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Pork Tenderloin with Dijon Cream Sauce

This is a fairly easy dinner that elevates a pork tenderloin with a creamy delicious dijon cream sauce. Serve it with mashed or roasted potatoes and your family will love it.

Pork Tenderloin with Dijon Cream SauceIngredients:
  • 1-2 pork tenderloins
  • 1T olive oil
  • 1 T butter
  • 1 shallot - minced
  • 1 garlic clove - minced
  • 2 tsp thyme leaves
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2-3 T Dijon mustard
  • 1 T mustard seeds
  • 1/4 cup heavy cream
  • 1 lemon - juiced
  • Chives for garnish
  • Salt and pepper

Salt and pepper the tenderloin. Let rest on the counter while preparing other ingredients.

Heat a large skillet over medium heat. When hot, add a drizzle of oil and sear pork on all sides.Transfer to an oven proof baking dish and place in 400 degree oven until internal temperature is 150-155. The cooking time will vary depending on the size of the pork loin. Remove pork to a platter and tent with foil to keep warm and rest before slicing and serving.

In the same skillet, add a bit more oil and 1 tablespoon of butter, Add shallot and cook for a few minutes. Add garlic and thyme and cook a few minutes. Add the white wine to deglaze the pan. Reduce the wine then add the chicken stock, the Dijon mustard and the mustard seeds. Cook and reduce sauce. Taste and add more Dijon to taste if needed. Add cream and a squeeze of lemon juice. Taste and adjust seasonings to your liking.

Slice pork into 1/2 inch thick slices and serve with sauce and a sprinkling of chives. Serves 4-6.

Serve with:

Kunde Family Winery Pinot Noir

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