Description
A delicious Pork Tenderloin served with a creamy, tangy Dijon sauce that’s perfect for family gatherings.
Ingredients
Scale
- 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 the oven to 400°F (200°C).
- Pat the pork tenderloin dry, trim excess fat, and season with salt and black pepper.
- Heat olive oil in a large, oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the internal temperature reaches 145°F (63°C).
- Remove from the oven, tent with foil, and let rest for 5 minutes.
- In the same skillet on medium heat, sauté minced garlic until fragrant.
- Pour in the chicken broth, scraping up browned bits. Stir in Dijon mustard and heavy cream; simmer for 3-4 minutes until slightly thickened.
- Stir in butter and chopped fresh thyme (or dried thyme), taste, and adjust seasoning.
- Slice the rested pork and place on a platter, spooning the creamy Dijon sauce over the top. Garnish with parsley and serve with lemon wedges if desired.
Notes
Make sure to use a meat thermometer for perfect doneness. If the sauce is too thick, add a splash more chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg