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Pan-Seared Pork Tenderloin with Creamy Dijon Sauce

Tender, juicy pork tenderloin medallions seared to perfection and smothered in a rich, savory garlic and mustard cream sauce.
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: 380
Ingredients Equipment Method Notes

Ingredients
  

The Pork
  • 1.5 lbs pork tenderloin whole
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
The Sauce
  • 2 tbsp butter divided
  • 3 cloves garlic minced
  • 0.5 cup chicken broth or dry white wine
  • 1 tbsp Dijon mustard
  • 0.5 cup heavy cream
  • 1 bunch fresh thyme for garnish

Equipment

  • Large skillet (cast iron or stainless steel)
  • Meat thermometer
  • Tongs
  • Whisk

Method
 

  1. Season the pork tenderloin generously with salt, pepper, garlic powder, and dried thyme.
  2. Heat oil and 1 tbsp butter in a large skillet over medium-high heat. Sear pork on all sides until browned (about 6-8 minutes).
  3. Reduce heat and continue cooking until internal temperature reaches 145°F (63°C). Remove pork and let rest.
  4. In the same pan, melt remaining butter and sauté minced garlic for 30 seconds.
  5. Deglaze the pan with broth, scraping up browned bits. Simmer for 2 minutes.
  6. Whisk in Dijon mustard and heavy cream. Simmer until sauce thickens.
  7. Slice pork into medallions, arrange on a plate, and pour sauce over top.

Notes

Serve with mashed potatoes or cauliflower mash to soak up the extra sauce.