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Juicy, pan-seared pork tenderloin medallions sliced and fanned out on a platter before the creamy dijon sauce is added.
FL Recipes

Pork Tenderloin with Dijon Cream Sauce: An Elegant Weeknight Meal

This Pork Tenderloin with Dijon Cream Sauce recipe features pan-seared pork medallions in a rich, tangy cream sauce. A quick, elegant, and flavorful meal perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 lbs pork tenderloin trimmed of silver skin and cut into 1-inch medallions
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 1 shallot finely minced
  • 2 cloves garlic minced
  • 0.25 cup dry white wine like Sauvignon Blanc
  • 0.5 cup chicken broth low-sodium
  • 0.75 cup heavy cream
  • 2 tbsp Dijon mustard
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Meat Thermometer

Method
 

  1. Pat the pork tenderloin dry and trim any silver skin. Slice into 1-inch thick medallions and season both sides with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the pork 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 the minced shallot to the skillet and cook for 2 minutes until soft. Add garlic and cook for 1 more minute.
  4. Pour in the white wine to deglaze, scraping up browned bits. Simmer until the wine reduces by half.
  5. Stir in the chicken broth, heavy cream, and Dijon mustard. Simmer for 4-5 minutes until the sauce thickens slightly.
  6. Return the pork and any juices to the skillet. Spoon the sauce over the pork and warm through. Garnish with fresh parsley before serving.

Nutrition

Calories: 485kcalProtein: 38gFat: 32gFiber: 1g

Notes

Don't overcrowd the pan when searing the pork; work in batches if necessary.
A meat thermometer is the best way to ensure perfectly cooked, juicy pork.
Taste the sauce before serving and adjust seasonings if needed.
Keyword dijon cream sauce,pan-seared pork,pork tenderloin

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