Pork Tenderloin with Dijon Cream Sauce is a delicious, tender dish that feels both special and comforting. The pork stays juicy and flavorful, especially with the creamy Dijon sauce that’s a little tangy and smooth. It’s the kind of meal that makes everyday dinner feel like a treat.
I love making this dish when I want something quick but impressive. The sauce comes together easily with just a few ingredients, and it really brings out the best in the pork. I always feel happy seeing how simple ingredients like mustard, cream, and a touch of garlic can come together to create something this tasty.
My favorite way to serve it is with some roasted veggies or a simple green salad on the side. The sauce is great for drizzling over everything, and it never fails to get compliments from family and friends. It’s a perfect weeknight meal or something nice to share when you want to make a cozy evening a bit more special.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick roasting. If you can’t find tenderloin, pork loin is a good substitute but may need longer cooking and careful monitoring to avoid dryness.
Dijon Mustard: Adds tangy depth to the sauce. If you prefer less heat, try a milder yellow mustard or whole-grain mustard for texture.
Heavy Cream: This gives the sauce its creamy richness. For a lighter option, use half-and-half or coconut cream, but the sauce won’t be quite as thick.
Chicken Broth: Helps build flavor and thins the sauce. Vegetable broth works fine for a vegetarian-friendly swap in the sauce, though the pork is not vegetarian.
How Do You Get a Perfectly Juicy Pork Tenderloin?
The key is in searing first and then roasting. Here’s how I do it:
- Pat the pork dry to help it brown well.
- Sear over medium-high heat until all sides are golden—this locks in juices and creates flavor.
- Roast in a hot oven to cook evenly without drying out. Use a meat thermometer to check for 145°F (63°C) inside.
- Rest the meat for at least 5 minutes after cooking to let juices redistribute, which keeps every slice juicy.
Following these steps makes the pork tender and juicy rather than dry or tough. It’s simple but makes a big difference!
Equipment You’ll Need
- Oven-safe skillet – I recommend this because it lets you sear and roast in the same pan, making cleanup easier.
- Meat thermometer – helps you cook the pork perfectly to 145°F so it stays juicy.
- Stanley spoon or whisk – perfect for scraping up browned bits and stirring the sauce till smooth.
- Serving platter – a nice plate to present your sliced pork with the sauce drizzled over.
Flavor Variations & Add-Ins
- Swap protein: Use chicken breasts or thighs instead of pork for a different but tasty entree.
- Cheese option: Stir in a little grated Parmesan or Gruyère into the sauce for extra richness.
- Veggie boost: Add sautéed mushrooms, spinach, or caramelized onions to the sauce or serve alongside for more flavor and volume.
- Spice it up: Mix in a pinch of paprika or red pepper flakes for some heat if you like spicy food.
Pork Tenderloin with Dijon Cream Sauce
Ingredients You’ll Need:
For the Pork:
- 1.5 to 2 lbs pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried herbs (thyme, rosemary, or herb blend)
For the Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup chicken broth
- ¾ cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh or dried parsley (optional)
To Garnish and Serve:
- Fresh rosemary sprigs
- Optional: sautéed mushrooms and green beans or asparagus
Time You’ll Need:
About 35 minutes in total: 10 minutes to prep and sear the pork, 15-20 minutes to roast it in the oven, plus about 5 minutes to make the sauce and rest the meat.
Step-by-Step Instructions:
1. Prepare and Season the Pork
Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. Rub it all over with olive oil, then season generously with salt, pepper, and dried herbs for delicious flavor.
2. Sear the Pork
Heat a large oven-safe skillet over medium-high heat. When hot, add the pork tenderloin and cook it on all sides until nicely browned—this usually takes about 2-3 minutes per side. This step locks in juices and adds great flavor.
3. Roast the Pork
Once browned, transfer the skillet to your preheated oven. Roast the pork until its internal temperature reaches 145°F (63°C), about 15-20 minutes depending on thickness. Use a meat thermometer to check for perfect doneness.
4. Rest the Pork
Remove the pork from the skillet and cover loosely with foil. Let it rest for about 5 minutes. This keeps the meat juicy when you slice it.
5. Make the Dijon Cream Sauce
Place the skillet back on the stove over medium heat. Add the butter and minced garlic, sautéing for about 30 seconds, until the garlic is fragrant but not browned. Pour in the chicken broth to deglaze the pan, scraping up any browned bits—it adds lots of flavor! Let the broth reduce a bit for 2-3 minutes.
Next, whisk in the heavy cream and Dijon mustard until smooth. Let the sauce simmer gently for 3-5 minutes until it thickens. Stir in parsley if you like, and adjust salt and pepper to your taste.
6. Serve
Slice the rested pork tenderloin into thick rounds and arrange them on a serving platter or individual plates. Spoon the creamy Dijon sauce generously over the pork. Garnish with fresh rosemary sprigs for a lovely touch.
Serve it with sautéed mushrooms and green beans or asparagus for a tasty, balanced meal. Enjoy your tender pork with creamy, tangy sauce!
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, but be sure to thaw it completely in the refrigerator overnight before cooking. Cooking from frozen can lead to uneven doneness and a less tender result.
How Should I Store Leftovers?
Store any leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of broth or cream if the sauce thickens too much.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare and roast the pork in advance, then reheat it with the sauce just before serving. The sauce can also be made ahead and reheated gently on the stove.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk mixed with a bit of flour to thicken. Keep in mind the sauce won’t be as rich or creamy as with heavy cream.
