Best Pork Tenderloin Dijon Cream
A flavorful and creamy pork tenderloin dish with a rich Dijon sauce that's perfect for any occasion.
Ingredients
Main Ingredients
- 1.2 lbs pork tenderloin
- Salt to taste Salt, to taste
- Freshly ground black pepper to taste Freshly ground black pepper, to taste
- 1 tsp fresh thyme leaves Fresh thyme enhances flavor.
- 2 tbsp olive oil For searing the pork.
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 0.5 cup chicken broth Can substitute with vegetable broth.
- 0.5 cup heavy cream Can substitute with non-dairy alternatives.
- 2 tbsp Dijon mustard Provides tanginess.
- Fresh parsley, for garnish Adds color and freshness.
Instructions
Preparation
- Begin by patting the pork tenderloin dry with paper towels. Generously season it with salt and black pepper on all sides.
Cooking the Pork
- In a large skillet, heat the olive oil over medium-high heat. Sear the pork on all sides until golden brown, about 3 to 4 minutes per side. Remove the pork from the skillet and set it aside to rest.
Sautéing Aromatics
- In the same skillet, add minced garlic and chopped shallot. Sauté for 1 to 2 minutes until fragrant, being careful not to burn them.
Deglazing the Pan
- Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Allow the broth to simmer for 2 to 3 minutes.
Making the Cream Sauce
- Lower the heat and stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer for 3 to 4 minutes until it thickens slightly.
Finishing
- Place the seared pork tenderloin back into the skillet and spoon the sauce over it. Simmer for 5 to 7 minutes until the internal temperature of the pork reaches 145°F (63°C).
Serving
- Once cooked, slice the pork tenderloin. Pour the Dijon mustard cream sauce on top and garnish with fresh parsley before serving.
Notes
This dish can be easily customized by adding seasonal vegetables or swapping out ingredients for dietary preferences. It can be made ahead of time, and leftovers store well in the fridge or freezer.