This easy pork tenderloin is juicy and tender, topped with a creamy Dijon sauce that adds a tasty kick. It’s straightforward to make and perfect for dinner!
You’ll love how the sauce brings everything together. My family thinks I’m a gourmet chef when I serve this! Honestly, it’s just simple and delicious. 🍽️
Key Ingredients & Substitutions
Pork Tenderloin: This cut is juicy and cooks quickly. If you’re looking for a leaner option, chicken breast could work, but it won’t be as tender. My personal favorite is still the pork for its rich flavor.
Heavy Cream: This adds creaminess to the sauce. If you want a lighter option, try half-and-half or a non-dairy milk like almond or oat milk. Just add a little cornstarch to thicken it.
Whole Grain Mustard: This adds texture and a tangy flavor. If you don’t have it, regular Dijon mustard will do, but consider adding a pinch of sugar for sweetness.
Dried Herbs: Thyme and rosemary bring lovely flavor to the pork. If you’re out, Italian seasoning can be a quick substitute. Fresh herbs work too; just double the amount!
How Can I Get Perfectly Seared Pork Tenderloin?
Getting that golden crust on your pork is all about the searing process. Here’s how to nail it:
- Start with a hot skillet and make sure to use enough oil. This prevents sticking.
- Don’t rush! Let it brown well on each side for 2-3 minutes before flipping.
- After searing, place it in the oven to ensure it cooks evenly and retains moisture.
Letting it rest after cooking is key – it allows the juices to redistribute, so you don’t end up with dry meat when slicing!
Easy Pork Tenderloin With Creamy Dijon Sauce
Ingredients You’ll Need:
- Pork Tenderloin: 1.5 to 2 pounds
- Olive Oil: 1 tablespoon
- Dried Thyme: 1 teaspoon
- Dried Rosemary: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt and Black Pepper: to taste
- Whole Grain Mustard: 2 tablespoons (or a mix of whole grain and Dijon mustard)
- Heavy Cream: 1/2 cup
- Chicken Broth: 1/4 cup
- Dijon Mustard: 1 tablespoon
- Fresh Lemon Juice: 1 teaspoon (optional)
- Fresh Rosemary Sprig: for garnish (optional)
How Much Time Will You Need?
This delightful meal takes about 15 minutes to prep and another 20-25 minutes of cooking time. After that, let the pork rest for a few minutes before serving. You’re looking at around 40-45 minutes total, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 400°F (200°C). Next, grab the pork tenderloin and pat it dry with paper towels—this helps it sear nicely later. In a small bowl, mix together the dried thyme, rosemary, garlic powder, salt, and black pepper.
2. Season the Pork:
Rub the pork tenderloin all over with olive oil. Then, take your spice mixture and coat the tenderloin evenly—don’t be shy with those herbs!
3. Sear the Pork:
Heat an oven-safe skillet over medium-high heat. Once it’s hot, add the seasoned pork tenderloin and sear it on all sides until it’s beautifully browned—about 2-3 minutes per side. This locks in all those delicious flavors!
4. Roast in the Oven:
Now, transfer the skillet with the pork to your preheated oven. Roast until the internal temperature reaches 145°F, which should take about 15-20 minutes, depending on the size of your tenderloin.
5. Let it Rest:
Remove the pork from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes. This step is crucial, as it allows the juices to redistribute!
6. Make the Creamy Sauce:
While the pork rests, place the skillet back on the stove over medium heat. Pour in the chicken broth and scrape up any browned bits from the bottom—those add tons of flavor! Stir in the heavy cream, whole grain mustard, and Dijon mustard. Simmer gently, stirring frequently, for about 3-5 minutes until the sauce thickens slightly. If you like, add a squeeze of lemon juice for a fresh twist and season with salt and pepper to taste.
7. Serve It Up:
Slice the rested pork tenderloin into medallions and arrange them on a plate. Drizzle the creamy Dijon sauce over the top, and if you want to be fancy, garnish with a sprig of fresh rosemary.
Enjoy your juicy, flavorful pork tenderloin with a creamy, tangy mustard sauce—it’s comfort food at its best!
FAQ for Easy Pork Tenderloin With Creamy Dijon Sauce
Can I Use a Different Cut of Meat?
Yes, while pork tenderloin is ideal for its tenderness, you can also use pork loin or chicken breasts as alternatives. Just adjust the cooking time, as different cuts may vary in thickness and cooking length.
How Can I Make This Recipe Dairy-Free?
If you want to make this dish dairy-free, substitute the heavy cream with coconut cream or a non-dairy milk (like almond or oat milk) thickened with a little cornstarch. Just keep in mind that this will change the flavor slightly.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stovetop over low heat to maintain moisture.
Can I Make the Sauce Ahead of Time?
Absolutely! You can make the sauce ahead and store it in the fridge for up to 2 days. Just reheat gently on the stovetop and add a splash of cream or broth if it thickens too much.
