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Pork Tenderloin Dijon Cream Sauce

Indulgent Pork Tenderloin Dijon Cream Sauce for Easy Dinners

This flavorful Pork Tenderloin Dijon Cream Sauce elevates weeknight dinners with tender medallions and a velvety sauce, perfect for impressing guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 pound Pork Tenderloin Fresh cuts with silver skin removed
  • 2 tablespoons Olive Oil Substitute with grapeseed or canola oil if desired
  • 1 teaspoon Salt For seasoning
  • 1 teaspoon Black Pepper Freshly ground is best
For the Sauce
  • 1 tablespoon Butter Can replace with more olive oil for dairy-free option
  • 1 medium Shallot Finely chopped, can substitute with red onion
  • 0.5 cup Dry White Wine Use broth instead to avoid alcohol
  • 1 cup Chicken Broth Vegetable broth works for vegetarian option
  • 1 cup Heavy Cream Half-and-half can lighten the sauce
  • 2 tablespoons Dijon Mustard Classic flavor
  • 1 teaspoon Garlic Powder Can use fresh garlic for more robust flavor
  • 1 teaspoon Onion Powder Balances flavors with sweetness
Garnish
  • 2 tablespoons Fresh Parsley Chopped, for garnishing

Equipment

  • Oven-safe skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Prepare the pork by trimming silver skin and rubbing with a mixture of salt, black pepper, garlic powder, and onion powder.
  2. Heat olive oil in the skillet and sear the pork for 3-4 minutes on each side until golden-brown.
  3. Sauté shallots in the same skillet until softened and fragrant.
  4. Deglaze with dry white wine, scraping up browned bits and reducing the wine by half.
  5. Add chicken broth, simmer, then stir in heavy cream and Dijon mustard until smooth.
  6. Simmer the sauce on low heat until it thickens, stirring occasionally.
  7. Return seared pork to the skillet, submerging it partially in the sauce.
  8. Bake in a preheated oven at 400°F for 10-15 minutes until pork reaches an internal temperature of 145°F.
  9. Remove from oven, let the pork rest for 5 minutes before slicing and serving with sauce and parsley garnish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 600mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

Allow pork to sit at room temperature for even cooking. Use a meat thermometer for accurate doneness. Adjust seasoning to taste.

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