Friends, this recipe for the Best-Ever Pork Tenderloin is sure to impress everyone. Seared pork tenderloin that is juicy and very soft, covered in a flavorful mixture of herbs and spices. It is coated with an umami-rich glaze prior to roasting and served with a delicious dijon cream sauce. It’s ideal for serving as a simple yet elegant weeknight supper or as a holiday-inspired dish for a warm, high-reward, low-effort dinner!
There are a ton of springtime holidays approaching! This weekend is Easter; do you celebrate it and have your food planned yet? Next month comes Mother’s Day, and there will be a couple more thereafter. That being said, I would be negligent if I didn’t post this recipe for pork tenderloin on the website before Easter weekend. You guys have no idea how much I like pork tenderloin. Without requiring much effort on your side, this recipe exudes a sophisticated dinner party flare! A personal favorite, eee!
The Best Pork Tenderloin You’ll Ever Have with Dijon Cream Sauce
Oh my goodness, this dijon cream sauced pork tenderloin is sure to satisfy everyone. What is this that we have here? The most sensitive portion of the pig, the pork tenderloin, is pan-seared in a hot skillet until the exterior caramelizes after it has been covered with a spice combination flavored with herbs. The tenderloin is then oven-roasted to perfection after being smothered in a delicious glaze after searing.
A simple and quick dijon cream sauce takes only a few minutes to prepare and finishes off this masterpiece. Serve this succulent pork tenderloin recipe with a creamy, flavorful, dijon mustard-infused sauce that is the ideal side dish! Yes, the entire thing is so elegantly simple at the same time.
Ingredients Needed For This Recipe
- The main attraction is the pork tenderloin! Two of these are needed for this dish. I often get my pork tenderloin from Costco since they always have it at a fair price and come in two packs. No matter where you get yours, be sure to always cut off any extra fat or silver membrane. We desire them to be nude and clean.
- Spices: I use onion powder, powdered cumin, dried oregano, dried crushed rosemary, and dried thyme.
- Olive oil: To seal in the natural fluids, sear the tenderloin!
- Dijon mustard, maple syrup, Worcestershire sauce, and soy sauce are used to make the glaze on the tenderloin. This combination is coated with glaze just prior to roasting.
- Add the butter, garlic, lemon juice, heavy cream, dijon mustard, thyme, and salt & pepper to make the dijon cream sauce. So easy, so delicious!
Why This Pork-Inspired Recipe Works
- Elegant but so simple!This recipe for handmade pork tenderloin is really simple and quick to make, yet it still has a sophisticated flare! It gives off a sultry, “I spent all day working on this recipe” vibe, but you didn’t, hehe.
- Tastes are what add flavor.This one’s for you if, like me, you’re a taste fiend. The pork tenderloin is well seasoned with a combination of spices, and it is seared to toast the spices and caramelize the exterior of the meat. Just before roasting, the glaze gives it even more delightful kick, and the dijon cream sauce takes it even further. Put another way, this delicious meal, chef’s kiss, is bursting with flavor.
- Unique event & holiday-inspired…This recipe for the greatest pork tenderloin is perfect for every day of the week, or you can keep it for special occasions like Christmas, Thanksgiving, Easter, and everything in between. What a beauty!
How To Make This Pork Tenderloin Recipe:
- Set up and tempt. Set oven temperature to 375°F. Using paper towels, pat dry the tenderloins. Combine the cumin, onion powder, oregano, rosemary, thyme, and salt & pepper to taste in a small bowl. To thoroughly mix the spices, give them a good stir. After uniformly coating the tenderloins, sprinkle the spice combination over them and massage it in. Next, put away.
- Produce glaze. One tablespoon of olive oil, dijon mustard, maple syrup, Worcestershire sauce, and soy sauce should all be combined in a different bowl. After combining the ingredients with a whisk, leave the mixture aside until needed.
- Glaze and sear the meat. The last two tablespoons of olive oil should be heated over medium-high heat in a big skillet. Sear the tenderloins for 3–4 minutes on each side, or until golden brown on both sides. The seared tenderloins should then be placed on a baking sheet. Once the glaze mixture is ready, brush it onto the tenderloins.
- After 15 minutes of roasting, carefully turn the tenderloins over. Roast the tenderloins for a further 15 minutes on the other side, or until they are done, as measured by an internal thermometer, at 145° to 150°F. When you are ready to make the pan sauce, remove the pork from the oven and place it on a chopping board or rack to rest.
Making The Dijon Cream Sauce & Serving:
- Melt the butter in the same skillet that you used to sear it over medium heat. After melting, add the garlic and cook for approximately a minute, or until fragrant. Pour in the heavy cream, dijon mustard, and lemon juice. Scrape up any fragments that are at the bottom of the skillet using a wooden tool. After bringing the sauce to a slow boil, stir in the thyme and adjust the seasoning with salt and pepper to taste. Cook the sauce for a further minute or two, or until it’s fully combined. Next, take it off the heat.
- Assist. After slicing the tenderloins into slices that are 1-2 inches thick, arrange them on a large dish. Drizzle the slices with the pan sauce. If desired, garnish the plate with fresh herbs. Serve right away with your preferred side dishes, like as salad, green beans, or mashed potatoes. Have fun!
