If you are craving a dish that is both elegant and packed with flavor, this Pork Tenderloin with Dijon Cream Sauce Recipe is sure to become one of your favorites. Tender, juicy pork tenderloin pairs perfectly with a luxurious, tangy Dijon cream sauce that brings a delightful richness balancing all the herbs and spices. It’s a lovely combination that feels special enough for guests but simple enough to make any weeknight dinner memorable. You’re going to love how the sauce coats each slice, turning a humble cut of meat into something truly irresistible.
Ingredients You’ll Need
Preparing this Pork Tenderloin with Dijon Cream Sauce Recipe means gathering a few simple yet carefully chosen ingredients. Each one plays a vital role—whether it’s the fresh herbs adding depth, the Dijon mustard lending bright tanginess, or the cream providing velvety smoothness—every element contributes to making this dish a knockout.
- Pork tenderloins (2, about 1 ½ – 2 lbs each): The leanest, most tender cut that cooks uniformly and remains juicy.
- Kosher salt & freshly ground black pepper: Essential for seasoning and enhancing natural flavors.
- Dried oregano (1 tsp): Adds a subtle earthy, slightly minty flavor.
- Dried crushed rosemary (1 tsp): Brings aromatic, piney notes that pair beautifully with pork.
- Dried thyme (3 tsp total): Gives a delicate, floral herbal depth in both the seasoning and sauce.
- Onion powder (½ tsp): Adds mild sweetness and savory undertones.
- Ground cumin (½ tsp): Warms the palate with a lightly nutty, smoky touch.
- Olive oil (3 tbsp, divided): Used for searing and roasting, providing a luscious base.
- Whole grain Dijon mustard (2 tbsp, divided): The star ingredient for that classic tangy cream sauce and marinade zing.
- Pure maple syrup (1 tbsp): Balances the acidity with natural sweetness.
- Worcestershire sauce (1 tbsp): Adds complexity and umami depth.
- Low-sodium soy sauce (1 tbsp): Enhances savory notes without overpowering.
- Unsalted butter (2 tbsp): Creates a rich foundation for the creamy sauce.
- Garlic (2 cloves, finely minced or pressed): Offers pungent, savory warmth.
- Fresh-squeezed lemon juice (1 tbsp): Brightens the sauce with crisp acidity.
- Heavy whipping cream (½ cup): Gives the sauce its luscious, smooth texture.
- Water (1–3 tbsp): For thinning the sauce to your perfect consistency if needed.
How to Make Pork Tenderloin with Dijon Cream Sauce Recipe
Step 1: Prepare and Season the Pork
Start by preheating your oven to 375°F (190°C). Pat your pork tenderloins dry with paper towels to ensure a perfect sear. Then, generously season them with kosher salt, freshly ground black pepper, dried oregano, crushed rosemary, thyme, onion powder, and cumin. This blend of herbs and spices will create a fragrant crust that seals in juicy flavor.
Step 2: Sear the Pork Tenderloin
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Once hot, sear the pork tenderloins on all sides until they develop a gorgeous golden brown color, about 4 to 5 minutes total. This caramelization step locks in moisture and adds delicious depth to the final dish.
Step 3: Add Flavorful Marinade Elements
Remove the pan from heat and stir in whole grain Dijon mustard, pure maple syrup, Worcestershire sauce, and low-sodium soy sauce right into the skillet. These ingredients create a sticky, flavorful glaze that gently coats the pork during roasting, infusing it with layers of sweet and tangy umami goodness.
Step 4: Roast the Pork
Place your skillet with the pork tenderloins into the preheated oven. Roast them for about 20 to 25 minutes or until the internal temperature reaches 145°F (63°C). This ensures the pork stays tender and moist without drying out.
Step 5: Make the Dijon Cream Sauce
While the pork roasts, melt unsalted butter in a saucepan over medium heat. Add finely minced garlic and sauté for about a minute, just until the aroma perfumes your kitchen. Next, stir in fresh lemon juice, heavy cream, another spoonful of whole grain Dijon mustard, dried thyme, salt, and pepper. Allow the mixture to simmer gently for 3 to 5 minutes as it thickens into a rich sauce.
Step 6: Adjust Sauce Consistency
If your Dijon cream sauce is too thick, add water a tablespoon at a time to thin it out until it reaches your preferred silky consistency. This step lets you customize how the sauce clings to the pork slices perfectly.
Step 7: Rest, Slice, and Serve
Once the pork is cooked through, remove it from the oven and allow it to rest for 5 to 10 minutes. Resting lets the juices redistribute, keeping every bite tender. Slice the pork into medallions and generously drizzle with your homemade Dijon cream sauce for a stunning and flavorful presentation.
How to Serve Pork Tenderloin with Dijon Cream Sauce Recipe
Garnishes
For an inviting look and an added layer of freshness, sprinkle chopped fresh thyme, parsley, or chives over the plated pork. A thin lemon wedge or a light crack of black pepper can also brighten the dish visually and flavor-wise, adding a vibrant pop that complements the creamy sauce beautifully.
Side Dishes
This Pork Tenderloin with Dijon Cream Sauce Recipe pairs wonderfully with simple, complementary sides like garlic mashed potatoes, roasted asparagus, or a crisp green salad with a lemon vinaigrette. These sides create balance by lending fresh, crispy, or starchy textures, letting the tender pork and luscious sauce shine center stage.
