Roast Pork Tenderloin with Dijon Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
5 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
387 kcal
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Course
Main Course, Dinner
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Cuisine
American
Roast Pork Tenderloin with Dijon Sauce
Description
The pork tenderloin is first brushed with a mixture of Dijon mustard and olive oil, then seasoned with salt and pepper. It is seared evenly in a hot pan to develop a crust, then finished in a 400°F oven until an internal temperature of 145°F is reached for optimal juiciness. Resting the meat before slicing allows juices to redistribute.
The sauce is prepared in the original skillet after removing the pork. Butter and garlic are cooked briefly to release fragrance, followed by chicken broth and cream. The sauce is enriched with dry mustard powder, Dijon mustard, and thyme, then simmered to thicken and develop depth of flavor.
Serving the sliced pork tenderloin with this creamy mustard sauce adds moisture and a mild tang from the Dijon, complementing the pork’s tender texture. Using the pan drippings enhances the sauce’s savory character.
Using a skillet rather than a saucepan helps the sauce reduce efficiently and thicken properly. Monitoring doneness with a thermometer helps prevent drying out the lean meat. Adding resting juices back into the sauce increases richness and flavor before serving.
Ingredients
- 1 pound pork tenderloin
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil divided
- salt to taste
- black pepper to taste
Creamy Dijon Sauce
- 1 tablespoon butter
- 1 clove garlic minced
- ¾ cup chicken broth
- ¾ cup heavy whipping cream
- ½ teaspoon dry mustard powder
- 1 tablespoon Dijon mustard
- ½ teaspoon thyme or two sprigs fresh thyme, dried leaves
Instructions
- Preheat oven to 400° F. Line a baking sheet with foil.
- Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
- While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
- Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
- Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.
Notes
- Cook the sauce in the skillet used for searing to reduce cooking time and intensify flavor.
- Use a meat thermometer and remove pork at 145°F for proper doneness without dryness.
- Let the pork rest before slicing to keep it juicy.
- Add juices released during resting to the sauce for additional flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387 | 19% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 348mg | 15% |
| Potassium | 532mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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