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pork tenderlion with Creamy mustard sauce

Pork Tenderloin With Creamy Dijon Sauce 

Looking for a quick and tasty weeknight dinner? Try Pork Tenderloin with Creamy Dijon Sauce. Tender pork, rich sauce, and ready in just 30 minutes.
5 from 3 votes
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Course Main Course
Cuisine American

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.
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