Imagine a meal that feels utterly gourmet, yet lands on your dinner table in under 30 minutes. This Creamy Dijon Pork Tenderloin recipe is exactly that. It features perfectly seared, incredibly juicy pork tenderloin medallions bathed in a luxurious, tangy dijon mustard cream sauce. It’s the kind of dish that earns rave reviews, whether you’re making it for a special occasion or simply elevating a Tuesday night.
We’ve all had dry, tough pork. This recipe is the antidote. We’ll walk through the simple secrets to getting a beautiful golden-brown crust while keeping the inside tender and moist. The sauce, a simple yet elegant combination of dijon, garlic, shallots, and cream, comes together in the same pan, making cleanup a breeze.
Get ready to discover your new favorite way to cook pork tenderloin. It’s simple, fast, and packed with sophisticated flavor.
Why This Creamy Dijon Pork Tenderloin Recipe is a Must-Try
This isn’t just another pork recipe; it’s a game-changer for your weeknight dinner rotation. It strikes the perfect balance between elegance and ease, making it a reliable choice for any occasion.
- Incredibly Fast: From prep to plate, this entire dish comes together in about 30 minutes, making it perfect for busy schedules.
- Amazing Flavor: The sharp, tangy bite of Dijon mustard is perfectly balanced by the rich, savory cream sauce and aromatic garlic. It’s a flavor profile that tastes complex and refined.
- One-Pan Wonder: Everything cooks in a single skillet, which means flavors build on each other and you’re left with minimal cleanup.
- Perfectly Juicy Pork: By slicing the tenderloin into medallions and searing them, we ensure the pork cooks quickly and evenly, locking in all the delicious juices.
The Key Ingredients for Success
The magic of this dish lies in its simple, high-quality ingredients. Here’s what you’ll need and why it matters.
- Pork Tenderloin: The star of the show. It’s a lean, tender cut of pork that cooks quickly. Be sure not to confuse it with pork loin, which is a larger, tougher cut.
- Dijon Mustard: This provides the signature tangy flavor. A good quality dijon makes a noticeable difference. For a milder flavor, you can use a smooth dijon; for a bit more kick, use a whole-grain variety.
- Heavy Cream: This is the key to a rich, luscious, and creamy mustard pork sauce. It rounds out the sharpness of the mustard and wine.
- Dry White Wine: A splash of something like Sauvignon Blanc or Pinot Grigio deglazes the pan, lifting all those delicious browned bits and adding a crucial layer of acidity and depth. If you prefer to cook without alcohol, you can use chicken broth instead.
- Shallot and Garlic: These aromatics form the foundational flavor base of the sauce. Shallots provide a milder, sweeter flavor than onions.
- Chicken Broth: This adds savory depth to the sauce and helps create the right consistency.
- Fresh Parsley: A sprinkle of fresh parsley at the end brightens up the dish with a touch of color and fresh, herbaceous flavor.
How to Make Creamy Dijon Pork Tenderloin (Step-by-Step)
Follow these simple steps for a flawless pan-seared pork tenderloin recipe every single time. The key is to work efficiently and have your ingredients ready to go.
Step 1: Prepare and Season the Pork
First, pat the pork tenderloin dry with paper towels; this is crucial for getting a good sear. Slice the tenderloin into 1-inch thick medallions. Season both sides generously with salt and pepper.
Step 2: Sear the Pork Tenderloin Medallions
Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, carefully place the pork medallions in the pan in a single layer. Don’t overcrowd the pan; cook in batches if necessary. Sear for 2-3 minutes per side, until a deep golden-brown crust forms. The pork will not be cooked through at this point. Remove the seared medallions to a plate and set aside.
Step 3: Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the minced shallot and cook for about 2 minutes, until softened and fragrant. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 4: Create the Creamy Dijon Sauce
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Whisk in the chicken broth and Dijon mustard until smooth. Bring the mixture to a simmer, then reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for 3-4 minutes to thicken slightly.
Step 5: Finish Cooking the Pork in the Sauce
Return the seared pork medallions and any accumulated juices from the plate back into the skillet with the sauce. Spoon some of the sauce over the pork. Let it simmer gently for another 4-5 minutes, or until the pork is cooked through and reaches an internal temperature of 145°F (63°C). Be careful not to overcook it. Garnish with fresh parsley before serving.
Expert Tips for a Flawless Dish
These simple tips will elevate your Creamy Dijon Pork Tenderloin from great to absolutely unforgettable.
- Don’t Overcrowd the Pan: For a perfect, crispy sear, the pork medallions need space. If you overcrowd the pan, the pork will steam instead of sear. Cook in two batches if your skillet isn’t large enough.
