Description
A delightful recipe for Pork Tenderloin paired with a rich and creamy Dijon sauce, perfect for weeknight dinners or special occasions.
Ingredients
- 1 to 1.5 lbs pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 2 tablespoons Dijon mustard
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme or tarragon, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon butter
- Chopped parsley, for garnish (optional)
- Lemon wedges, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels and trim off any silver skin or excess fat. Season it all over with salt and black pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for about 2-3 minutes on each side until golden brown (total about 8 minutes).
- Transfer the skillet to the oven and roast for 12-15 minutes until the thickest part reads 145°F (63°C).
- Remove pork from the oven and let it rest for at least 5 minutes tented with foil.
- Return skillet to medium heat, add minced garlic, and sauté for about 30 seconds until fragrant.
- Pour in chicken broth and scrape the browned bits with a wooden spoon.
- Stir in Dijon mustard and heavy cream, simmering until thickened (about 3-4 minutes).
- Stir in butter and fresh thyme, adjusting seasoning if needed.
- Slice pork into medallions, arranging on a platter and spooning sauce over the top. Garnish with parsley and lemon wedges if desired.
Notes
For best results, always let the pork rest after cooking to ensure tenderness and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American