Creamy Dijon Pork Tenderloin

Creamy Dijon Pork Tenderloin sliced and drizzled with a rich, velvety Dijon cream sauce, served on a rustic plate with fresh herbs. A savory, easy-to-make pork dinner from FoodForYourGood.com — Juicy, Creamy Dijon Pork Tenderloin coated in a luscious Dijon cream sauce—an easy, flavorful dish for any occasion! Full recipe at FoodForYourGood.com

Creamy Dijon Pork Tenderloin: A Flavorful, Foolproof Favorite

If you’re looking for a dish that’s both elegant and incredibly easy to make, this Creamy Dijon Pork Tenderloin is the one! It’s juicy, tender, and coated in a rich, velvety Dijon cream sauce that’s packed with flavor. Whether it’s a cozy weeknight dinner or a meal to impress guests, this recipe delivers restaurant-quality results with minimal effort.

Now, let’s talk about Dijon mustard! This bold, tangy ingredient originated in Dijon, France, where it’s been a staple since the 1800s. Unlike regular mustard, Dijon is smoother, sharper, and made with white wine, giving it that unmistakable depth of flavor. And when combined with heavy cream, it creates a sauce that’s both luxurious and well-balanced—not too rich, not too sharp, but just right.

Even better, this one-pan recipe comes together in under 30 minutes, making it perfect for busy cooks who still want gourmet flavor. So, why wait? Let’s get cooking and bring a little French-inspired magic to your table tonight!

Recipe Yield: 4 servings

INGREDIENTS

1 ½ lb pork tenderloin
1 ¼ tsp salt (divided)
½ tsp black pepper
1 tbsp olive oil
1 tbsp unsalted butter
3 cloves garlic, minced
½ cup chicken broth (low-sodium)
¾ cup heavy cream
1 tsp fresh thyme (or ½ tsp dried)
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp lemon juice

INSTRUCTIONS

1. Season & sear the pork: Pat the pork tenderloin dry, then season with 1 tsp salt and ½ tsp black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 3-4 minutes per side until golden brown. Reduce heat to medium, cover the skillet, and cook for 15-18 minutes, flipping occasionally, until the internal temperature reaches 155-160°F for fully cooked pork with no pink inside. Transfer to a plate and tent with foil.

2. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up browned bits. Stir in heavy cream, Dijon mustard, Worcestershire sauce, thyme, lemon juice, and remaining ¼ tsp salt. Simmer for 3-4 minutes until thickened slightly.

3. Slice & serve: Slice the pork into ½-inch medallions. Spoon the Dijon cream sauce over the top. Serve immediately with roasted vegetables, mashed potatoes, or buttered noodles.

Helpful Tips to Perfect This Recipe

Let the pork rest: Tent with foil for 5 minutes after cooking to keep it juicy.
Balance the sauce: Dijon is bold—lemon juice and Worcestershire round out the flavors.
Sear for flavor: Don’t skip browning the pork—it locks in moisture and adds depth.

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