Pork Tenderloin with Dijon Mustard Cream Sauce
A beautifully cooked pork tenderloin served with a rich, creamy Dijon mustard sauce, perfect for any occasion.
Ingredients
For the Pork
- 2 pieces pork tenderloins (about 1-1.5 pounds each)
- 2 tablespoons olive oil, divided
- 1 tablespoon Dijon mustard
- to taste Salt and pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
For the Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- ¾ cup heavy cream
- 1-2 tablespoons Dijon mustard (to taste)
- 1 tablespoon whole grain mustard (optional)
- 1 teaspoon dried thyme (for sauce)
Instructions
Preparation
- Begin by patting the pork tenderloins dry with paper towels. Season generously with salt and pepper, followed by the oregano, thyme, and onion powder.
Cooking
- In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned pork tenderloins and sear on all sides for about 2-3 minutes until golden brown.
- Transfer the skillet to the preheated oven set at 375°F and roast the tenderloins for approximately 18-25 minutes until the internal temperature reaches 145°F.
- Remove from the oven and tent with foil to keep warm.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
- Pour in the lemon juice and heavy cream while scraping up any browned bits stuck to the bottom of the skillet.
- Stir in the Dijon mustard and optional whole grain mustard, adjusting to taste.
- Sprinkle in dried thyme and season the sauce with salt and pepper to taste. If the sauce is too thick, thin it with a splash of water.
Serving
- Slice the pork into 1-inch thick rounds, arrange on a plate, and generously spoon the Dijon Mustard Cream Sauce over the top.
- Consider garnishing with fresh herbs or a sprinkle of black pepper before serving.
Notes
For added flavor, consider marinating the pork in a mixture of Dijon mustard, olive oil, and herbs before cooking. If you prefer a bit of heat, add red pepper flakes to the sauce.