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Pork Tenderloin Dijon Cream

Indulgent Pork Tenderloin Dijon Cream for Dinner Bliss

Experience the delightful blend of savory pork and smooth mustard cream with this Pork Tenderloin Dijon Cream recipe, perfect for dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1.2 lbs pork tenderloin Choose a high-quality cut for the best flavor and tenderness.
  • Salt Essential for enhancing the meat's natural flavors.
  • Freshly ground black pepper Adds a subtle kick to your dish.
For the Sauce
  • 1 teaspoon fresh thyme leaves Brings an aromatic note that complements the richness of the sauce.
  • 2 tablespoon olive oil Perfect for searing the pork and developing a beautiful crust.
  • 2 cloves garlic, minced Infuses the sauce with a fragrant depth.
  • 1 small shallot, finely chopped Adds sweetness and complexity to the flavor profile.
  • 0.5 cup chicken broth Helps deglaze the skillet and adds moisture to the sauce.
  • 0.5 cup heavy cream Creates a luscious, velvety texture that envelops the pork.
  • 2 tablespoon Dijon mustard The star ingredient that gives the sauce its signature tangy flavor!
  • Fresh parsley Use for garnish to add a pop of color and freshness.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Pat the pork tenderloin dry with paper towels and season generously with salt and freshly ground black pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and sear the pork on each side for 3 to 4 minutes until golden-brown.
  3. In the same skillet, add minced garlic and finely chopped shallot. Sauté for 1 to 2 minutes until fragrant.
  4. Pour in 0.5 cup of chicken broth, scraping up any browned bits. Simmer for 2 to 3 minutes.
  5. Lower the heat and stir in 0.5 cup of heavy cream, 2 tablespoons of Dijon mustard, and 1 teaspoon of fresh thyme. Simmer gently for 3 to 4 minutes.
  6. Return the seared pork tenderloin to the skillet, coating it in the sauce, and simmer for an additional 5 to 7 minutes, until cooked to 145°F (63°C).
  7. Remove the pork from the skillet to rest, then slice and serve with the Dijon mustard cream sauce poured over and garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg

Notes

Let the pork rest after searing to allow juices to redistribute. Monitor internal temperature for perfect doneness and avoid boiling the cream sauce to prevent curdling.

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