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Best-Ever Pork Tenderloin with Creamy Dijon Sauce

Juicy pan-seared pork medallions smothered in a rich, velvety garlic Dijon cream sauce. A restaurant-quality meal in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Meat
  • 1.5 lbs pork tenderloin trimmed and cut into medallions
  • 1 tsp salt kosher
  • 0.5 tsp black pepper freshly cracked
  • 2 tbsp olive oil
The Sauce
  • 2 tbsp unsalted butter divided
  • 1 shallot minced
  • 2 cloves garlic minced
  • 0.5 cup white wine dry, or chicken broth
  • 1 cup heavy cream
  • 2 tbsp Dijon mustard smooth
  • 1 tsp fresh thyme chopped

Equipment

  • Large Skillet (Cast Iron or Stainless Steel)
  • Tongs
  • Sharp knife
  • Meat thermometer

Method
 

  1. Slice the pork tenderloin into 1-inch thick medallions. Season generously with salt and pepper.
  2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
  3. Sear pork for 3-4 minutes per side until golden brown. Remove from pan and set aside.
  4. Reduce heat to medium. Add remaining butter and shallots, sautéing for 2 minutes.
  5. Add garlic and cook for 30 seconds. Deglaze pan with wine, scraping up browned bits.
  6. Whisk in heavy cream and Dijon mustard. Simmer for 3 minutes until sauce is thick and viscous.
  7. Return pork and juices to the pan, coating with sauce. Garnish with thyme and serve.

Notes

Be careful not to overcook the pork; it should be slightly pink in the center (145°F).