- Use a Meat Thermometer: The number one reason pork becomes tough is overcooking. A meat thermometer is the most reliable way to ensure your pork is perfectly cooked to a safe and juicy 145°F (63°C).
- Scrape the Browned Bits (Fond): The browned bits left in the pan after searing the pork are packed with flavor. Don’t let them go to waste! Deglazing the pan with wine or broth is a critical step in building a deeply flavorful sauce.
- Let the Pork Rest: While not essential for medallions like it is for a whole roast, allowing the pork to rest in the sauce for a minute or two off the heat helps redistribute the juices, ensuring maximum tenderness.
Recipe Variations to Try
While this recipe is fantastic as is, it’s also a wonderful canvas for creativity. Here are a few variations to customize the dish to your liking.
- Add Mushrooms: For an earthier flavor, add 8 ounces of sliced cremini mushrooms to the skillet after removing the pork. Sauté them until golden brown before adding the shallots and garlic.
- Stir in Some Greens: Wilt in a few large handfuls of fresh spinach into the sauce at the very end for a pop of color and added nutrients.
- Make it Extra Herby: Add a teaspoon of fresh thyme or chopped rosemary along with the garlic for a more herbaceous, aromatic sauce.
What to Serve with Your Pork Tenderloin
This Creamy Dijon Pork Tenderloin pairs beautifully with a wide variety of side dishes that can soak up the delicious sauce. For a classic comfort meal, serve it over creamy mashed potatoes, egg noodles, or rice. For a lighter pairing, a side of Healthy Sautéed Vegetables or roasted asparagus is an excellent choice. And you can never go wrong with warm, fluffy Butter Swim Biscuits to mop up every last drop of the sauce. For a simple and satisfying soup to start, try our Classic Lentil Soup.
Storing and Reheating Leftovers
This dish makes for fantastic leftovers, if you have any! Store the pork and sauce together 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 warmed through. Avoid using the microwave, as it can overcook the pork and make it rubbery. You may need to add a splash of chicken broth or cream to loosen the sauce as it reheats.
Creamy Dijon Pork Tenderloin FAQs
Yes, you can substitute the heavy cream with full-fat canned coconut cream for a dairy-free version. The flavor will be slightly different, but still delicious. Also, be sure to use olive oil instead of butter.
The best way to know is by using an instant-read meat thermometer. Pork tenderloin is perfectly cooked and safe to eat when the internal temperature reaches 145°F (63°C). It will be incredibly juicy and slightly pink in the center.
The key is to not overcook it. Searing it first creates a nice crust that helps lock in juices, and finishing it gently in the sauce keeps it moist. Always use a meat thermometer to check for the perfect temperature of 145°F (63°C).
If you prefer not to use wine, you can substitute it with an equal amount of low-sodium chicken broth. It’s used to deglaze the pan and adds a wonderful layer of flavor.
Pork tenderloin is a long, narrow, and very tender cut of meat that runs along the backbone. Pork loin is a larger, wider cut that is less tender. This recipe is specifically designed for the quick-cooking, tender nature of pork tenderloin.
Share Your Culinary Creations!
We hope you love this Creamy Dijon Pork Tenderloin recipe as much as we do. It’s a testament to the fact that you don’t need hours in the kitchen to create a truly memorable meal. If you make this dish, we’d love to see it! Share a photo and tag us, and don’t forget to save it to your favorite board on Pinterest!
Creamy Dijon Pork Tenderloin Recipe
Creamy Dijon Pork Tenderloin: A 30-Minute Restaurant-Worthy Meal
Ingredients
Equipment
Method
- Pat the pork tenderloin dry with paper towels and slice into 1-inch thick medallions. Season both sides generously with salt and pepper.
- Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. Place pork medallions in the pan and sear for 2-3 minutes per side until golden-brown. Remove pork to a plate.
- Reduce heat to medium, add the remaining 1 tbsp of butter. Add the minced shallot and cook for 2 minutes until soft. Add minced garlic and cook for 1 more minute until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half. Whisk in chicken broth and Dijon mustard. Bring to a simmer, then lower heat and stir in the heavy cream. Simmer for 3-4 minutes to thicken.
- Return the pork medallions and any juices to the skillet. Spoon sauce over the pork and simmer for 4-5 minutes, until the pork is cooked to an internal temperature of 145°F (63°C). Garnish with fresh parsley and serve immediately.
Notes
Tip 2: A meat thermometer is highly recommended to prevent overcooking the pork. It should be juicy and slightly pink in the center.
Tip 3: Feel free to substitute the heavy cream with coconut cream or a dairy-free alternative for a non-dairy version, though the flavor and texture will differ slightly.
