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Juicy Pork Tenderloin with Dreamy Dijon Sauce

Tender, pan-seared pork medallions smothered in a rich, creamy, and tangy Dijon mustard sauce. A 30-minute meal that tastes like fine dining.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pork
  • 1.5 lbs pork tenderloin trimmed and sliced into medallions
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked
Dreamy Dijon Sauce
  • 0.5 cup chicken broth low sodium
  • 0.75 cup heavy cream
  • 3 tbsp Dijon mustard smooth
  • 2 cloves garlic minced
  • 0.5 tsp dried thyme
  • 2 tbsp fresh chives chopped, for garnish

Equipment

  • Large skillet (cast iron preferred)
  • Sharp knife
  • Cutting board
  • Tongs

Method
 

  1. Trim the pork tenderloin of silverskin and slice into 1.5-inch thick medallions. Pat dry.
  2. Season pork on both sides generously with salt, pepper, and garlic powder.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Sear pork for 3-4 minutes per side until golden brown. Remove and set aside.
  4. Reduce heat to medium. Add minced garlic to the pan and sauté for 30 seconds.
  5. Pour in chicken broth to deglaze, scraping up browned bits. Simmer for 2 minutes.
  6. Whisk in heavy cream, Dijon mustard, and thyme. Simmer for 3-5 minutes until sauce thickens.
  7. Return pork and juices to the pan, coating in sauce. Garnish with chives and serve immediately.

Notes

Ensure pork reaches an internal temperature of 145°F (63°C).