Best Pork Tenderloin Dijon Cream

This pork tenderloin with Dijon mustard cream sauce has become my go-to dinner for weekends when I want something impressive but not complicated. The sauce is rich and tangy, perfectly complementing the juicy, tender pork, making it a dish everyone at my table loves.

I first made this for a casual dinner with friends and was surprised how quickly it disappeared. Now it’s a requested repeat whenever I want to treat my family.

Ingredients

• Pork tenderloin: one point two pounds a lean and tender cut that cooks relatively quickly
• Salt and freshly ground black pepper: essential for seasoning and enhancing the pork’s natural flavor
• Olive oil: two tablespoons for searing which locks in juices and creates a beautiful crust
• Garlic: two cloves minced adds aromatic depth
• Shallot: one small finely chopped brings a mild onion flavor that softens the sauce
• Chicken broth: half a cup helps deglaze the pan and adds savory moisture
• Heavy cream: half a cup for richness and smooth texture in the sauce
• Dijon mustard: two tablespoons adds tang and a subtle sharpness to cut through the cream
• Fresh thyme leaves: one teaspoon or dried half a teaspoon for herbal notes that elevate the dish

Step-by-Step Instructions

Prepare the Pork:

Pat the pork tenderloin dry with paper towels to ensure good searing. Season generously with salt and freshly ground black pepper on all sides to build the foundational flavor.

Sear the Pork:

Heat a large skillet over medium-high heat and add the olive oil. Once shimmering hot, place the pork in the pan. Sear it without moving for about three to four minutes per side until it develops a golden brown crust. This step locks in the juices. Remove the pork from the skillet and set aside to rest briefly.

Make the Sauce:

In the same skillet, add the minced garlic and finely chopped shallot. Sauté gently for one to two minutes until fragrant and translucent but not browned, which prevents bitterness. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to lift all the delicious browned bits called fond. Let it simmer for two to three minutes to reduce slightly and concentrate the flavor.

Add Cream and Seasonings:

Lower the heat to low and slowly stir in the heavy cream, Dijon mustard, and fresh thyme leaves. Allow the sauce to simmer gently for three to four minutes until it thickens just enough to coat the back of a spoon. This slow simmer melds the flavors beautifully.

Finish Cooking the Pork:

Return the pork tenderloin back to the skillet, spoon some sauce over it, and let it continue to cook in the sauce for five to seven minutes or until the internal temperature reaches one hundred forty-five degrees Fahrenheit or sixty-three degrees Celsius. This keeps the pork juicy and allows it to absorb the sauce flavor.

Serve:

Slice the pork tenderloin into medallions and spoon the Dijon mustard cream sauce over the top. Garnish with fresh parsley if you like and serve immediately to enjoy it at its best.

Save

My favorite ingredient here is Dijon mustard because it adds a wonderful sharpness that balances the richness of the cream. I remember the first time I made this for my parents and watching them line up for seconds made me realize a simple sauce can transform a humble cut of meat into something truly special.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat to keep the cream sauce from separating. You can add a splash of broth or cream when reheating.

Ingredient Substitutions

If you do not have heavy cream, use half and half but expect a lighter sauce. For dairy-free options, coconut cream works but will slightly change the flavor profile. Fresh thyme can be swapped with rosemary or tarragon for a different but equally delicious twist.

Serving Suggestions

Pair this pork tenderloin with creamy mashed potatoes or buttered noodles to soak up the sauce. Steamed green beans or roasted asparagus complement the richness with their fresh bite. A crisp salad also provides a refreshing contrast.

Cultural Context

Pork tenderloin is a popular cut in many Western cuisines known for its tenderness and mild flavor. Dijon mustard originated in France and remains a classic ingredient that elevates sauces and dressings across many dishes worldwide. The combination of pork and mustard cream sauce is a traditional favorite in French-inspired cooking.

Recipe FAQs

→ What’s the best way to sear pork tenderloin?

Pat the pork dry and season well before heating olive oil until shimmering. Sear on each side for 3–4 minutes to build a golden crust while keeping the inside juicy.

→ How do I prevent the cream sauce from breaking?

Simmer the sauce gently on low heat, stirring frequently. Avoid boiling to keep the cream smooth and prevent curdling.

→ Can I substitute chicken broth with another liquid?

Vegetable broth or a splash of white wine can be used to add depth while keeping the sauce flavorful and balanced.

→ What is the ideal internal temperature for cooked pork tenderloin?

Cook pork until it reaches 145°F (63°C) internally, then allow it to rest for a few minutes before slicing for moist, tender results.

→ How does Dijon mustard contribute to the sauce flavor?

Dijon mustard adds a subtle sharpness and depth, balancing the richness of the cream and enhancing the overall brightness of the sauce.