high. Scrape the browned bits off the bottom of the skillet to incorporate the deep flavors into the sauce. Allow the wine to simmer for 2-3 minutes until it reduces by half.
5. Add Broth and Cream: Add chicken broth to the skillet and simmer for another 5 minutes to reduce slightly. Stir in the heavy cream and Dijon mustard, whisking the mixture until smooth and evenly combined.
6. Simmer Sauce: Lower the heat to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning as needed to suit your preference.
7. Combine Pork and Sauce: Return the seared pork tenderloins to the skillet, partially submerging them in the Dijon cream sauce.
8. Bake the Pork: Transfer the skillet to a preheated oven and bake for 10-15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) for perfect doneness.
9. Rest the Meat: Remove the skillet from the oven. Transfer the pork to a cutting board and loosely tent with foil. Let it rest for 5-10 minutes to allow the juices to redistribute.
10. Serve: Slice the pork tenderloins into medallions. Arrange the slices on a serving platter, spoon the Dijon cream sauce over them, and garnish with freshly chopped parsley. Serve immediately for the best flavor and texture.

Notes

• Removing the silver skin from pork tenderloins is essential for tender results as it can be tough and chewy.
• Use an oven-safe skillet like cast iron to easily transfer from stovetop to oven without changing pans.
• Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing to add acidity and flavor to the sauce.
• Letting the pork rest after baking ensures juicy and tender slices.
• Adjust the amount of Dijon mustard based on your preferred tanginess level.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Pork Tenderloin, Dijon Cream Sauce, Easy Pork Recipe, Oven-Baked Pork, Creamy Mustard Sauce