This pork tenderloin is juicy and cooked to perfection, topped with a creamy Dijon sauce that adds a delicious kick. It’s fancy enough for a special dinner yet easy enough for a weekday meal!
You’ll love how the sauce takes the dish to the next level. I often serve it with mashed potatoes to soak up every bit of that creamy goodness. Trust me, it’s always a hit! 😋
Key Ingredients & Substitutions
Pork Tenderloin: This is the star of the dish. It’s lean, tender, and cooks relatively quickly. If you can’t find pork tenderloin, chicken breasts or thighs can work, though they’ll have a different texture.
Mustards: Whole grain and Dijon mustards give a nice tangy flavor. If you’re out of whole grain, you can replace it with yellow mustard for a milder taste. For a spicier kick, use spicy brown mustard!
Herbs: Dried thyme and rosemary are great for flavor. If you have fresh herbs on hand, feel free to use them instead—just double the amount since fresh herbs are less potent!
Heavy Cream: This makes the sauce rich and creamy. If you want a lighter version, you could use half-and-half or even a plant-based cream for a dairy-free alternative.
How Do I Get Juicy Pork Tenderloin Every Time?
Cooking pork tenderloin correctly is key to juicy results. Here’s how to do it:
- **Sear Well**: Start by searing the meat over medium-high heat to lock in juices. Don’t rush this part; spend about 3-4 minutes on each side.
- **Use a Thermometer**: Keep an eye on the internal temperature. Remove from the oven once it reaches 145°F (63°C)—this ensures the meat stays moist and tender.
- **Rest the Meat**: Don’t skip the resting phase! Let the tenderloin rest for about 5-10 minutes. This helps redistribute the juices so they don’t run out when you slice it.
Best Pork Tenderloin With Creamy Dijon Sauce
Ingredients You’ll Need:
For the Pork Tenderloin:
- 2 pork tenderloins (about 1 to 1.5 pounds each)
- 1 tablespoon olive oil
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Creamy Dijon Sauce:
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard (for sauce)
- 1 teaspoon whole grain mustard (for sauce)
For Garnish (optional):
- Fresh rosemary sprigs
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25-30 minutes to cook, making it a total of about 40 minutes from start to finish. Perfect for a cozy dinner without too much fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will ensure that it’s nice and hot when you’re ready to roast the pork.
2. Make the Mustard-Herb Mixture:
In a small bowl, mix together the whole grain mustard, Dijon mustard, dried rosemary, dried thyme, garlic powder, salt, and pepper until combined. This flavorful mixture will add a tasty crust to your tenderloin!
3. Prepare the Pork:
Rub the pork tenderloins with olive oil to coat them evenly. Next, spread the mustard-herb mixture all over the tenderloins, making sure every inch is covered. This will give the pork a lovely flavor.
4. Sear the Pork:
In a large oven-safe skillet, heat over medium-high heat. Once hot, add the pork tenderloins and sear them on all sides until they are browned—about 3-4 minutes for each side. This step adds a delicious crust!
5. Roast in the Oven:
Transfer the skillet to your preheated oven and roast the pork for about 15-20 minutes or until the internal temperature reaches 145°F (63°C). This ensures it’s juicy and safe to eat.
6. Let It Rest:
Once cooked, take the pork tenderloins out of the oven and let them rest on a cutting board. Cover them loosely with foil and allow them to rest for about 5-10 minutes. This helps the juices redistribute.
7. Prepare the Creamy Sauce:
While the pork is resting, place the skillet back on the stove over medium heat. Add the butter and chicken broth, scraping up any tasty browned bits from the bottom of the pan. This adds flavor to your sauce!
8. Finish the Sauce:
Pour in the heavy cream, along with the Dijon mustard and whole grain mustard. Stir everything together and simmer gently until the sauce thickens slightly, about 3-5 minutes. It’s going to be creamy and delicious!
9. Slice and Serve:
Once the pork has rested, slice it into medallions and arrange them on a platter. Drizzle the creamy Dijon sauce over the slices. The sauce brings everything together!
10. Garnish and Enjoy:
If you like, garnish your dish with fresh rosemary sprigs for a lovely touch. Serve immediately and enjoy your delightful meal!
Bon appétit! Your tender, flavorful pork tenderloin with creamy Dijon sauce is ready to impress!
FAQ for Best Pork Tenderloin With Creamy Dijon Sauce
Can I Use a Different Cut of Pork?
Yes, you can use pork loin or pork chops instead of tenderloin, but the cooking times may vary. Ensure to check the internal temperature to reach 145°F (63°C) for doneness regardless of the cut!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or whole milk. For a non-dairy alternative, try coconut cream or an unsweetened plant-based cream, adjusting the seasoning as needed.
How Do I Store Leftovers?
Store any leftover pork tenderloin and sauce in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop to avoid drying out the meat.
Can I Make the Sauce Ahead of Time?
Absolutely! You can prepare the sauce in advance and store it in the fridge. When ready to serve, just reheat it on the stove over low heat, stirring until warmed through.
