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Sliced pork tenderloin with Dijon cream sauce drizzled on top served on white platter

Best-Ever Pork Tenderloin with Dijon Cream Sauce

Tender, juicy pork tenderloin seared to perfection and finished with a rich, tangy Dijon cream sauce. Ready in 35 minutes, this elegant dish is perfect for dinner parties or special weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 288
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs pork tenderloin trimmed of silver skin
  • 2 tablespoons Dijon mustard divided: 1 tablespoon for rub, 1 tablespoon for sauce
  • 1 cup heavy cream room temperature preferred
  • 1 tablespoon fresh thyme or rosemary finely chopped
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil

Equipment

  • Oven-safe skillet
  • Meat thermometer
  • Cutting board
  • Aluminum foil

Method
 

  1. Bring pork to room temperature for 15 minutes. Preheat oven to 400°F. Pat the pork tenderloin completely dry with paper towels. Season generously with salt and pepper on all sides, then rub with 1 tablespoon of Dijon mustard, coating evenly.
  2. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Carefully place the pork in the pan and sear for 3 to 4 minutes on each side until deeply golden brown.
  3. Transfer the entire skillet to your preheated oven and roast for 15 to 20 minutes until the internal temperature reaches 145°F on a meat thermometer.
  4. Remove the pork from the skillet and let it rest on a cutting board for 10 minutes, loosely covered with foil.
  5. Return the skillet to medium heat and add minced garlic. Sauté for about 30 seconds until fragrant. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan.
  6. Stir in the heavy cream, remaining tablespoon of Dijon mustard, and fresh herbs. Let the sauce simmer for 3 to 4 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning as needed.
  7. Slice the rested pork into 1/2-inch thick medallions. Arrange on a serving platter and drizzle generously with the warm Dijon cream sauce.

Notes

For best results, let pork come to room temperature for 15 minutes before cooking. Always use a meat thermometer to ensure perfect doneness at 145°F. The pork will continue to cook slightly while resting, so don't skip this important step. Store leftovers separately in airtight containers for up to 4 days. This is a dry rub application, not a marinade, so no advance preparation time is needed.