Best-Ever Pork Tenderloin Dijon (Print-Friendly Version)
Tender pork, rich Dijon cream, and fresh herbs come together for an effortless, indulgent main course.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
680 g pork tenderloin, trimmed
→ Marinade and Seasoning
02 -
2 tablespoons Dijon mustard
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 tablespoon fresh thyme leaves or fresh rosemary, finely chopped
→ Sauce
06 -
250 ml heavy cream
07 -
250 ml low-sodium chicken broth
08 -
4 garlic cloves, minced
→ For Searing
09 -
1 tablespoon olive oil
# How to Prepare:
01 -
Preheat oven to 200°C. Lightly spray a baking dish with nonstick cooking spray or set aside an oven-safe skillet.
02 -
Pat pork tenderloin dry. Rub all sides evenly with salt, black pepper, and 2 tablespoons Dijon mustard.
03 -
Heat olive oil in an oven-safe skillet over medium-high heat. Sear pork on all sides until golden brown, approximately 3–4 minutes per side.
04 -
Transfer skillet with pork to the oven and roast for 15–20 minutes, or until the internal temperature reaches 63°C.
05 -
Remove pork from oven and let it rest on a cutting board, tented loosely with foil.
06 -
Using the same skillet, sauté minced garlic over medium heat until fragrant. Deglaze pan with chicken broth, scraping up any browned bits. Stir in heavy cream and remaining chopped herbs, simmering until slightly thickened.
07 -
Slice rested pork tenderloin into medallions. Serve warm, drizzled generously with Dijon cream sauce.
# Extra Tips:
01 -
Allowing the pork to rest before slicing ensures juiciness and tenderness.