Pork Tenderloin with Dijon Cream Sauce
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!
Yield: 6
Materials
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.