Pork Tenderloin with Creamy Dijon Sauce is an excellent choice for a quick weeknight dinner. Juicy and tender pork, smothered in a delicious rich creamy sauce.
One of the greatest things about this recipe is how quick and easy it is to make. It is ready in 30 minutes. Tenderloin, which is a tender and affordable cut of pork. Pork Tenderloin with Creamy Dijon Sauce an ideal weeknight choice.
I’ve made this recipe for pork tenderloin several times now. If you are a fan of Dijon mustard, give it a try!
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NOTE: Pork tenderloin is not the same cut as pork loin, learn more at this Wikipedia link.
Pork Tenderloin With Creamy Dijon Sauce
Equipment
- large skillet
Ingredients
- 1 pound pork tenderloin, sliced into 1-inch medallions
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 cup Dijon mustard
- 1/2 cup cream
- 1/4 cup chicken broth
- 1 teaspoon dried thyme leaves
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon all-purpose flour (used for thickening, optional)
Instructions
Pork Tenderloin:
- Season the pork medallions with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add pork and cook for 4-5 minutes per side, or until browned and cooked through. Remove from skillet and cover.
Sauce:
- In the same skillet, add minced garlic and cook for 1 minute or until fragrant, Do Not let it brown.
- Stir in Dijon mustard, cream, and chicken broth. Bring to a simmer. If you prefer a thicker sauce, mix 1 tablespoon of butter with 1 tablespoon of flour to create a paste, then stir into the sauce.
- Cook until the sauce thickens slightly about 3-5 minutes. Stir in thyme leaves and season with salt and pepper to taste.
- Return the cooked medallions to the skillet. Simmer for and additional 3-4 minutes to heat through.
I always buy the family sized pack of pork tenderloin. We did this recipe last week, I doubled the recipe and used two tenderloin for 6 people. Fantastic… we will be making this again. Thanks for posting. Karen