Get ready to transform your weeknight dinner routine with this unbelievably delicious Creamy Dijon Pork Tenderloin recipe. This dish delivers a restaurant-quality experience right in your own kitchen, featuring perfectly seared, juicy pork tenderloin medallions smothered in a luscious and tangy Dijon mustard sauce. It’s an elegant meal that’s surprisingly easy to make in just 30 minutes, making it perfect for both busy weeknights and special occasions.
Forget dry, bland pork for good. This recipe guarantees a moist and flavorful result every single time. The secret lies in a quick pan-sear to develop a beautiful crust, followed by a gentle simmer in a sauce so good you’ll want to lick the plate clean. Let’s dive in and make a meal your family will request again and again.
Why This Creamy Dijon Pork Tenderloin is a Must-Try
You’re going to absolutely fall in love with this recipe, and here’s why. First, it’s incredibly fast. From prep to plate, you’re looking at about 30 minutes, which is a lifesaver for busy schedules. Second, the flavor is simply out of this world. The combination of savory pork, sharp Dijon, rich cream, and a hint of garlic creates a balanced and sophisticated sauce that feels truly gourmet. And finally, it’s versatile. This dish pairs beautifully with almost any side, from mashed potatoes to a simple green salad.
The Key Ingredients for Your Pork Tenderloin
This recipe uses simple, easy-to-find ingredients to create its spectacular flavor. The magic is in the combination and technique. Here’s what you’ll need to gather.
For the Pork Tenderloin
Pork Tenderloin: The star of the show. Look for a tenderloin that is uniform in thickness for even cooking.
Olive Oil: Used for searing the pork to create a delicious golden-brown crust.
Salt and Black Pepper: Essential for seasoning the meat and enhancing its natural flavor.
For the Creamy Dijon Sauce
Butter: Adds richness and flavor to the sauce’s base.
Shallot & Garlic: These aromatics provide a foundational layer of flavor that is both sweet and pungent.
Chicken Broth: Used to deglaze the pan, lifting all those flavorful browned bits from the bottom.
Dijon Mustard: The key ingredient! It provides a tangy, sharp flavor that cuts through the richness of the cream.
Heavy Cream: Creates the luxurious, creamy consistency of the sauce.
Fresh Parsley: Adds a pop of color and fresh, herby notes to finish the dish.
How to Make Creamy Dijon Pork Tenderloin (Step-by-Step)
Making this dish is straightforward. Follow these simple steps for a perfect result every time. We’ll start by preparing the pork, then searing it, and finally, creating that incredible pan sauce.
Prepare the Pork: Start by patting the pork tenderloin dry with paper towels. Trim any excess fat or silver skin. Slice the tenderloin into 1-inch thick medallions. Season both sides generously with salt and freshly ground black pepper.
Sear the Medallions: Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the pork medallions in a single layer. Sear for 3-4 minutes per side, until a deep golden-brown crust forms. The pork should reach an internal temperature of 145°F (63°C). Do not overcrowd the pan; work in batches if necessary. Once cooked, transfer the pork to a plate and set aside.
Build the Sauce Base: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced shallot and cook for 2 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Deglaze and Simmer: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Bring to a simmer and let it reduce by about half, which should take about 3-5 minutes.
Finish the Creamy Sauce: Whisk in the Dijon mustard and heavy cream until smooth. Bring the sauce to a gentle simmer and cook for another 2-3 minutes, allowing it to thicken slightly. Season with a pinch of salt and pepper to taste.
Combine and Serve: Return the seared pork medallions and any accumulated juices back to the skillet. Spoon the sauce over the pork and let it heat through for about a minute. Garnish with freshly chopped parsley and serve immediately.
Serve this dish with mashed potatoes or egg noodles to soak up every last drop of the incredible sauce.
Chef’s Tips for the Juiciest Pork Tenderloin
To ensure your Creamy Dijon Pork Tenderloin is always a success, keep these expert tips in mind.
Don’t Overcook the Pork: Pork tenderloin is a lean cut and can dry out quickly. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C). It will be tender, juicy, and slightly pink in the center.
