I sear a tender pork loin and let it rest in the oven while a quick Dijon cream sauce comes together in the same pan. The flavor sits deep and warm. The meat stays juicy. The sauce feels rich but light on the tongue. This dish lives on my weeknight list and my dinner party plan. It checks every box for Pork Tenderloin Recipes. It also riffs on Bacon Wrapped Pork Tenderloin Recipes when you crave more smoke. The Dijon Cream Sauce gives clean tang. It pairs well with mashed potatoes or a crisp salad. We keep it simple and calm. These Savory Pork Recipes bring comfort with little fuss. If you need Pork Tenderloin Dinner Ideas this one works for kids and guests. The Creamy Pork Tenderloin Sauce clings to each slice. For Easy Pork Tenderloin Recipes this is the move. Try it once and you will find it again on your table.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pork Tenderloin with Dijon Cream Sauce Recipe
- 3) Ingredients for Pork Tenderloin with Dijon Cream Sauce
- 4) How to Make Pork Tenderloin with Dijon Cream Sauce
- 5) Tips for Making Pork Tenderloin with Dijon Cream Sauce
- 6) Making Pork Tenderloin with Dijon Cream Sauce Ahead of Time
- 7) Storing Leftover Pork Tenderloin with Dijon Cream Sauce
- 8) Try these Main Course next
- 9) Pork Tenderloin with Dijon Cream Sauce
- 10) Nutrition
1) Key Takeaways
I write this as Lila from Lila Cooks at https://www.lilacooks.com. I roast pork and stir a quick Dijon cream in one pan. I keep heat steady and test doneness with a thermometer. The slices taste tender and clean.
The sauce builds from fond and broth and cream. I whisk until it coats a spoon. I like a bright splash of lemon. I serve with greens or potatoes.
For busy nights I lean on simple steps. For guests I plate with care. Best pork tenderloin recipes live here with calm moves and warm flavor.
2) Easy Pork Tenderloin with Dijon Cream Sauce Recipe
We cook with ease and with heart. Pork Tenderloin Recipes help us plan a weeknight and a gathering. Pork Tenderloin Recipes save time and bring comfort. I learned this dish after a long day when I needed a sure win. The meat sears fast. The sauce follows. Dinner lands on the table before anyone wanders off.
I like quiet steps. I pat the pork dry. I season with salt and herbs. I heat the pan and listen for a soft sizzle. No rush. Good color forms as I turn the meat with tongs. That color makes flavor later.
The Dijon sauce stays smooth and light. Think clean tang and gentle cream. This easy plan beats takeout and keeps spirits steady. It fits many tables and feels like home.
3) Ingredients for Pork Tenderloin with Dijon Cream Sauce
Pork tenderloin I pick two small pieces so the heat reaches the center fast. The texture stays soft and juicy when I rest the slices.
Kosher salt and black pepper I season with a light hand before the sear. The crust takes shape and the bite wakes up.
Garlic powder dried thyme dried rosemary These bring woodsy notes. The scent lifts as the pork browns.
Olive oil I use a thin film in the hot pan. The surface shines and the meat moves with ease.
Butter A small knob rounds the sauce and picks up the fond.
Shallot and garlic I mince both fine so they soften quick and stay sweet.
Chicken broth I pour and scrape so every browned bit joins the pan sauce. Dijon sauce loves that base.
Dijon mustard and whole grain mustard The first brings sharp bite. The second adds little pops that feel fun.
Heavy cream I pour a modest splash for a velvety finish that still feels light.
Lemon juice or apple cider vinegar I add a bright note at the end so the sauce feels alive.
Fresh thyme I tear a few leaves for a soft herbal lift.
4) How to Make Pork Tenderloin with Dijon Cream Sauce
Step one Pat and season I dry the pork with towels and rub on salt pepper and herbs. Dry meat browns well and stays juicy.
Step two Sear I heat a large oven safe pan and add oil. I set the pork down and let each side take on deep color before I turn.
Step three Roast I slide the pan into a hot oven. I pull the pork when an instant read reads one hundred forty five in the thick spot.
