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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Pork and Sauce: Return the seared pork tenderloins to the skillet, partially submerging them in the Dijon cream sauce.
- 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.
- 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.
- 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
