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Pork Tenderloin with Dijon Cream Sauce

Name: Pork Tenderloin with Dijon Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound pork tenderloin; 2 tablespoons Dijon mustard; 1 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; 1 tablespoon fresh rosemary or thyme (optional)

There’s something a little like coming home about this pork tenderloin — the warm, buttery cream and the tang of Dijon combine to make a dish that feels comforting and a bit elegant at the same time. If you grew up with Sunday roasts or cozy family dinners, this recipe delivers that same cozy satisfaction with minimal fuss. If you’d like a Dijon-forward side, try the Addictive Crispy Brussels Sprouts with Creamy Dijon Aioli for a complementary crunch.

Why make this recipe
This short paragraph explains what makes it special:
Pork Tenderloin with Dijon Cream Sauce hits a sweet spot between simplicity and restaurant-quality flavor. A quick sear locks in juices and builds browning, while a simple Dijon-heavy cream poured over the meat turns into a silky pan sauce during roasting. It’s the kind of recipe that elevates a weeknight dinner but is elegant enough for guests.

Step-by-Step Guide to Making Pork Tenderloin with Dijon Cream Sauce

Ingredients

1 pound pork tenderloin
2 tablespoons Dijon mustard
1 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon fresh rosemary or thyme (optional)

Directions

Preheat the oven to 400°F (200°C).
Season the pork tenderloin with salt and pepper.
In an oven-safe skillet, heat olive oil over medium-high heat and sear the pork on all sides until browned.
In a bowl, mix Dijon mustard and heavy cream together.
Pour the dijon cream sauce over the pork.
Transfer the skillet to the preheated oven and roast for about 20–25 minutes or until the pork is cooked through (internal temperature of 145°F/63°C).
Let it rest for a few minutes before slicing.
Serve the sliced pork with the Dijon cream sauce drizzled on top.

What’s happening during each step (expanded guidance)

Preheat to 400°F (200°C): This temperature gives a nice balance — hot enough to finish the sear and build a crust while cooking the tenderloin through without drying it out.
Seasoning: Salt at the start helps draw surface flavors into the crust as it sears. Freshly ground black pepper adds a little bite to balance the cream.
Searing in an oven-safe skillet: Sear the meat over medium-high heat until the sides are nicely browned (about 2–3 minutes per side). Browning creates flavor via the Maillard reaction — those golden bits will also help enrich the sauce. Use a cast-iron or heavy stainless skillet that can go from stovetop to oven.
Dijon and cream mixture: Whisk together until smooth. The mustard provides acidity and depth; the cream smooths and carries a luxurious mouthfeel. If you like herb notes, whisk in finely chopped rosemary or thyme.
Roasting: Finish in the oven to gently bring the internal temperature to a safe and juicy 145°F (63°C). For precise results, use an instant-read thermometer inserted in the thickest part of the tenderloin.
Resting: Allowing the pork to rest for 5–10 minutes after roasting lets juices redistribute, keeping slices moist. If you slice too early, the juices run out onto the cutting board.

How to serve the sauce

If the sauce is thin after roasting, return the skillet to medium heat on the stovetop and simmer for 1–2 minutes to reduce slightly. For an extra glossy finish, swirl in a small knob (1 tablespoon) of cold butter off the heat.
For a smoother, lump-free sauce, strain through a fine mesh sieve before spooning over slices; however, the rustic bits from the pan add character and flavor.

Best Way to Store Pork Tenderloin with Dijon Cream Sauce

Refrigeration: Store leftover sliced pork and sauce in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below. If you prefer to keep sauce and meat separate, store them in two containers to preserve texture.
Freezing: Freeze the pork slices (without sauce or with sauce separated) in a freezer-safe container or vacuum bag for up to 2 months at 0°F (-18°C). Label with date.
Reheating: Thaw frozen portions overnight in the refrigerator. Reheat gently in a low oven (300°F / 150°C) until warmed through, or warm in a skillet with a splash of stock or cream to prevent drying. Heat sauce separately over low heat, stirring to recombine.

Serving Suggestions for Pork Tenderloin with Dijon Cream Sauce

Classic plates: Serve sliced pork over creamy mashed potatoes or buttered egg noodles so the Dijon cream can mingle with the starch.
Vegetable pairings: Roasted root vegetables (carrots, parsnips, turnips) or sautéed green beans make excellent sides — the slight sweetness of roasted veg contrasts the tangy sauce.
Salad and light options: For a lighter meal, serve thinly sliced pork over a bed of peppery arugula with shaved Parmesan and a light lemon vinaigrette; drizzle warmed Dijon cream over just a few slices for richness.
Wine pairing: A medium-bodied white like Chardonnay or a lighter red such as Pinot Noir complements the pork and cream without overwhelming the palate.

Tips to make Pork Tenderloin with Dijon Cream Sauce
Q: How do I keep it moist?
A: Don’t overcook — remove pork at 145°F (63°C) and rest for 5–10 minutes; the internal temperature will rise a few degrees while resting. Also, searing first locks in juices and builds flavor.

Q: Can I make the sauce thicker?
A: Simmer the sauce a little longer after removing the pork, or whisk in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water while simmering.

