This pork tenderloin is juicy and tender, paired with a creamy Dijon sauce that bursts with flavor. It’s a yummy dish that is sure to impress everyone at the table!
I love how quick this recipe is to whip up. Just sear the pork and let it cook while you make that dreamy sauce. Your taste buds will thank you for this tasty combo! 😋
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and delicious. If you can’t find pork tenderloin, chicken breast works as a good substitute, but adjust the cooking time as chicken cooks faster. Some prefer marinated tofu for a plant-based option.
Dijon Mustard: This mustard adds a nice zing to the sauce. If you want something milder, yellow mustard is an option, but it may change the flavor. You could also use whole grain mustard for a different texture and taste.
Heavy Cream: If you’re looking to lighten the dish, half-and-half or a mixture of Greek yogurt and milk can be a good substitute. Just be mindful that using yogurt may give a tangier flavor to the sauce.
Wine/Broth: Dry white wine adds depth to the sauce. If you’d like to skip the alcohol, chicken broth or vegetable broth is a perfect swap. You could even use apple cider vinegar mixed with water for a similar effect.
How Do You Achieve the Perfectly Tender Pork Tenderloin?
Cooking pork tenderloin to the right temperature is essential for tenderness. Follow these steps:
- **Sear the meat:** This adds flavor and locks in juices. Don’t rush this step; make sure to get a good brown crust on all sides.
- **Use a meat thermometer:** Aim for an internal temperature of 145°F (63°C). This ensures the pork is juicy and safe to eat without being overcooked.
- **Rest the meat:** After cooking, let the pork rest for about 5-10 minutes. This allows the juices to redistribute, making your slices moist and tender.
Using these techniques will lead to deliciously tender pork ready to be paired with that creamy Dijon sauce!
Best Pork Tenderloin with Creamy Dijon Sauce
Ingredients You’ll Need:
- 1 ½ to 2 pounds pork tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup dry white wine or chicken broth
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish will take about 10 minutes for prep and 25-30 minutes to cook, including resting time. You’ll have a delicious meal ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). While that’s heating up, season the pork tenderloin all over with salt and black pepper for flavor.
2. Sear the Pork:
In a large oven-proof skillet, heat the olive oil over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until you get a lovely brown color, which should take about 4-5 minutes. This step seals in all those juicy flavors!
3. Roast in the Oven:
Carefully transfer the skillet to your preheated oven. Roast the pork for about 15-20 minutes or until its internal temperature hits 145°F (63°C). Use a meat thermometer for this step to ensure it’s cooked to perfection!
4. Rest the Pork:
Once cooked, take the pork out of the oven and move it to a plate. Cover it loosely with foil and let it rest for about 5-10 minutes. This resting period helps keep it juicy!
5. Make the Sauce:
While the pork is resting, return the skillet to the stove over medium heat. Add the butter and throw in minced garlic and shallots. Sauté these until they’re fragrant and translucent, which should take about 2 minutes.
6. Deglaze the Pan:
Pour in the white wine or chicken broth, scraping up any tasty bits stuck to the bottom of the pan. Let it simmer for about 2-3 minutes for it to reduce slightly.
7. Creamy Dijon Sauce:
Now stir in the heavy cream, Dijon mustard, and thyme. Let this simmer until the sauce thickens nicely, which should take about 3-5 minutes. Taste the sauce and adjust the seasoning with a bit more salt and pepper if needed.
8. Serve and Enjoy:
Slice the rested pork tenderloin into ½-inch thick medallions and place them on your serving plates. Drizzle that gorgeous creamy Dijon sauce over the top and garnish with fresh chopped parsley before serving. Enjoy your meal!
This succulent pork tenderloin paired with the rich and tangy creamy Dijon sauce is sure to be a hit! Pair it with your favorite sides like roasted vegetables or mashed potatoes, and you have a delightful meal on your hands!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat for This Recipe?
Absolutely! While pork tenderloin is ideal due to its tenderness and flavor, you can substitute it with chicken breast or thigh. Just be aware that cooking times may vary: chicken usually cooks faster than pork, so keep an eye on the internal temperature!
What If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half for a lighter sauce. Alternatively, a mixture of Greek yogurt and a little milk will work, but add it towards the end of cooking to prevent curdling.
How Should I Store Leftovers?
Store any leftover pork tenderloin and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over medium-low heat, adding a bit of cream or broth to keep the sauce creamy.
Can I Make This Ahead of Time?
Yes, you can prepare the sauce ahead of time! Just make it and store it in the fridge for up to two days. When you’re ready to serve, simply heat it up on the stove while you cook or reheat the pork tenderloin.
