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A close-up shot of sliced, perfectly seared pork medallions resting in a shallow ceramic dish. The Creamy Dijon Pork Tenderloin is coated in a velvety, pale-yellow sauce and garnished with fresh thyme and cracked black pepper.

Creamy Dijon Pork Tenderloin (Ready in 30 Minutes!)

This Creamy Dijon Pork Tenderloin is an elegant 30-minute meal. Perfectly seared pork medallions are smothered in a velvety, garlicky Dijon mustard cream sauce and garnished with fresh thyme. A perfect weeknight dinner that tastes like a five-star dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs (680g) pork tenderloin Trimmed of silver skin
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 shallot finely minced
  • 3 cloves garlic finely minced
  • 1/2 cup (120ml) low-sodium chicken broth
  • 3/4 cup (180ml) heavy cream
  • 2 tbsp (30g) smooth Dijon mustard
  • 1 tbsp (15g) whole-grain Dijon mustard
  • 1 tsp fresh thyme leaves plus more sprigs for garnish
  • 1/2 tsp fine sea salt or to taste
  • 1/4 tsp cracked black pepper or to taste

Equipment

  • 1 Large Skillet (12-inch) Cast-iron or stainless steel recommended.
  • 1 Tongs
  • 1 Whisk

Method
 

  1. Trim any silver skin from the pork tenderloin. Slice into 1.5-inch (4cm) thick medallions. Pat each piece completely dry with paper towels and season both sides generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Once shimmering, add the pork medallions in a single layer. Sear for 3-4 minutes per side, until a deep golden-brown crust forms and the internal temperature reaches 145°F (63°C). Transfer pork to a plate.
  3. Reduce heat to medium. Add the minced shallot and garlic to the skillet and cook for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Simmer for 2 minutes.
  4. Whisk in the heavy cream, both Dijon mustards, and fresh thyme leaves until smooth. Bring to a gentle simmer and cook for 3-5 minutes, until the sauce has thickened slightly.
  5. Return the pork and any juices to the skillet, spooning the sauce over the top. Warm for 1 minute. Serve immediately, garnished with fresh thyme sprigs and cracked black pepper.

Notes

Don't Crowd the Pan: Cook the pork in two batches if necessary for the best sear.
Scrape the Fond: The browned bits on the bottom of the skillet are flavor gold; don't leave them behind.
Temper the Cream: Add cream over medium, not high, heat to prevent curdling.
Rest the Pork: Resting the pork while making the sauce ensures it stays juicy.