Easy & Juicy Pork Tenderloin with Dijon Cream Sauce

Ever crave a restaurant-quality dinner you can make right at home—without spending hours in the kitchen?
This Pork Tenderloin with Dijon Cream Sauce is exactly that. It’s simple enough for a weeknight meal, yet elegant enough to serve when you’re entertaining guests.

The combination of tender, juicy pork and a creamy Dijon mustard sauce brings comfort and sophistication to every bite. With just one skillet and a few basic ingredients, you’ll create a dish that tastes gourmet—without the stress.

Ingredients You’ll Need for Pork Tenderloin with Dijon Cream Sauce

Before you start cooking, gather your ingredients. Here’s what you’ll need:

• 1–1.5 lbs pork tenderloin – Lean, tender, and perfect for quick cooking.
• 2 tablespoons Dijon mustard – Adds a tangy, rich flavor to the sauce.
• 1 cup heavy cream – Creates a smooth, velvety texture.
• 2 tablespoons butter – Helps sear the pork and adds richness.
• 2 cloves garlic, minced – Builds a deep, savory flavor.
• 1 small shallot, minced – Optional, but adds a touch of sweetness.
• ½ cup chicken broth or dry white wine – Deglazes the pan and boosts flavor.
• 1 teaspoon fresh thyme – Adds an earthy, aromatic note.
• Salt and pepper, to taste – Essential for seasoning.
• Fresh parsley, for garnish – Brings color and freshness to the plate.

This ingredient list keeps things simple while delivering big flavor.
Want to lighten it up? Use half-and-half instead of heavy cream. Prefer a stronger kick? Try grainy mustard in place of Dijon.

How to Cook Pork Tenderloin Perfectly Every Time

The secret to juicy pork tenderloin lies in how you cook it. Follow these simple steps for perfect results:

1. Preheat your oven to 400°F (200°C).
   This ensures even cooking and a nice, golden sear.
2. Season the pork generously with salt and pepper on all sides.
3. Sear the pork:
   In a large oven-safe skillet, melt the butter over medium-high heat. Add the tenderloin and sear for about 2 minutes per side until browned.
4. Roast:
   Transfer the skillet to the oven and roast for 12–15 minutes, or until the internal temperature reaches 145°F (63°C). This keeps the pork tender and slightly pink inside.
5. Rest before slicing:
   Let the pork rest for at least 5 minutes. This helps the juices settle and keeps the meat moist and flavorful.

Making the Creamy Dijon Sauce

While the pork rests, make the star of the show—the Dijon cream sauce.

1. Deglaze the pan:
   Place the skillet back over medium heat. Pour in the chicken broth or wine and scrape up the brown bits from the bottom (that’s where the flavor is!).
2. Add aromatics:
   Stir in the minced garlic and shallot. Cook for about a minute, until fragrant.
3. Create the sauce base:
   Whisk in Dijon mustard and heavy cream. Reduce the heat and simmer for 3–4 minutes, stirring often until slightly thickened.
4. Season and finish:
   Add thyme, salt, and pepper. If the sauce feels too thick, stir in a splash of broth to loosen it up.
5. Combine:
   Slice the pork and return it to the skillet. Coat each piece with the creamy Dijon sauce before serving.

The result is a silky, flavorful sauce that perfectly complements the tender pork. The Dijon adds tang and brightness, while the cream gives it a smooth, luxurious finish.

Serving Suggestions and Pairings

This dish pairs beautifully with a variety of sides. Try one (or more!) of these:

• Roasted potatoes or mashed cauliflower for a cozy, hearty meal.
• Steamed green beans or asparagus to balance the rich sauce.
• Rice pilaf or buttered noodles to soak up every bit of that creamy goodness.

For wine, choose a Chardonnay, Pinot Noir, or a dry Rosé—each pairs wonderfully with the tangy Dijon sauce.

When serving, slice the pork tenderloin into medallions, spoon the sauce over the top, and sprinkle with parsley for a polished, restaurant-style presentation.

Tips for Success and Easy Variations

• Don’t overcook the pork. Use a meat thermometer to check for 145°F, then let it rest before slicing.
• Lighter version: Use Greek yogurt or half-and-half instead of heavy cream.
• Extra flavor: Add a splash of white wine or a spoonful of grated Parmesan to the sauce.
• Make ahead: Cook the pork and sauce separately, then reheat gently before serving.
• Keto or gluten-free? This recipe naturally fits both—no flour, no added sugar.
• Leftover sauce: It’s delicious over chicken, steak, or roasted vegetables.

Storing and Reheating Leftovers

Here’s how to keep your leftovers fresh:

• Refrigerator: Store pork and sauce in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat gently: Warm in a skillet over low heat with a splash of cream or broth. Avoid microwaving on high—high heat can dry out the pork.

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