Step four Rest I move the pork to a board and cover it loosely with foil. The juices settle and the slices look glossy.
Step five Sauce I return the pan to the stove. I melt butter then soften shallot and garlic. I add broth and scrape the fond. I whisk in mustards then cream. I simmer until it coats a spoon and add lemon.
Step six Slice and serve I cut the pork on a slight angle. I spoon sauce over the top and bring the platter to the table.
5) Tips for Making Pork Tenderloin with Dijon Cream Sauce
I keep the pan hot before the pork goes in. Good heat gives fast browning and keeps the center tender. I turn with tongs and let each side rest on the surface.
I watch the number not the clock. One hundred forty five gives juicy slices every time. If the pork runs small I start checking early.
I keep the sauce gentle. A lazy simmer keeps cream smooth. If it tightens I loosen with a sip of broth. Best weeknight pork tenderloin recipes rely on small steady choices like these.
6) Making Pork Tenderloin with Dijon Cream Sauce Ahead of Time
For make ahead I cook the pork just shy of the target. I cool it whole and wrap it. Before dinner I warm slices in a low oven and spoon on fresh sauce.
The sauce holds in the fridge for two days. I reheat on low and thin with broth. The flavor stays bright when I add a squeeze of lemon at the end.
Easy pork tenderloin recipes shine when prep feels calm. I set the table early and chill a salad. The rest falls into place and the room feels relaxed.
7) Storing Leftover Pork Tenderloin with Dijon Cream Sauce
I store slices in a shallow container so they cool fast. I keep sauce in a small jar. Both chill for up to three days.
To reheat I set the pork in a skillet with a spoon of broth. Gentle steam brings back tender bite. I warm the sauce on low and stir until glossy.
For lunch I tuck slices into a roll and add extra pan sauce. For dinner I serve with roasted carrots. These Pork Tenderloin Recipes keep giving all week.
8) Try these Main Course next
9) Pork Tenderloin with Dijon Cream Sauce
Pork Tenderloin Recipes Creamy Dijon Tenderloin Youll Make On Repeat
Ingredients
For the Pork
- 2 pork tenderloins about 1 to 1.25 lb each
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp olive oil
For the Dijon Cream Sauce
- 2 tbsp unsalted butter
- 1 small shallot minced
- 2 cloves garlic minced
- 1 cup chicken broth low sodium
- 2 tsp Dijon mustard
- 1 tsp whole grain mustard optional
- 3/4 cup heavy cream
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions
For the Pork
- Pat the pork dry with paper towels. Mix the salt, pepper, garlic powder, thyme, and rosemary. Rub all over the pork.
- Heat a large oven safe skillet over medium high heat and add the olive oil. Sear the pork on all sides until browned, about 2 to 3 minutes per side.
- Transfer the skillet to a 400°F oven and roast until an instant read thermometer hits 145°F in the thickest spot, about 12 to 15 minutes depending on size.
- Move the pork to a board and tent loosely with foil. Rest 10 minutes before slicing.
For the Dijon Cream Sauce
- Place the same skillet over medium heat and melt the butter. Add the shallot and cook until soft, about 2 minutes. Stir in the garlic for 30 seconds.
- Pour in the broth and scrape up the browned bits. Simmer until reduced by about half.
- Whisk in Dijon and whole grain mustard. Lower the heat. Add the cream and thyme. Simmer gently until slightly thick.
- Splash in the vinegar or lemon juice. Taste and adjust salt and pepper.
- Slice the pork and spoon the sauce over the top. Serve warm.
10) Nutrition
Per serving I count about four hundred twenty calories and a hearty hit of protein. Sodium stays moderate when I use low sodium broth. Fat reads balanced for a creamy sauce night. Carbs run low. The plate feels filling and clean.
For lighter plates I spoon less sauce and add greens. For fuel after a run I add buttered rice. The numbers guide me but the taste calls the shots.
Written by Lila for Lila Cooks find more at https://www.lilacooks.com.
Leave a Comment