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Best Pork Tenderloin With Dijon Mustard Cream Sauce

Best Pork Tenderloin with Dijon Mustard Cream Sauce, a tender, pan seared pork tenderloin served with a smooth Dijon mustard cream sauce made with garlic, shallots, and fresh thyme.
Calories:
Author: Sandra Myers

Ingredients

For the pork and sauce

  • 1.2 lbs or about 550 g pork tenderloin
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 small shallot finely chopped
  • ½ cup or 120 ml chicken broth
  • ½ cup or 120 ml heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • Fresh parsley for garnish

Instructions

  • Pat pork dry, season with salt and pepper, and rest for 10 minutes.
  • Sear pork in hot oil until golden on all sides, then set aside.
  • Sauté garlic and shallots until soft and fragrant.
  • Add chicken broth and reduce slightly, scraping up browned bits.
  • Stir in cream, Dijon, and thyme; simmer until thick and silky.
  • Return pork to pan and cook until internal temp reaches 145°F (63°C).
  • Rest briefly, slice, spoon sauce over, and serve.