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Pork Tenderloin with Dijon Cream Sauce

Irresistible Pork Tenderloin with Dijon Cream Sauce Delight

This Pork Tenderloin with Dijon Cream Sauce is a savory, creamy dish that's perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 pound Pork Tenderloin This is the star, bringing a tender and juicy bite to your meal.
  • 2 tablespoons Olive Oil A great cooking fat for searing; butter can enrich the flavor further.
For the Seasoning
  • 1 teaspoon Salt Essential seasoning that elevates taste.
  • 1 teaspoon Freshly Ground Black Pepper Essential seasoning that elevates taste.
  • 1 teaspoon Garlic Powder Adds depth and savory richness.
  • 1 teaspoon Onion Powder Lends a flavor foundation.
  • 1 teaspoon Smoked Paprika Infuses a hint of smokiness.
  • 1 tablespoon Fresh Thyme Adds an herby element.
For the Sauce
  • 1 medium Shallot Delivers a mild, sweet onion flavor.
  • 2 cloves Garlic For that extra layer of flavor.
  • 1/2 cup Dry White Wine Used to deglaze the skillet.
  • 1 cup Heavy Cream Creates a rich, luxurious sauce.
  • 2 tablespoons Dijon Mustard Provides a tangy kick.
  • 1 tablespoon Fresh Lemon Juice Brightens up the sauce beautifully.
For Garnish
  • 2 tablespoons Fresh Parsley Adds a pop of color and freshness.

Equipment

  • Oven
  • Skillet
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat the oven to 400°F (200°C).
  2. Pat the pork tenderloin dry and drizzle with olive oil, then season with salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
  3. Heat a skillet over medium-high heat and sear the pork for 3–4 minutes on each side until golden brown.
  4. Transfer the skillet to the oven and roast for 15–20 minutes until the internal temperature reaches 145°F (63°C).
  5. Let the pork rest for 5–10 minutes.
  6. Sauté chopped shallots and minced garlic in the same skillet until softened, about 2-3 minutes.
  7. Deglaze the skillet with dry white wine or chicken broth and simmer for about 2 minutes.
  8. Stir in the heavy cream, Dijon mustard, and fresh lemon juice and let simmer for 5–7 minutes until thickened.
  9. Slice the pork and drizzle with the creamy Dijon sauce, garnishing with parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For best results, let the pork rest for at least 5 minutes to maintain juiciness and check the internal temperature with a thermometer to avoid overcooking.

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