Ingredients (serves 2–4)
-
1–1.5 lb (450–680g) pork tenderloin
-
Salt & black pepper, to taste
-
2 tbsp olive oil
-
3 cloves garlic, minced
-
2–3 tbsp Dijon mustard
-
1 tbsp whole-grain mustard (optional for texture)
-
2 tsp fresh thyme leaves (or 1 tsp dried)
-
½ cup (120ml) chicken broth
-
2 tbsp heavy cream (optional, for a creamier sauce)
Instructions
1. Preheat oven
-
Preheat oven to 400°F (200°C).
2. Sear the pork
-
Season the pork tenderloin generously with salt and pepper.
-
Heat olive oil in an oven-safe skillet over medium-high heat.
-
Sear the tenderloin on all sides until golden brown, about 3–4 minutes per side.
3. Make the Dijon topping
-
In a small bowl, mix Dijon mustard, whole-grain mustard, minced garlic, and thyme.
-
Brush mixture over the seared tenderloin.
4. Roast in the oven
-
Transfer the skillet to the oven and roast 15–20 minutes, or until the internal temperature reaches 145°F (63°C).
5. Make the sauce (optional)
-
Remove the pork and let it rest.
-
Place the skillet back on the stove over medium heat, add chicken broth and scrape up any browned bits.
-
Stir in heavy cream if desired, simmer 2–3 minutes until slightly thickened.
-
Pour sauce over sliced pork.
6. Serve
-
Slice pork tenderloin into medallions and serve with sauce.
-
Pairs well with roasted vegetables, mashed potatoes, or a fresh salad.
✅ Tips:
-
Letting the pork rest 5–10 minutes after cooking keeps it juicy.
-
You can add a splash of white wine to the sauce for extra depth.
-
For a quicker version, marinate the tenderloin in Dijon mustard and herbs for 30 minutes before searing.
I can also give a one-pan Dijon pork tenderloin with vegetables version that roasts everything together for easy weeknight cooking. Do you want me to do that?
