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Pork Tenderloin with Dijon Mustard Cream Sauce

Sliced pork tenderloin with Dijon mustard cream sauce on white plate with parsley garnish
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Juicy and tender pork tenderloin seared to perfection and served with a rich, creamy Dijon mustard sauce. This elegant dish is surprisingly easy to make and ready in about 30 minutes.

Ingredients

Scale
  • 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
  • 1 tablespoon honey, optional
  • 1 tablespoon fresh parsley, chopped for garnish

Instructions

  1. Pat the pork tenderloin dry with paper towels and season with salt and pepper on all sides.
  2. Heat olive oil in a 10-12 inch skillet over medium-high heat until shimmering. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
  3. Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until a meat thermometer reads 145°F (63°C) in the thickest part.
  4. Remove the pork from the skillet and let it rest on a cutting board for 5 minutes minimum.
  5. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  6. Pour in the heavy cream and Dijon mustard, whisking to combine. Bring to a simmer and let it cook for 3-4 minutes, until the sauce thickens slightly and coats the back of a spoon. If using, stir in the honey.
  7. Slice the rested pork tenderloin against the grain and serve it with the creamy Dijon sauce drizzled on top. Garnish with fresh parsley.

Notes

  • Use a meat thermometer to avoid overcooking. The internal temperature should be 145°F (63°C) followed by a 5-minute rest for food safety and optimal juiciness.
  • A 10-12 inch skillet works best for this recipe to ensure proper searing and sauce preparation.
  • You can use whole-grain mustard or a mix of Dijon and whole-grain for a different texture in the sauce.
  • Add a splash of white wine to the skillet after cooking the garlic and let it reduce before adding the cream for extra depth of flavor.
  • Sauce can be made a day ahead and refrigerated. Reheat gently and add a splash of cream if needed to restore consistency.

Nutrition

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