Irresistibly Juicy Pork Tenderloin with Dijon Cream Sauce
If you love flavorful and tender meat, this Irresistibly Juicy Pork Tenderloin with Dijon Cream Sauce Recipe is perfect for you.
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1 teaspoon butter
- Fresh parsley chopped for garnish
- These fresh Ingredients for Irresistibly Juicy Pork Tenderloin with Dijon Cream Sauce Recipe make the dish simple yet flavorful.
Instructions
Prepare the Pork
- Pat the pork tenderloin dry with paper towels. Season with salt and pepper evenly on all sides.
Heat the Skillet
- Add olive oil to a large oven-safe skillet over medium-high heat until shimmering.
Sear the Pork
- Place pork in the skillet. Sear 3-4 minutes per side until golden brown on all sides.
Remove Pork
- Take pork out of the skillet and set aside. Keep the pan heat on for the sauce.
Cook the Garlic
- Add minced garlic to the pan. Sauté for one minute until fragrant but not burned.
Make the Sauce
- Pour in heavy cream and add Dijon mustard. Stir continuously to combine and thicken slightly.
Add Herbs and Butter
- Add thyme and butter. Stir until sauce is smooth and glossy.
Return Pork to Pan
- Place seared pork back into the skillet. Spoon sauce over pork and simmer for 5 minutes until cooked through.
Rest the Pork
- Remove pork from pan and let it rest for 5 minutes to keep it juicy.
Serve with Sauce
- Slice pork into medallions. Pour Dijon cream sauce over the top. Garnish with chopped parsley and serve hot.
- Now you know How to make Irresistibly Juicy Pork Tenderloin with Dijon Cream Sauce Recipe at home.
Notes
- Use a meat thermometer to avoid overcooking; pork should reach 145°F (63°C).
- Add mushrooms to the sauce for extra flavor.
- Swap thyme with rosemary for a slightly different aroma.
- Serve with mashed potatoes, roasted vegetables, or rice.
- Deglaze the pan with white wine before adding cream for added depth.
- Rest pork for at least 5 minutes for maximum juiciness.
- For a lighter sauce, substitute half-and-half for heavy cream.