Best Pork Tenderloin with Dijon Mustard Cream Sauce

This pork tenderloin with Dijon mustard cream sauce is the perfect blend of simple elegance and bold flavor. Juicy, tender pork medallions are topped with a creamy, tangy mustard sauce that elevates every bite. Ready in under an hour, this dish is perfect for weeknight dinners or special occasions and pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad.

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Ingredients

For the Pork Tenderloin:

• 1.2–1.5 lb (≈550–700 g) pork tenderloin
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter (optional for extra richness)

For the Dijon Mustard Cream Sauce:

• 1 tbsp butter
• 1 small shallot, finely chopped
• 1 clove garlic, minced
• ½ cup (120 ml) chicken broth
• ½ cup (120 ml) heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• Salt and pepper, to taste

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Instructions

1. Prepare the Pork Tenderloin

1. Pat the pork dry with paper towels.
2. Season generously with salt and black pepper.

2. Sear the Pork

1. Heat olive oil (and butter, if using) in a large oven-safe skillet over medium-high heat.
2. Sear the pork on all sides until golden brown, about 2–4 minutes per side.
3. Remove from heat and set aside briefly.

3. Roast the Pork

1. Preheat your oven to 400°F (200°C).
2. Transfer the skillet with pork to the oven.
3. Roast for 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
4. Remove from oven, cover loosely with foil, and let the meat rest for 5–10 minutes.

4. Make the Dijon Mustard Cream Sauce

1. In the same skillet, melt 1 tbsp butter over medium heat.
2. Add shallots and sauté 2–3 minutes until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth, scraping the bottom of the skillet to loosen any browned bits. Simmer 2–3 minutes.
5. Reduce heat to low and stir in heavy cream, Dijon mustard, and thyme.
6. Let the sauce simmer 3–4 minutes until slightly thickened. Season with salt and pepper to taste.

5. Finish & Serve

1. Slice the rested pork tenderloin into medallions.
2. Pour the Dijon mustard cream sauce over the pork.
3. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a crisp green salad.

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Tips for Perfect Pork Tenderloin

• Sear first: Locks in juices and develops a golden, flavorful crust.
• Let it rest: Prevents the pork from drying out and keeps it tender.
• Use fresh Dijon mustard: Adds a bright, tangy flavor with a touch of texture.
• Don’t clean the pan: The browned bits from searing add incredible depth to the sauce.

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Variations

• Creamy Mushroom Mustard Pork: Add 1 cup sliced mushrooms when cooking shallots for an earthy, rich sauce.
• Herb-Infused: Toss in fresh rosemary or sage while roasting for aromatic flavor.
• Spicy Twist: Combine 1 tsp whole-grain mustard with Dijon for a bolder bite.

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Serving Suggestions

• Drizzle extra mustard cream sauce over roasted potatoes for an indulgent side.
• Garnish with fresh thyme leaves or chopped parsley for a restaurant-quality presentation.
• Pair with a crisp white wine like Chardonnay or a light red like Pinot Noir.

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This Dijon mustard cream sauce pork tenderloin recipe is a crowd-pleaser every time. Juicy pork, creamy tangy sauce, and elegant presentation—perfect for family dinners, date nights, or special occasions.