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Sliced, pan-seared pork tenderloin medallions resting on a plate, showcasing a juicy interior and a perfectly golden-brown crust.
FL Recipes

Creamy Dijon Pork Tenderloin: A 30-Minute Stunner

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pork Tenderloin
  • 1 lb pork tenderloin about 1 tenderloin, trimmed
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
Creamy Dijon Sauce
  • 1 tbsp butter unsalted
  • 1 shallot finely minced
  • 2 cloves garlic minced
  • 1/2 cup chicken broth low-sodium
  • 2 tbsp Dijon mustard
  • 1/2 cup heavy cream
  • 1 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Meat Thermometer
  • 1 Tongs

Method
 

  1. Pat the pork tenderloin dry, trim any silver skin, and slice into 1-inch thick medallions. Season both sides with salt and pepper.
  2. 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.
  3. Reduce heat to medium, add butter to the skillet. Sauté the minced shallot for 2 minutes until soft, then add the minced garlic and cook for 1 more minute until fragrant.
  4. 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.
  5. 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.
  6. 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.
Keyword dijon sauce,easy dinner,pork tenderloin

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