Best Pork Tenderloin Dijon Cream (Printable Version)
Juicy pork tenderloin paired with a smooth Dijon mustard cream sauce, enhanced by garlic and thyme.
# Everything You’ll Need:
→ Protein
01 -
1.2 lbs pork tenderloin
→ Seasonings
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
04 -
1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
→ Cooking oils and fats
05 -
2 tbsp olive oil
→ Aromatics
06 -
2 cloves garlic, minced
07 -
1 small shallot, finely chopped
→ Liquids
08 -
1/2 cup chicken broth
09 -
1/2 cup heavy cream
→ Condiments
10 -
2 tbsp Dijon mustard
→ Garnish
11 -
Fresh parsley, for garnish
# Steps to Cook:
01 -
Pat the pork tenderloin dry and season generously with salt and freshly ground black pepper.
02 -
Heat olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, approximately 3 to 4 minutes per side. Remove from skillet and set aside.
03 -
In the same skillet, sauté minced garlic and chopped shallot for 1 to 2 minutes until fragrant.
04 -
Pour chicken broth into the skillet, scraping up any browned bits from the bottom. Allow broth to simmer for 2 to 3 minutes.
05 -
Reduce heat to low and stir in heavy cream, Dijon mustard, and thyme. Let the sauce gently simmer for 3 to 4 minutes until it thickens slightly.
06 -
Return the pork tenderloin to the skillet, spoon sauce over it, and simmer for 5 to 7 minutes, or until the internal temperature reaches 145°F (63°C).
07 -
Slice the pork tenderloin, pour Dijon mustard cream sauce on top, garnish with fresh parsley, and serve immediately.
# Extra Suggestions:
01 -
Ensure pork reaches an internal temperature of 145°F for safe consumption while maintaining juiciness.