Best Pork Tenderloin Dijon Cream
A delicious dish that elevates humble pork tenderloin with a creamy Dijon mustard sauce, perfect for any occasion.
Ingrédients
Main Ingredients
- 1.2 lbs pork tenderloin Trimmed and patted dry
- to taste N/A salt For seasoning
- to taste N/A freshly ground black pepper For seasoning
- 1 tsp fresh thyme leaves Or 1/2 tsp dried thyme
- 2 tbsp olive oil For frying
- 2 cloves garlic, minced Adds flavor to the sauce
- 1 small shallot, finely chopped Adds sweetness and depth
- 1/2 cup chicken broth For deglazing and sauce
- 1/2 cup heavy cream For the creamy sauce
- 2 tbsp Dijon mustard For flavor and tanginess
- for garnish N/A fresh parsley Used for presentation
Instructions
Preparation
- Pat the pork tenderloin dry and season it generously with salt and freshly ground black pepper on all sides.
- Gather all your ingredients to work efficiently.
Cooking
- Heat the olive oil in a large skillet over medium-high heat.
- Place the pork in the skillet and sear it for about 3 to 4 minutes on each side until golden brown.
- Remove the pork from the skillet and set it aside on a plate.
- In the same skillet, add the minced garlic and finely chopped shallot, sauté for 1 to 2 minutes until fragrant.
- Pour the chicken broth into the skillet and scrape up any browned bits.
- Allow the chicken broth to simmer for about 2 to 3 minutes.
- Reduce the heat to low and stir in the heavy cream, Dijon mustard, and thyme. Let the sauce simmer gently for about 3 to 4 minutes until thick.
- Return the seared pork tenderloin to the skillet and spoon the sauce over it. Cover the skillet and let it simmer for about 5 to 7 minutes.
- Remove the pork from the skillet, let it rest for a few minutes, then slice into medallions and pour the sauce over the top. Garnish with fresh parsley.
Notes
Store leftovers in an airtight container for up to 3-4 days. Reheat gently in a skillet over low heat.