Description
Juicy pork tenderloin roasted to perfection and draped in a rich Dijon cream sauce, served with golden roasted baby potatoes for an elegant yet easy dinner.
Ingredients
1.5 lbs pork tenderloin, trimmed
1 tbsp olive oil
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 cup heavy cream
2 tbsp Dijon mustard
1 tsp whole grain mustard (optional)
2 tsp fresh thyme leaves plus sprigs for garnish
1 tbsp unsalted butter
1/2 cup chicken broth or stock
Roasted baby potatoes or side of choice (optional)
Instructions
Preheat oven to 400°F (200°C).
Season pork with salt, pepper, and garlic powder.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear pork for 2-3 minutes per side until golden brown.
Transfer skillet to oven and roast for 12-15 minutes or until internal temperature reaches 145°F (63°C).
Remove pork and let rest 5 minutes under foil.
In the same skillet, melt butter and whisk in chicken broth, scraping browned bits.
Add Dijon mustard, whole grain mustard if using, and heavy cream. Simmer 3-5 minutes until thickened.
Stir in fresh thyme leaves.
Slice pork into medallions, arrange on platter, and pour sauce over top.
Garnish with thyme sprigs and serve with roasted potatoes or side of choice.
Notes
For extra flavor, deglaze the pan with 1/4 cup white wine before adding broth.
Use a cast iron skillet for the best sear and even cooking.
Do not overcook pork to avoid dryness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Keywords: pork tenderloin, Dijon cream sauce, easy dinner, roasted pork, French recipes, creamy mustard sauce, weeknight meals, holiday recipes