Pork Tenderloin with Dijon Mustard Cream Sauce – A Cozy Skillet Dinner Classic
There’s something undeniably comforting about a perfectly cooked pork tenderloin, sliced into tender medallions and bathed in a silky, savory cream sauce. This pork tenderloin with Dijon mustard cream sauce is one of those recipes that feels fancy enough for a dinner party but is secretly easy enough for a relaxed weeknight at home. It’s the kind of dish that fills your kitchen with warm, savory aromas and makes everyone linger a little longer at the table.
Pork tenderloin is one of the most versatile cuts of meat you can cook. It’s lean, tender, and cooks quickly, making it ideal when you want something satisfying without spending hours in the kitchen. When paired with a Dijon mustard cream sauce, it transforms into something truly special. The Dijon adds a gentle tang and depth, while the cream smooths everything out into a luxurious sauce that clings beautifully to every slice of pork.
This recipe has that classic, bistro-style feel—simple ingredients, thoughtful technique, and big flavor. It’s the kind of meal you might imagine being served in a cozy countryside kitchen, maybe with a loaf of crusty bread on the table and a pan of buttery mashed potatoes waiting to soak up every drop of sauce. Whether you’re cooking for family, friends, or just yourself, this dish delivers comfort and elegance in equal measure.
Ingredients:
- 1½ to 2 pounds pork tenderloin, trimmed
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon whole-grain mustard (optional, for texture)
- Fresh parsley or thyme, for garnish
Instructions:
- Pat the pork tenderloin dry with paper towels and season generously on all sides with salt and black pepper. Let it sit at room temperature for about 10 minutes to ensure even cooking.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the pork tenderloin and sear on all sides until golden brown, about 2–3 minutes per side.
- Reduce the heat to medium and continue cooking the pork until it reaches an internal temperature of 145°F (63°C). Remove the pork from the skillet and transfer it to a plate. Tent loosely with foil to rest.
- In the same skillet, lower the heat to medium-low and add the butter. Once melted, stir in the minced shallot and cook for 2–3 minutes until softened and fragrant.
- Add the garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1–2 minutes to slightly reduce.
- Stir in the Dijon mustard and whole-grain mustard, mixing until fully incorporated.
- Slowly pour in the heavy cream, stirring continuously. Add the thyme and let the sauce simmer gently for 4–6 minutes until thickened and silky.
- Slice the rested pork tenderloin into medallions and return them to the skillet, along with any juices on the plate.
- Spoon the sauce over the pork and let everything warm together for 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with fresh herbs and serve immediately.
Pork Tenderloin with Dijon Mustard Cream Sauce
Ingredients
Equipment
Method
- Season pork tenderloin with salt and pepper.
- Sear pork in olive oil in a skillet until golden and cooked through. Remove and rest.
- Sauté shallot and garlic in butter in the same skillet.
- Deglaze with chicken broth, then stir in Dijon mustard.
- Add cream and thyme and simmer until thickened.
- Slice pork, return to sauce, and serve warm.
Notes
Tips & Tricks
- Don’t overcook the pork. Pork tenderloin is best when slightly blush in the center. Use a meat thermometer for perfect results.
- Let the pork rest before slicing to keep it juicy.
- If the sauce thickens too much, add a splash of chicken broth or cream to loosen it.
- For extra depth, add a splash of white wine when deglazing the pan before the broth.
Variations
- Add mushrooms to the sauce for an earthy twist.
- Stir in a spoonful of honey for a sweet-and-savory honey Dijon version.
- Use rosemary or tarragon instead of thyme for a different herbal note.
- Swap heavy cream for half-and-half for a lighter sauce.
Serving Suggestions
This pork tenderloin pairs beautifully with creamy mashed potatoes, buttered egg noodles, or fluffy rice. Roasted green beans, asparagus, or glazed carrots make excellent sides. Don’t forget crusty bread to mop up that incredible sauce.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth to refresh the sauce.
FAQ
- Can I use pork loin instead of tenderloin? Pork loin is larger and less tender, so cooking times will vary. Tenderloin is recommended.
- Is Dijon mustard spicy? Dijon is tangy and flavorful, not overly spicy.
- Can this be made ahead? The sauce can be made ahead, but cook the pork fresh for best texture.
History / Fun Facts
Dijon mustard originates from Dijon, France, and has been a staple in French cooking for centuries. Pairing mustard with cream is a classic French technique, often used for poultry and pork, creating sauces that are both bold and refined.
