There are certain meals that do more than just fill your belly—they feed your soul. Pork Tenderloin with Dijon Cream Sauce is one of those meals. Maybe it’s the aroma of garlic sizzling in the pan, or the sight of a creamy golden sauce gently bubbling. But if you’ve ever come home to a meal like this after a long day, you know exactly how comforting it can feel. This dish doesn’t just taste good—it creates moments you want to hold onto. It’s your secret to turning an ordinary dinner into something unforgettable.
Why You’ll Love This Pork Tenderloin with Dijon Cream Sauce
- Incredibly tender pork, perfectly seasoned and roasted
- A silky, savory Dijon sauce that adds depth and character
- Elegant enough for special occasions, easy enough for weeknights
- Complements a wide variety of side dishes
- Quick prep with minimal ingredients
You don’t need to be a chef to make magic in your kitchen—you just need a little guidance and a great recipe like this.
Ingredients You’ll Need
Pork Tenderloin and Marinade
| Ingredient | Quantity |
|---|---|
| Pork tenderloin | 1.5 – 2 lbs |
| Olive oil | 2 tbsp |
| Salt & pepper | To taste |
| Garlic (minced) | 2 cloves |
| Dried thyme | 1 tsp |
Dijon Cream Sauce
| Ingredient | Quantity |
| Dijon mustard | 2 tbsp |
| Heavy cream | 1 cup |
| Chicken broth | ½ cup |
| Butter | 1 tbsp |
| Shallots (minced) | 1 tbsp |
| Lemon juice | 1 tsp |
How to Make Pork Tenderloin with Dijon Cream Sauce
Prep the Pork
- Trim off any silver skin from the tenderloin.
- Rub the meat with olive oil, garlic, dried thyme, salt, and pepper.
- Let it rest at room temperature for 15 minutes before cooking.
2. Sear and Roast
- Preheat your oven to 400°F (200°C).
- In an oven-safe skillet, sear the pork on all sides until golden brown (around 3–4 minutes per side).
- Transfer the skillet to the oven and roast for 15–20 minutes until the internal temperature hits 145°F.
3. Make the Sauce
- Remove the pork and let it rest.
- In the same pan, melt butter and sauté shallots until translucent.
- Add chicken broth, reduce by half, then whisk in Dijon mustard and heavy cream.
- Let the sauce simmer and thicken slightly.
- Finish with a splash of lemon juice and adjust seasoning.
4. Serve It Up
- Slice the tenderloin into medallions.
- Spoon the Dijon cream sauce over the top.
- Garnish with fresh thyme or parsley for a pop of color and freshness.
Best Sides to Serve With Pork Tenderloin
Pair your pork tenderloin with these favorites:
- Creamy mashed potatoes
- Roasted Brussels sprouts with balsamic glaze
- Garlic butter green beans
- Wild rice pilaf
- Artisan bread for soaking up the sauce
These sides add balance and texture, turning your meal into a full spread that’s both satisfying and memorable.
Tips for Perfect Pork Tenderloin
- Use a meat thermometer. Pork dries out quickly if overcooked.
- Don’t skip the sear. It locks in moisture and builds flavor.
- Let it rest. Always rest your meat for 5–10 minutes after cooking.
- Make extra sauce. You’ll want every drop.
Simple adjustments like these make all the difference between a good dish and a great one.
What cut of pork should I use?
You’ll want pork tenderloin—it’s lean, tender, and ideal for roasting. Avoid pork loin, which is larger and takes longer to cook.
Can I substitute the mustard?
Absolutely. Whole-grain or stone-ground mustard works well. Avoid yellow mustard as it will alter the flavor.
How far ahead can I prepare this dish?
You can cook the pork and make the sauce a day ahead. Reheat gently before serving.
How should I store leftovers?
Store meat and sauce separately in airtight containers. Keep in the fridge for up to 3 days. Reheat slowly over low heat to preserve tenderness.
Is this dish gluten-free?
Yes—just make sure your chicken broth and Dijon mustard are certified gluten-free.
A Flavorful Finish to Any Day
When your day has been long and you just need a little comfort, Pork Tenderloin with Dijon Cream Sauce offers exactly that. It’s not just food; it’s a connection to warmth, to flavor, and to home. With its simple prep and gourmet flavor, this dish lets you feel like a master cook without the stress.
So go ahead—tie that apron, turn on the stove, and give yourself the joy of creating something unforgettable.
PrintPork Tenderloin with Dijon Cream Sauce
A tender, juicy pork tenderloin paired with a creamy, tangy Dijon sauce—perfect for weeknight comfort or weekend entertaining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roast and Sauté
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 – 2 lbs pork tenderloin
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 2 tbsp Dijon mustard
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp butter
- 1 tbsp shallots, minced
- 1 tsp lemon juice
Instructions
- Trim any silver skin from the pork tenderloin.
- Rub the pork with olive oil, garlic, thyme, salt, and pepper.
- Let the pork rest at room temperature for 15 minutes.
- Preheat oven to 400°F (200°C).
- Sear the pork in an oven-safe skillet on all sides (3–4 minutes per side).
- Transfer skillet to the oven and roast for 15–20 minutes or until internal temperature reaches 145°F.
- Remove pork from the oven and let it rest for 5–10 minutes.
- In the same pan, melt butter and sauté shallots until translucent.
- Add chicken broth and reduce by half.
- Stir in Dijon mustard and heavy cream. Simmer until sauce thickens.
- Add lemon juice and season as needed.
- Slice the pork and spoon sauce over top before serving.
Notes
- Use a meat thermometer for perfectly cooked pork.
- Don’t skip the searing step for extra flavor.
- Let the meat rest to retain its juices.
- Double the sauce if desired—it’s that good!
