Pork Tenderloin with Dijon Mustard Cream Sauce – A Restaurant-Quality Dinner Made Easy

Few dinners strike the perfect balance between elegance and comfort like Pork Tenderloin with Dijon Mustard Cream Sauce. This dish feels refined enough for a special occasion yet approachable enough for a weeknight meal. Juicy, tender pork is pan-seared until golden, then finished in a silky Dijon-infused cream sauce that delivers depth, warmth, and just the right amount of tang.

Pork tenderloin is one of the most underrated cuts of meat. It’s lean, quick-cooking, and incredibly tender when prepared correctly. Pair it with a rich Dijon cream sauce, and you instantly elevate it into something that tastes like it came from a cozy European bistro. The mustard doesn’t overpower — instead, it adds complexity and brightness that cuts through the richness of the cream.

This recipe is designed to be foolproof. You don’t need advanced cooking skills, specialty equipment, or hours in the kitchen. Everything comes together in one skillet, making cleanup easy and flavors deeply concentrated. Whether you’re cooking for guests, family, or just yourself, this dish delivers consistent, impressive results.

Why Pork Tenderloin Works So Well with Dijon Cream Sauce

Pork and mustard have been paired together for centuries in European cooking, especially in French-inspired dishes. Dijon mustard, made from brown or black mustard seeds and white wine, has a smooth, sharp flavor that enhances meat without masking it.

The cream sauce acts as a soft canvas, allowing the mustard, garlic, and pan drippings to shine. When reduced properly, the sauce clings beautifully to each slice of pork, ensuring every bite is flavorful and balanced.

Another advantage? Pork tenderloin cooks quickly and evenly, making it ideal for creamy sauces that don’t require long braising times. The result is meat that stays juicy while absorbing the sauce’s richness.

Ingredients

• Pork tenderloin (trimmed of silver skin)
• Salt
• Black pepper
• Olive oil
• Unsalted butter
• Garlic cloves, minced
• Dijon mustard
• Heavy cream
• Chicken broth
• Fresh thyme or rosemary
• Optional: shallots or onions for added depth

Each ingredient plays a distinct role. The pork provides lean tenderness, the mustard adds sharp complexity, the cream smooths everything out, and the herbs bring freshness and aroma.

Instructions

1. Prepare the Pork
   Pat the pork tenderloin dry with paper towels. Season generously on all sides with salt and black pepper. Let it rest at room temperature for about 10 minutes to ensure even cooking.
2. Sear the Pork
   Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork tenderloin. Sear on all sides until deeply golden, about 2–3 minutes per side. Remove pork from the skillet and set aside.
3. Build the Flavor Base
   Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic (and shallots if using). Sauté briefly until fragrant, scraping up any browned bits from the pan.
4. Create the Dijon Cream Sauce
   Stir in Dijon mustard, allowing it to warm and bloom. Pour in chicken broth, stirring constantly to deglaze the pan. Let the mixture simmer for 2–3 minutes to slightly reduce.
5. Add the Cream
   Slowly stir in the heavy cream. Reduce heat to low and let the sauce simmer gently until thickened, about 5 minutes. Add fresh herbs.
6. Finish Cooking the Pork
   Return the pork tenderloin to the skillet, spooning sauce over the top. Cover loosely and cook until the internal temperature reaches 145°F (63°C), about 5–7 minutes.
7. Rest and Slice
   Remove pork from the skillet and let it rest for 5 minutes. Slice into medallions and serve with extra sauce spooned over the top.

Pork Tenderloin with Dijon Mustard Cream Sauce

Juicy pan-seared pork tenderloin finished in a rich, creamy Dijon mustard sauce for an elegant yet easy dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, French-inspired

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Pork

• 1 lb pork tenderloin trimmed
• 1 tsp salt
• 0.5 tsp black pepper

Sauce

• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 2 tbsp Dijon mustard
• 0.5 cup chicken broth
• 0.75 cup heavy cream
• 1 tsp fresh thyme chopped

Equipment

• Large skillet
• Tongs
• Meat thermometer
• Cutting board

Method

 

1. Season pork tenderloin with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat and sear pork on all sides until golden. Remove and set aside.
3. Lower heat, add butter and garlic, and sauté until fragrant.
4. Stir in Dijon mustard and chicken broth, scraping the pan to deglaze.
5. Add heavy cream and thyme. Simmer until sauce thickens.
6. Return pork to skillet and cook until internal temperature reaches 145°F (63°C).
7. Rest pork, slice, and serve with sauce spooned over top.

Notes

Serve with mashed potatoes, rice, or roasted vegetables.

Pro Tips for Perfect Pork Tenderloin

• Don’t Overcook: Pork tenderloin dries out quickly if overcooked. Use a thermometer for best results.
• Resting Is Essential: Resting allows juices to redistribute, keeping the meat moist.
• Adjust Sauce Thickness: If the sauce becomes too thick, add a splash of broth. Too thin? Let it simmer uncovered.
• Season Gradually: Dijon mustard varies in saltiness. Taste before adding extra salt.

Variations You’ll Love

• Mushroom Dijon Cream Sauce: Add sautéed mushrooms for an earthy twist.
• White Wine Version: Replace half the broth with dry white wine.
• Herb-Crusted Pork: Roll the pork in chopped herbs before searing.
• Lighter Sauce: Use half-and-half instead of heavy cream for a lighter finish.

What to Serve with Dijon Pork Tenderloin

This dish pairs beautifully with simple sides that soak up the sauce:

• Mashed potatoes or cauliflower mash
• Buttered egg noodles
• Roasted green beans or asparagus
• Rice pilaf or creamy polenta

For a complete meal, add a crisp green salad with a light vinaigrette to balance the richness.

Make-Ahead & Storage Tips

Pork tenderloin with Dijon cream sauce reheats surprisingly well.

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat Gently: Warm over low heat, adding a splash of cream or broth.
• Avoid Freezing: Cream sauces can separate when frozen.

Why This Recipe Belongs in Your Rotation

This pork tenderloin recipe delivers restaurant-quality results without complicated steps. It’s versatile, elegant, comforting, and endlessly adaptable. Whether you’re hosting dinner or cooking a quiet meal at home, it’s the kind of dish that makes people think you spent far more time in the kitchen than you actually did.

Once you try Pork Tenderloin with Dijon Mustard Cream Sauce, it’s bound to become one of those trusted recipes you return to again and again.