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
Scale
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.
