Description

This Indulgent Pork Tenderloin with Dijon Cream Sauce offers a sophisticated yet effortless meal perfect for elegant dinners. Juicy, well-seasoned pork tenderloin is seared to perfection and complemented by a rich, creamy sauce flavored with Dijon mustard, garlic, shallots, and fresh herbs. The result is a harmonious and comforting dish that is sure to impress.

Ingredients

Scale

Pork Tenderloin and Seasonings

1 lb Pork Tenderloin (Ensure it’s fresh and tender for the best results.)
1 tsp Salt (Adjust as needed.)
1 tsp Freshly Ground Black Pepper (Adjust to taste.)

Searing and Sauce Ingredients

2 tbsp Olive Oil (For searing.)
2 cloves Garlic (minced) (Use fresh for the best flavor impact.)
1 medium Shallot (finely chopped) (Can swap for yellow onion if needed.)
1 cup Chicken Broth (Substitute with vegetable broth for a gluten-free option.)
1 cup Heavy Cream (Switch to coconut cream for a dairy-free alternative.)
2 tbsp Dijon Mustard (Choose whole grain or spicy brown if preferred.)
1 tsp Fresh Thyme Leaves (Fresh is best for this dish.)
2 tbsp Fresh Parsley (Chop finely before sprinkling.)

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Instructions

Prepare the Pork Tenderloin: Start by patting the pork tenderloin dry with paper towels. Season it evenly on all sides with salt and freshly ground black pepper to enhance the natural flavor of the meat.
Sear the Pork: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until it is golden brown. This should take about 2-3 minutes per side. Searing locks in juices and builds flavor for the final dish.
Sauté Aromatics: Remove the pork from the skillet and set aside. In the same pan, reduce the heat to medium and add the minced garlic and finely chopped shallot. Cook for about 2-3 minutes, stirring often until the shallots become translucent and the garlic is fragrant, ensuring a flavorful base for the sauce.
Deglaze and Simmer: Pour in 1 cup of chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom. This adds depth to the sauce. Bring the broth to a gentle simmer before stirring in the heavy cream, Dijon mustard, and fresh thyme leaves. Let the sauce simmer gently for 5 minutes until it thickens slightly.
Cook the Pork in Sauce: Return the seared pork tenderloin to the skillet, nestling it into the sauce. Cover the pan and let the pork simmer gently in the cream sauce for about 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for a tender, juicy finish. Baste occasionally with sauce to keep the pork moist.
Finish and Serve: Once cooked, remove the pork from the pan and let it rest for 5 minutes. Meanwhile, stir fresh parsley into the sauce for a bright herbal note. Slice the pork tenderloin and serve it drizzled with the rich Dijon cream sauce, garnished with extra parsley if desired.

Notes

For a gluten-free option, substitute chicken broth with vegetable broth and ensure the Dijon mustard is gluten-free.
To make this dish dairy-free, replace heavy cream with coconut cream.
Use whole grain or spicy brown mustard for different flavor profiles.
Resting the pork after cooking allows juices to redistribute, ensuring moist slices.
Adjust seasoning to taste, especially the salt and pepper for balanced flavors.