Rest the Meat: While the pork only rests for a minute or two while you start the sauce, this brief period allows the juices to redistribute, ensuring a moist bite.
Scrape the Pan: Those brown bits (called fond) stuck to the bottom of the skillet after searing are pure flavor gold. Don’t skip the deglazing step!
Use Quality Dijon: Since Dijon mustard is the star flavor of the sauce, use a good quality one for the best taste. Both smooth and whole-grain Dijon work well.
What to Serve with Your Pork Tenderloin
This Creamy Dijon Pork Tenderloin is a versatile main course that pairs wonderfully with a variety of sides. The rich, creamy sauce is perfect for soaking up with starches or balancing with fresh vegetables.
Side Dish Ideas:
Mashed Potatoes: A classic pairing. The creamy potatoes are the perfect vehicle for the Dijon sauce.
Roasted Vegetables: Asparagus, broccoli, or green beans tossed in olive oil and roasted until tender-crisp. For a comforting meal, try it with our popular Crack Green Beans recipe.
Egg Noodles or Pasta: Serve the pork and sauce over a bed of buttery egg noodles. For a different twist, a hearty Philly Cheesesteak Pasta could be a fun alternative.
Crispy Smashed Potatoes: For a delightful texture contrast.
A Simple Salad: A light green salad with a vinaigrette, like this Cucumber Ranch Salad, can cut through the richness of the main dish.
The secret to juicy pork is a perfect sear and not overcooking it!
Storing and Reheating Leftovers
If you have any leftovers, they are just as delicious the next day. Store the pork and sauce in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the pork and sauce in a skillet over low heat until heated through. You may need to add a splash of chicken broth or cream to loosen the sauce. Avoid microwaving, as it can make the pork tough.
Pork tenderloin is perfectly cooked when a meat thermometer inserted into the thickest part reads 145°F (63°C). It will be incredibly juicy and slightly pink in the center, which is perfectly safe according to USDA guidelines.
Yes, you can substitute the heavy cream with full-fat coconut cream or a dairy-free cooking cream for a similar consistency. Use a dairy-free butter substitute or olive oil in place of the butter.
If you don’t have a shallot, you can use 1/4 cup of finely minced yellow onion or red onion. The flavor will be slightly different but still delicious.
While Dijon mustard is recommended for its signature tangy flavor, you could substitute it with whole-grain mustard for a different texture or a spicy brown mustard for a bit more kick. Avoid using standard yellow mustard.
Make sure to let the chicken broth reduce by about half before adding the cream. This concentrates the flavor and is the first step in thickening. If your sauce is still too thin after simmering, you can create a small slurry of 1 teaspoon cornstarch and 2 teaspoons cold water, then whisk it into the sauce and simmer for another minute until thickened.
More Delicious Dinner Recipes
If you loved this dish, you might also enjoy exploring some of our other favorite easy dinner recipes!
This Creamy Dijon Pork Tenderloin recipe delivers a gourmet meal in 30 minutes. Juicy, pan-seared pork medallions are smothered in a rich and tangy Dijon mustard cream sauce for an unforgettable weeknight dinner.
Pat the pork tenderloin dry, trim any silver skin, and slice into 1-inch thick medallions. Season both sides with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear medallions for 3-4 minutes per side, until golden brown and cooked to an internal temperature of 145°F (63°C). Transfer to a plate.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer until the liquid has reduced by half, about 3-5 minutes.
Whisk in the Dijon mustard and heavy cream until the sauce is smooth. Bring to a gentle simmer and let it thicken for 2-3 minutes. Season to taste.
Return the pork medallions and their juices to the skillet. Spoon the sauce over the pork and heat through. Garnish with fresh parsley before serving.
Nutrition
Calories: 380kcalProtein: 34gFat: 25gFiber: 1g
Notes
For the best results, use a meat thermometer to avoid overcooking the pork. Feel free to use whole-grain Dijon mustard for a different texture in the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.
We are so excited for you to try this Creamy Dijon Pork Tenderloin recipe! It’s a true showstopper that we’re sure you’ll love. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
You won't believe how easy it is to make this restaurant-quality Creamy Dijon Pork Tenderloin at home!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
