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Juicy Pork Tenderloin with Creamy Dijon Sauce

Close-up of a perfectly cooked, sliced pork tenderloin recipe drizzled with a creamy yellow sauce.
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Make this restaurant-style pork tenderloin that stays juicy every time. This recipe uses a quick sear and oven finish, topped with a rich, tangy Dijon cream sauce. It is simple enough for a weeknight dinner but impressive for company.

Ingredients

Scale
  • 1 (about 1.5 lb) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels. Rub the entire surface with olive oil.
  3. In a small bowl, mix the salt, pepper, garlic powder, and thyme. Sprinkle this rub evenly over the pork tenderloin.
  4. Heat an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side until golden brown on all surfaces.
  5. Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
  6. Remove the pork from the skillet and place it on a cutting board to rest for 10 minutes before slicing. Cover loosely with foil.
  7. While the pork rests, make the sauce in the same skillet over medium heat. Add the butter and let it melt.
  8. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Do not let it burn.
  9. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth reduce by half, about 3 minutes.
  10. Whisk in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 2-3 minutes. Taste and add more salt or pepper if needed.
  11. Slice the rested pork tenderloin into 1/2-inch thick medallions.
  12. Arrange the pork medallions on plates and spoon the creamy Dijon sauce over the top. Garnish with fresh parsley before serving.

Notes

  • For the juiciest pork tenderloin, use a meat thermometer. Removing the pork at 145°F allows carryover cooking to bring it to a safe and tender finish.
  • You can substitute regular mustard for Dijon, but the flavor profile will change.
  • This dish pairs well with mashed potatoes or roasted asparagus for a complete meal.

Nutrition

Find it online: https://delicerecipe.com/pork-tenderloin-recipe-creamy-dijon-sauce/