Ultimate Pan-Seared Pork Tenderloin with Dijon Cream Sauce
A gourmet, yet simple pork tenderloin dish served with a creamy, tangy Dijon sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Searing
- Cuisine: French
- Diet: None
Ingredients
Scale
- 1 pork tenderloin (about 1 to 1.5 lbs / 450-680g) (silverskin removed)
- 1 tbsp olive oil (15ml)
- 1 tbsp unsalted butter (15g)
- 1 tsp kosher salt (6g)
- 0.5 tsp freshly ground black pepper (1g)
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 0.25 cup dry white wine (60ml)
- 0.5 cup low-sodium chicken broth (120ml)
- 2 tbsp Dijon mustard (30g)
- 1 tbsp whole grain mustard (15g)
- 0.5 cup heavy cream (120ml)
- 2 tbsp fresh parsley (8g, finely chopped)
- Sprigs fresh thyme (for garnish)
Instructions
- Prepare the Pork Tenderloin
- Sear the Pork
- Sauté the Shallots and Garlic
- Deglaze with White Wine
- Create the Flavor Base
- Add the Cream for Richness
- Bring the Pork Back
- Slice and Serve
Notes
Rest the pork after cooking for juicy results. You can substitute chicken breast for the pork tenderloin if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 1g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg