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Sliced pork tenderloin served on a plate, drenched in a creamy Dijon mustard sauce, ready to be eaten. A perfect pan-seared pork tenderloin.

Creamy Dijon Pork Tenderloin: An Irresistibly Easy Recipe

An elegant yet easy Creamy Dijon Pork Tenderloin recipe. Learn how to make perfectly tender, juicy pork with a rich, tangy mustard cream sauce in one pan. This restaurant-quality meal is ready in under 40 minutes!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs pork tenderloin About 1 large tenderloin
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup chicken broth low sodium
  • 3/4 cup heavy cream
  • 3 tbsp Dijon mustard
  • 2 sprigs fresh thyme plus more for garnish

Equipment

  • 1 Large Oven-Safe Skillet
  • 1 Meat Thermometer
  • 1 Cutting Board

Method
 

  1. Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork for 2-3 minutes per side, until golden-brown all over. Transfer the pork to a plate.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
  5. Whisk in the heavy cream and Dijon mustard until smooth. Add the thyme sprigs and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
  6. Return the pork tenderloin to the skillet, spooning some sauce over the top. Transfer to the preheated oven and bake for 10-15 minutes, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
  7. Remove the pork from the skillet and let it rest on a cutting board for 5-10 minutes. Slice the pork into medallions and serve immediately with the creamy Dijon sauce spooned over the top.

Notes

Tip 1: Do not overcook the pork! A meat thermometer is your best friend for a juicy tenderloin.
Tip 2: For a slightly tangier sauce, you can add a small splash of white wine when you add the chicken broth.
Tip 3: Ensure your skillet is oven-safe before starting. A cast-iron skillet works perfectly for this recipe.