Description

This Indulgent Pork Tenderloin Dijon Cream recipe offers an effortless yet elegant dinner option featuring juicy, tender pork tenderloin seared to perfection and smothered in a rich, creamy Dijon mustard sauce infused with fresh garlic, shallots, and thyme. Perfect for a sophisticated weeknight meal or special occasion, this dish combines simple ingredients with luxurious flavors for a restaurant-quality experience at home.

Ingredients

Scale

Protein

1 lb Pork Tenderloin (Ensure it’s fresh and tender for the best results.)

Seasonings and Fats

1 tsp Salt (Adjust as needed.)
1 tsp Freshly Ground Black Pepper (Adjust to taste.)
2 tbsp Olive Oil (For searing.)

Flavor Base

2 cloves Garlic (minced) (Use fresh for the best flavor impact.)
1 medium Shallot (finely chopped) (Can swap for yellow onion if needed.)
1 tsp Fresh Thyme Leaves (Fresh is best for this dish.)

Liquids and Cream

1 cup Chicken Broth (Substitute with vegetable broth for a gluten-free option.)
1 cup Heavy Cream (Switch to coconut cream for a dairy-free alternative.)

Condiments and Herbs

2 tbsp Dijon Mustard (Choose whole grain or spicy brown if preferred.)
2 tbsp Fresh Parsley (Chop finely before sprinkling.)

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Instructions

Prepare the Pork Tenderloin: Pat the pork tenderloin dry with paper towels, then season all over with salt and freshly ground black pepper. This ensures a flavorful crust during searing.
Sear the Pork: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the pork tenderloin and sear on all sides until it develops a golden brown crust, about 3-4 minutes per side. This locks in the juices and adds rich flavor.
Remove and Set Aside: Transfer the seared pork to a plate and cover loosely with foil to keep warm while preparing the sauce.
Sauté Aromatics: In the same skillet, reduce heat to medium. Add the minced garlic, finely chopped shallot, and fresh thyme leaves. Sauté until the shallot is translucent and the garlic fragrant, approximately 2-3 minutes. Use a wooden spoon to scrape any brown bits from the bottom of the pan — they add great flavor.
Deglaze with Broth: Pour in 1 cup of chicken broth, stirring to lift all the browned bits stuck to the pan. Let the broth simmer for about 3-4 minutes, reducing slightly to concentrate flavors.
Add Cream and Dijon: Stir in 1 cup of heavy cream and 2 tablespoons of Dijon mustard. Reduce heat to low and simmer gently for 4-5 minutes, until the sauce thickens and becomes creamy.
Return Pork to Skillet: Place the pork tenderloin back into the sauce, spooning some sauce over the top. Continue cooking for 5-7 minutes on low heat, or until the pork’s internal temperature reaches 145°F (63°C) for medium-rare to medium doneness.
Rest the Meat: Remove the skillet from heat and let the pork rest for 5 minutes to allow juices to redistribute.
Serve: Slice the pork tenderloin into medallions, spoon the creamy Dijon sauce generously over the top, and garnish with finely chopped fresh parsley before serving. Enjoy with your favorite sides for a complete meal.

Notes

You can substitute vegetable broth for chicken broth to make this gluten-free.
To make a dairy-free version, replace heavy cream with coconut cream.
Use whole grain or spicy brown Dijon mustard for added texture and flavor variation.
Ensure to not overcook the pork to keep it tender and juicy; aim for an internal temperature of 145°F.
This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.