Description
A succulent pork tenderloin enveloped in a luxurious Dijon mustard cream sauce, perfect for any occasion.
Ingredients
Scale
- 1.2 lbs (≈550 g) pork tenderloin
- Salt and freshly ground black pepper
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup (120 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
Instructions
- Pat the pork tenderloin dry with paper towels and season generously with salt and pepper.
- In a large skillet over medium-high heat, add olive oil and sear the pork tenderloin on all sides until golden brown, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, add minced garlic and chopped shallot; sauté for 1–2 minutes until fragrant.
- Pour in chicken broth, scraping up browned bits. Simmer for 2–3 minutes.
- Reduce heat to low and stir in heavy cream, Dijon mustard, and thyme. Let simmer for 3–4 minutes.
- Return the pork to the skillet, spooning sauce over it, and simmer an additional 5–7 minutes until internal temperature reaches 145°F (63°C).
- Slice the pork into medallions and spoon the Dijon mustard cream sauce over the top. Garnish and serve immediately.
Notes
For added flavor, scrape the browned bits in the skillet during sauce preparation. You can customize the sauce further by adding white wine or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 90mg