Here’s a reliable and flavorful recipe 👇
🧑🍳 Dijon Pork Tenderloin
Ingredients (serves 4)
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1 whole pork tenderloin (about 500–700 g / 1–1.5 lb)
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2 tbsp Dijon mustard
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1 tbsp whole-grain mustard (optional, for texture)
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2 cloves garlic, minced
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1 tbsp olive oil
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1 tsp fresh thyme (or ½ tsp dried)
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1 tsp fresh rosemary, chopped (optional)
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Salt and black pepper, to taste
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½ cup white wine, chicken broth, or dry vermouth (for sauce)
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¼ cup heavy cream or crème fraîche (optional, for creamy sauce)
🔪 Instructions
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Preheat oven to 200°C / 400°F.
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Prepare the tenderloin:
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Trim any silver skin from the pork.
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Pat dry with paper towels.
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Season generously with salt and pepper.
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Make the Dijon rub:
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In a small bowl, mix Dijon mustard, whole-grain mustard, olive oil, garlic, thyme, and rosemary.
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Rub this mixture all over the pork.
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Sear (optional but adds flavor):
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Heat a large ovenproof skillet over medium-high heat.
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Add a bit of oil and sear the pork on all sides until golden brown (2–3 minutes per side).
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Roast:
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Transfer the skillet to the oven (or place pork in a roasting pan).
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Roast for 15–20 minutes, until the internal temperature reaches 63°C / 145°F.
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Remove from oven and let rest 5–10 minutes before slicing.
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Make a quick sauce (optional but delicious):
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Place the skillet back on medium heat.
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Deglaze with white wine or broth, scraping up any browned bits.
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Stir in cream (if using) and an extra teaspoon of Dijon mustard.
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Simmer until slightly thickened. Season to taste.
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Serve
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Slice pork and drizzle with the mustard sauce.
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Garnish with fresh herbs.
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🍽️ Serving suggestions
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Side dishes: roasted potatoes, green beans, mashed cauliflower, or a fresh salad.
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Wine pairing: Chardonnay, Pinot Noir, or a dry Riesling complement the mustard beautifully.
Would you like me to give you a sheet pan version (all baked together with veggies), or the creamy Dijon pan sauce version that’s a bit richer and restaurant-style?
