Print

Pork Tenderloin with Dijon Cream Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and savory pork tenderloin served with a luscious Dijon cream sauce, perfect for impressing guests.

Ingredients

Scale
  • 1 (1 to 1.5-pound) pork tenderloin
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup white wine or chicken broth
  • 3/4 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork tenderloin dry with paper towels, then season all sides generously with salt and black pepper.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, place the pork tenderloin in the skillet and sear each side until golden brown, about 2-3 minutes per side.
  4. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
  5. Remove the skillet from the oven and transfer the pork tenderloin to a cutting board to rest, loosely covering it with foil.
  6. While the pork rests, place the skillet back on the stove over medium heat. Carefully pour in the white wine or chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
  7. Stir in the heavy cream and Dijon mustard, allowing the sauce to simmer for about 3-5 minutes or until it thickens slightly.
  8. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
  9. Slice the rested pork tenderloin and serve with the Dijon cream sauce drizzled on top.
  10. Garnish with chopped fresh parsley before serving.

Notes

Serve with garlic mashed potatoes or roasted seasonal vegetables.

Nutrition

Find it online: https://recypez.com/pork-tenderloin-dijon-cream-sauce-recipe/

Scroll to Top