Temperature For Perfect Pork Tenderloin
The recommended cooking temperature for this kind of meat has changed recently, per the USDA. Roasts, chops, and pork tenderloin may all be cooked to 145°F. To ensure maximum accuracy, check the temperature with a digital thermometer (we strongly advise getting one of these kitchen tools!). Allow the tenderloin to rest for a minimum of three minutes once it reaches that temperature. The core of the pork tenderloin should be the palest shade of pink.
Searing Before Roasting (Stovetop to Oven)
It’s a necessity for the greatest pork tenderloin! I implore you to not even consider taking any short cuts. Why sear meat instead of roasting it? ⇐ The natural fluids of the pork tenderloin are sealed in and the outside may caramelize when it is seared first. When meat reaches a lovely golden crust, searing or browning it unlocks extra flavor, much like my braised short ribs do.
Furthermore, the fond (seared/golden pieces) left in the skillet after browning the pork tenderloin add flavor to the dijon cream sauce 😋!
Storing Leftover Pork Tenderloin
After ensuring that any remaining pork tenderloin has cooled fully, place it in an airtight container. For one to two days, put it in the refrigerator. Warm up leftovers in the microwave until they are thoroughly reheated; you might need to add some water or stock to help the pork stay moist.
I suggest freezing any leftover pork tenderloin for extended preservation. Transfer any leftovers to a plastic bag that can be frozen by wrapping them in foil. It will store for around two months. After thawing in the fridge for the night, reheat as previously suggested.
Store the dijon cream sauce in the fridge for 5-7 days. Warm the food again in a microwave or on a stovetop over low heat. Since this sauce contains dairy, I do not advise freezing it.
More Recipes You Might Like
- Red Wine Braised Short Ribs
- Garlic Bread Grilled Cheese
- Chipotle Chicken Marinade
- Honey Baked Ham
- Cheesy One Pot Beef
Pork Tenderloin with Dijon Cream Sauce
Ingredients
For the pork tenderloin:
- 2 pork tenderloins about 1 ½ – 2 lbs each, trimmed of any excess fat, as needed
- Kosher salt & freshly ground black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- 3 tablespoons olive oil divided
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon worcestershire sauce
- 1 tablespoon low-sodium soy sauce
For the dijon cream sauce:
- 2 tablespoons unsalted butter
- 2 cloves of garlic finely minced or pressed
- 1 tablespoon fresh-squeezed lemon juice
- ½ cup heavy whipping cream
- 1 tablespoon whole grain dijon mustard
- 2 teaspoons dried thyme
- Kosher salt & freshly ground black pepper to taste
- 1 –3 tablespoons water as needed to thin
Instructions
For the pork tenderloin:
- Set up and tempt. Set oven temperature to 375°F. Trim the tenderloins of any remaining membrane (silver skin) or fat tendrils. After that, use a paper towel to pat the tenderloins dry. Combine the cumin, onion powder, oregano, rosemary, thyme, and salt & pepper to taste in a small bowl. To thoroughly mix the spices, give them a good stir. After you've sprinkled the spice mixture over the tenderloins, coat them evenly by massaging the spice blend into the meat with your hands. Next, put away.
- Produce glaze. One tablespoon of olive oil, dijon mustard, maple syrup, Worcestershire sauce, and soy sauce should all be combined in a different bowl. After combining the ingredients with a whisk, leave the mixture aside until needed.
- Glaze and sear the meat. The last two tablespoons of olive oil should be heated over medium-high heat in a big skillet. Sear the tenderloins for 3–4 minutes on each side, or until golden brown on both sides. You are not cooking them all the way through at this point; you are simply searing them well to retain moisture and enhance the flavor by caramelizing the outside. The seared tenderloins should then be placed on a baking sheet. Cover the tenderloins with a layer of prepared glaze, making sure to coat every surface.
- After 15 minutes of roasting, turn the tenderloins over. Roast the tenderloins for a further 15 minutes on the other side, or until a digital thermometer registers 145° to 150°F, which indicates doneness. Once the pan sauce is ready, remove the pork from the oven and place it on a cutting board to rest.
For the dijon cream sauce:
- Melt the butter in the same skillet that you used to sear it over medium heat. After melting, add the garlic and cook for approximately a minute, or until fragrant. Pour in the heavy cream, dijon mustard, and lemon juice. Scrape up any fragments that are at the bottom of the skillet using a wooden tool. After bringing the sauce to a slow boil, stir in the thyme and adjust the seasoning with salt and pepper to taste. Cook for a further minute or two, or until well combined. Just add 1 tablespoon of water at a time to the sauce to thin it down if it’s too thick until you have the right consistency. Next, take it off the heat.
- Assist. To serve the tenderloins family-style, cut them into slices that are 1-2 inches thick and arrange them on a big dish. Drizzle the slices with the pan sauce. If you’d like, add some fresh herbs as a garnish to give the plate a little sparkle and shine. Serve right away with your preferred side dishes, like as salad, green beans, or mashed potatoes. Have fun!
Notes
- How should leftover pork tenderloin be prepared? So many concepts! Leftovers can be chopped and used in a variety of dishes, such as tacos, quesadillas, lettuce wraps, sliders, sandwiches, and salads.
- Please read the blog post in its entirety for more tips + tricks.