Q: Can I use low-fat cream or milk?
A: Using lower-fat dairy will change the texture and richness. If you must, use whole milk combined with a small pat of butter to approximate the mouthfeel of heavy cream, but expect a thinner sauce.

Q: How to add more depth?
A: Deglaze the pan with a splash of white wine or chicken stock before adding the cream mixture — scrape up browned bits from the skillet for extra flavor.

Variations and substitutions

Herb and garlic variation (paragraph): For an herb-forward twist, add two smashed garlic cloves to the skillet while searing and stir chopped rosemary and thyme into the Dijon-cream mixture. The garlic will mellow in the oven and infuse the sauce, giving an aromatic lift that pairs especially well with roasted potatoes.
Mustard swap (bullet):
- Substitute 1 tablespoon whole-grain mustard + 1 tablespoon Dijon for texture and a tangy pop.
- For a smokier flavor, use a tablespoon of whole-grain mustard and a teaspoon of smoked paprika.

Extra notes on proteins and portions
Pork tenderloin is naturally lean and mild-flavored, which makes it a perfect canvas for bold sauces like this Dijon cream. A 1-pound tenderloin typically serves 2–3 people depending on sides; if serving more guests, increase quantities proportionally and consider cooking two tenderloins side-by-side in a larger pan.

Timing and make-ahead strategy

Prep ahead: Mix the Dijon and cream up to 1 day ahead and refrigerate. Keep the pork dry-wrapped in the fridge until ready to sear. Bring cream mixture to near room temperature before pouring over the hot seared meat to avoid chilling the pan dramatically.
Full make-ahead: Cook and cool pork completely, slice, and store sauce separately. Reheat gently when ready to serve. This is a great way to host with less oven juggling.

Common mistakes and how to avoid them

Mistake: Skipping the sear. Result: Pale, less flavorful crust. Fix: Heat the pan properly — oil should shimmer but not smoke; sear until golden brown on all sides.
Mistake: Pouring cold cream into a hot pan straight from the fridge. Result: Sauce may seize or curdle. Fix: Let the cream come closer to room temperature or warm it slightly before adding.
Mistake: Overcooking the pork. Result: Dry texture. Fix: Use a meat thermometer and remove at 145°F (63°C), then rest.

FAQs
Q: How long does it take to cook a 1-pound pork tenderloin?
A: Searing takes about 6–8 minutes total (all sides), and oven roasting is typically 20–25 minutes at 400°F (200°C), depending on oven and thickness. Always confirm with an instant-read thermometer.

Q: Can I use a different cut of pork?
A: Yes — pork loin can be used but will require longer roasting time and may need to be butterflied or adjusted for thickness. Bone-in pork loin chops can also work but treat cooking times individually.

Q: Is this sauce gluten-free?
A: Yes, the Dijon cream sauce as written is gluten-free, provided you use a gluten-free Dijon mustard (most are naturally gluten-free, but always check labels if you need to be certain).

What to do with leftovers

Make sandwiches: Thin slices of pork with a smear of warmed Dijon cream on a toasted bun with arugula.
Pasta topping: Toss sliced pork and warmed sauce with cooked pasta and a handful of peas for a quick weeknight meal.
Breakfast hash: Chop leftover pork and mix with roasted potatoes and a fried egg for hearty morning leftovers.

Serving timeline and portion planning
A 1-pound tenderloin yields approximately 12–16 ounces of cooked meat after trimming and cooking, which is typically 2–3 servings when paired with sides. For a dinner party of four, plan to serve with hearty sides (starches and vegetables) or cook two tenderloins.

Presentation and plating tips

Slice against the grain into medallions about 1/2-inch thick to maximize tenderness.
Arrange slices fanned out on warm plates and spoon sauce over the center so it trickles toward the edges.
Garnish with a sprig of fresh thyme or thinly sliced green onions for color contrast.

Dietary adjustments

Low-carb: Omit starchy sides and serve with roasted cauliflower or a crisp green salad.
Dairy-free: Replace heavy cream with full-fat coconut milk for a non-dairy version (flavor will be coconut-forward), or try a cashew cream for a more neutral taste. Add mustard slowly and taste as you go.

Kitchen tools that help

Instant-read meat thermometer: indispensable for perfectly cooked pork.
Oven-safe skillet (cast-iron recommended): makes the stovetop-to-oven transition seamless.
Fine-mesh sieve (optional): for an ultra-smooth sauce.

Final thoughts on technique
The elegance of this dish comes from timing and simplicity. Focus on a good sear, simple seasoning, and not overcooking — the mustard and cream do the heavy lifting on flavor. Small touches like an herb garnish or a splash of wine to deglaze can personalize the profile without complicating the process.

Conclusion

This pork tenderloin recipe proves that a handful of ingredients and a straightforward method can produce a dish worthy of company or a special weeknight. For another take on pork with a creamy mustard-forward sauce, you might enjoy the tested technique and tips in Pork Tenderloin with Creamy Mustard Sauce – RecipeTin Eats. For an alternate version and inspiring photos that echo the Dijon-cream concept, see Best-Ever Pork Tenderloin with Dijon Cream Sauce – Butter Be Ready.