Pork Tenderloin with Dijon Mustard Cream Sauce

Pork Tenderloin with Dijon Mustard Cream Sauce is one of those impressive dinners that looks like it came from a fancy restaurant but comes together in about half an hour. I love how the rich, tangy sauce perfectly complements the tender, juicy pork every single time.

I still remember making this on a chilly November evening when unexpected guests showed up. My family couldn’t believe something so elegant came together so quickly. The secret is getting a beautiful sear on the pork and letting it rest properly, which keeps every slice incredibly moist. This pork tenderloin recipe has become my go-to when I want to feel like a chef without spending hours in the kitchen. The creamy Dijon sauce adds restaurant-quality flavor that makes even picky eaters ask for seconds.

What You’ll Need for This Pork Tenderloin Recipe

I always use a good quality Dijon mustard here because it really makes a difference in the sauce. Pro tip: let your pork sit at room temperature for 10-15 minutes before cooking for more even results.

• 1 lb pork tenderloin
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• ¼ cup Dijon mustard (I prefer the smooth kind, but whole-grain works beautifully too)
• 1 tablespoon honey, optional
• 1 tablespoon fresh parsley, chopped for garnish

You’ll also need a 10-12 inch skillet with a lid and a meat thermometer for best results.

How to Make Perfect Pork Tenderloin with Creamy Dijon Sauce

I recommend using a meat thermometer for this recipe because it takes the guesswork out completely. You’ll know exactly when your pork tenderloin reaches that perfect 145°F.

Step 1: Pat the pork tenderloin completely dry with paper towels, then season generously with salt and pepper on all sides. This helps create that beautiful golden crust.

Step 2: Heat olive oil in a large 10-12 inch skillet over medium-high heat until it shimmers (the oil will look wavy and flow easily when you tilt the pan). Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side. Don’t move it too much or you won’t get a good sear.

Step 3: Reduce heat to medium-low, cover the skillet, and cook for 10-15 minutes. The internal temperature should reach 145°F when checked with a thermometer in the thickest part. If you don’t have a thermometer, the pork should feel firm but still slightly springy when pressed.

Step 4: Remove the pork from the skillet and let it rest on a cutting board for 5 minutes minimum. This resting time is crucial because it lets the juices redistribute throughout the meat.

Step 5: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant but not browned. Watch it closely because garlic burns quickly.

Step 6: Pour in the heavy cream and Dijon mustard, whisking constantly to combine. Bring to a gentle simmer and let it cook for 3-4 minutes until the sauce thickens slightly. You’ll know it’s ready when it coats the back of a spoon and doesn’t immediately run off. If you’re using honey, stir it in now for a touch of sweetness.

Step 7: Slice the rested pork tenderloin against the grain into medallions and serve with the creamy Dijon mustard sauce drizzled generously on top. Garnish with fresh parsley for a pop of color.

Best Sides to Serve with Pork Tenderloin

This elegant pork tenderloin pairs wonderfully with sides that can soak up that incredible Dijon cream sauce.

Mashed Potatoes: The creamy texture matches perfectly with the rich sauce, and they soak up every delicious drop of the Dijon mustard cream.

Roasted Asparagus: The slight bitterness of roasted asparagus cuts through the richness beautifully and adds a healthy green vegetable to your plate.

Garlic Rice: Fluffy rice seasoned with garlic complements the savory pork and provides a lighter base for the creamy sauce.

Simple Green Salad: A crisp salad with vinaigrette offers a refreshing contrast to the rich, creamy elements of this pork tenderloin dinner.

More Delicious Dinner Ideas to Try

This Pork Tenderloin with Dijon Mustard Cream Sauce fits perfectly into an elegant dinner menu alongside other restaurant-quality main courses. For another luxurious cream-based dish, try the Creamy Tuscan Chicken which features sun-dried tomatoes and spinach in a similar velvety sauce. The Baked Cod in Coconut Lemon Cream Sauce offers a lighter seafood option with the same sophisticated cream sauce approach.

When planning special occasion meals, consider pairing this pork with complementary dishes like Herbed Ricotta Stuffed Chicken for a dual-protein option, or serve it after starting with Garlic Potato Soup for a complete French-inspired menu. These recipes share similar cooking techniques and flavor profiles that work beautifully together.

Storing and Reheating Your Pork Tenderloin

Store leftover pork tenderloin and Dijon sauce separately in airtight containers in the refrigerator for up to 3 days. This keeps the pork from getting soggy.

When reheating, I recommend warming the pork slices gently in the microwave for 30-second intervals or in a covered skillet over low heat. Heat the sauce separately on the stovetop, whisking occasionally until smooth and warm.

Pro tip: if the sauce thickens too much in the fridge, just whisk in a splash of cream or milk when reheating to bring it back to the perfect consistency. The sauce can also be made a day ahead and refrigerated, which actually helps the flavors develop even more.

Common Questions About Making Pork Tenderloin with Dijon Sauce

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