Creative Ways to Present
Try serving sliced pork medallions fanned out on a large platter with sauce drizzled artistically over the top. Alternatively, plate individual servings with a sauce pool beneath for a restaurant-quality look. For a family dinner, consider plating the pork alongside vibrant roasted veggies nestled neatly to create a colorful, inviting plate.
Make Ahead and Storage
Storing Leftovers
Store your cooked pork tenderloin and Dijon cream sauce in separate airtight containers in the refrigerator. This keeps each component fresh and prevents the sauce from being absorbed too much by the meat. Leftovers can last up to 3 days, making them perfect for quick lunches or next-day dinners.
Freezing
If you want to save the pork and sauce for longer, freeze the pork tenderloin slices and sauce separately in freezer-safe containers or heavy-duty freezer bags. Label with the date, and they will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain texture and flavor.
Reheating
Reheat the pork gently in a low oven or on the stovetop set to medium-low, covering loosely to keep moisture in. Warm the Dijon cream sauce separately over low heat, stirring occasionally. Combine just before serving to preserve that fresh, luscious texture and taste.
FAQs
Can I use regular Dijon mustard instead of whole grain?
Absolutely! Regular Dijon mustard works just fine and will still provide that signature tangy flavor in the sauce. The whole grain version adds a bit of texture and visual interest, but the taste remains delicious either way.
How do I know when the pork is perfectly cooked?
The best way is to use an instant-read thermometer inserted into the thickest part of the tenderloin. When it reaches an internal temperature of 145°F (63°C), the pork is safe, juicy, and ready to come out of the oven. Let it rest a bit to lock in the juices.
Can I make this recipe dairy-free?
Yes, you can swap heavy cream for coconut cream or a dairy-free alternative, and use a plant-based butter substitute in the sauce. The flavors might shift slightly but will still be wonderfully rich and satisfying.
Is this recipe suitable for meal prep?
Definitely! The pork reheats well and the sauce can be prepared ahead and refrigerated. Portion into containers with your favorite sides for easy, elegant meal prep lunches or dinners throughout the week.
What wine pairs best with Pork Tenderloin with Dijon Cream Sauce Recipe?
A medium-bodied white wine like Chardonnay or a light red such as Pinot Noir pairs wonderfully. Both complement the creamy sauce and tender pork without overpowering the delicate herb notes.
Final Thoughts
If you’re searching for a recipe that effortlessly combines comfort and sophistication, give this Pork Tenderloin with Dijon Cream Sauce Recipe a try. It’s a true crowd-pleaser that you can be proud to serve any day of the week. Once you taste that tender pork bathed in creamy, tangy sauce, it’s hard not to smile and plan your next dinner party around it. Enjoy every delicious bite!
Print
Pork Tenderloin with Dijon Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Pork Tenderloin with Dijon Cream Sauce recipe features tender, juicy pork roasted to perfection with a flavorful herb and spice rub. The dish is elevated by a rich and creamy Dijon mustard sauce infused with fresh garlic, lemon, and thyme, making it an impressive yet easy-to-make dinner option perfect for any occasion.
Ingredients
Pork Tenderloin and Rub
- 2 pork tenderloins (about 1 ½ – 2 lbs each), trimmed of any excess fat
- Kosher salt & freshly ground black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 3 tablespoons olive oil, divided
Marinade/Sauce Flavorings
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low-sodium soy sauce
Dijon Cream Sauce
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely minced or pressed
- 1 tablespoon fresh-squeezed lemon juice
- ½ cup heavy whipping cream
- 1 tablespoon whole grain Dijon mustard
- 2 teaspoons dried thyme
- Kosher salt & freshly ground black pepper, to taste
- 1–3 tablespoons water, as needed to thin
Instructions
- Preheat and season: Preheat your oven to 375°F (190°C). Pat the pork tenderloins dry and season generously with kosher salt, freshly ground black pepper, dried oregano, crushed rosemary, dried thyme, onion powder, and ground cumin, ensuring an even coating.
- Sear the pork: Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Once hot, sear the pork tenderloins on all sides until they achieve a golden brown color, about 4-5 minutes total.
- Add sauce flavorings: Remove the skillet from the heat and drizzle the pork with whole grain Dijon mustard, pure maple syrup, Worcestershire sauce, and low-sodium soy sauce. Stir gently to combine the ingredients and coat the tenderloins.
- Roast the pork: Place the skillet into the preheated oven. Roast the pork tenderloins for 20-25 minutes or until the internal temperature reaches 145°F (63°C) for perfectly cooked, juicy pork.
- Prepare Dijon cream sauce: While the pork roasts, melt the butter in a saucepan over medium heat. Add the finely minced garlic and sauté for 1 minute until fragrant but not browned.
- Simmer the sauce: Stir in fresh lemon juice, heavy whipping cream, Dijon mustard, dried thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook for 3-5 minutes until the sauce thickens to desired consistency.
- Adjust sauce consistency: If the sauce becomes too thick, thin it by adding water 1 tablespoon at a time until you reach your preferred texture.
- Rest and serve: Once the pork is finished roasting, remove from the oven and let it rest for 5-10 minutes to allow juices to redistribute. Slice the pork tenderloins and drizzle generously with the Dijon cream sauce before serving.
Notes
- Use a meat thermometer to ensure the pork reaches the safe internal temperature of 145°F (63°C).
- Letting the pork rest after roasting helps retain juiciness and tenderness.
- The Dijon cream sauce can be made ahead and gently reheated before serving.
- For a lower-fat version, use half-and-half instead of heavy cream, but the sauce will be less creamy.
- Adjust herbs and spices to your preference for personalized flavor.
