Best-Ever Pork Tenderloin with Dijon Cream Sauce Recipe
Juicy, boldly seasoned pork with an irresistibly creamy, tangy Dijonnaise twist—that’s exactly what you get with this Best-Ever Pork Tenderloin with Dijon Cream Sauce. This recipe brings together succulent pork tenderloin, fragrant herbs, and that signature golden sear, all finished with a silky sauce you’ll want to lick straight off the plate. Easy enough for a weeknight but dramatic enough for guests, this dish never fails to make a lasting impression and will quickly earn a top spot in your dinner rotation.

Ingredients You’ll Need
Every ingredient in this dish packs a punch, coming together to build flavor, fragrance, and perfect texture. Most are pantry staples, but each is chosen with care to create the signature taste and creamy richness that makes Best-Ever Pork Tenderloin with Dijon Cream Sauce such a standout. Let’s break down the essentials:
- 1.5 lbs pork tenderloin: The star of the show—lean, tender, and quick to cook, it soaks up all those incredible flavors.
- 2 tbsp Dijon mustard: This is the secret to tangy, sharp, and lavishly complex sauce everyone raves about.
- 1 cup heavy cream: Your key to getting that irresistible, rich, melt-in-your-mouth sauce.
- 1 tbsp fresh thyme (or rosemary): Adds a rush of aromatics; both herbs work gorgeously, but thyme is classic here.
- 4 garlic cloves, minced: The aromatic foundation—a must for depth and a bit of warmth in every bite.
- 1 cup low-sodium chicken broth: Adds savory backbone to the sauce and helps deglaze all that gold from the pan.
- Salt and pepper to taste: Never skip the seasoning! It unlocks big flavor in both pork and sauce.
- 1 tbsp olive oil: Essential for building a golden, caramelized crust on your tenderloin before roasting.
How to Make Best-Ever Pork Tenderloin with Dijon Cream Sauce
Step 1: Preheat and Prep the Oven
Start by cranking your oven to 400°F (200°C) and giving your baking dish just a quick mist of nonstick spray. This gets you set up for a smooth, mess-free finish while your pork roasts to juicy perfection.
Step 2: Season and Coat the Pork
Pat your pork tenderloin completely dry (it’s a must for that coveted crust!). Now rub all sides thoroughly with salt, pepper, and a generous slathering of Dijon mustard. This creates a savory, tangy base layer and infuses every bite with flavor from the inside out.
Step 3: Sear for Flavor
Heat olive oil in an oven-proof skillet on medium-high heat until shimmering. Sear the pork on every side—about 3-4 minutes each—until gorgeously golden. This step locks in juices and builds craveable fond in the pan, which is your secret weapon for the sauce.
Step 4: Roast to Juicy Perfection
Transfer the whole skillet straight to your preheated oven. Roast for 15-20 minutes, or until a thermometer reads 145°F (63°C) at the thickest part. Don’t rush: perfect doneness is what makes Best-Ever Pork Tenderloin with Dijon Cream Sauce truly memorable.
Step 5: Make the Dijon Cream Sauce
Once the pork is done, let it rest on a board. In the same skillet, sauté minced garlic just until fragrant—no more than a minute. Pour in chicken broth, scraping up every delicious browned bit, then swirl in heavy cream and your extra Dijon. Turn the heat down and let it simmer until thickened and heavenly.
Step 6: Slice and Serve
Slice your rested pork into thick medallions, then spoon that dreamy Dijon cream sauce all over the top. You’ll want to gather every last drop—this is what makes the Best-Ever Pork Tenderloin with Dijon Cream Sauce unforgettable.
How to Serve Best-Ever Pork Tenderloin with Dijon Cream Sauce

Garnishes
A sprig of fresh thyme or rosemary instantly livens the plate and hints at the herby notes in the sauce. For extra pop, sprinkle with a pinch of flaky sea salt right before serving—just that last little bit to wake up all the flavors.
Side Dishes
This dish is made for soaking up the luscious sauce! Creamy mashed potatoes, steamed green beans, or buttered asparagus make perfect companions, but don’t overlook a bed of fluffy rice or roasted root vegetables for hearty, wholesome flavor.
Creative Ways to Present
For a dinner party twist, slice the pork medallions and shingle them artfully on a large platter, pouring the sauce right down the center. Or, for stunning individual plates, layer the sauce first, then nestle pork on top and finish with herbs. Either way, the sauce is what people will talk about!
Make Ahead and Storage
Storing Leftovers
Leftover Best-Ever Pork Tenderloin with Dijon Cream Sauce keeps beautifully in the fridge. Place pork and sauce in separate airtight containers for up to 3 days. The sauce will thicken as it chills, but a quick reheat restores it to silky glory.
Freezing
You can freeze both pork and sauce, though the cream may separate a bit. Freeze pork medallions and sauce in separate tightly sealed containers for up to 2 months. Thaw gently in the refrigerator overnight for best texture before reheating.
Reheating
Reheat pork gently in a covered dish with a splash of chicken broth or water at 300°F (150°C), just until warmed through. Warm the Dijon cream sauce separately over low heat, whisking constantly to restore its creamy consistency. Pour sauce over pork right before serving.
FAQs
Can I use another cut of pork besides tenderloin?
While pork tenderloin is ideal because it cooks quickly and stays perfectly tender, you could use a pork loin or boneless pork chops. Just adjust your cooking times accordingly to avoid overcooking.
Is there a substitute for heavy cream in the Dijon cream sauce?
If you need a lighter alternative, try half-and-half or full-fat coconut milk. For the silkiest, richest version of Best-Ever Pork Tenderloin with Dijon Cream Sauce, though, heavy cream really is the gold standard.
How do I know when the pork is perfectly cooked?
The key is an instant-read thermometer: your pork should hit 145°F at the thickest part. Resting is crucial—it allows the juices to redistribute, giving you moist, tender slices every time.
Can I make the Dijon cream sauce ahead of time?
Absolutely! Make and cool the sauce, then refrigerate in a sealed container. Reheat over low heat, whisking until smooth. If it’s too thick, just add a splash of chicken broth or water.
What’s the best wine to enjoy with this dish?
A crisp Chardonnay or a light Pinot Noir complements the robust flavors of the Best-Ever Pork Tenderloin with Dijon Cream Sauce beautifully. Both bring out the creamy, tangy notes of the sauce and the savory richness of the pork.
Final Thoughts
Once you taste just how tender, juicy, and full of flavor this Best-Ever Pork Tenderloin with Dijon Cream Sauce is, you’ll wonder how you ever lived without it. If you’re looking for a new dinner hero—one that’s both weeknight-easy and totally guest-worthy—give this a try. Your kitchen (and your guests) will thank you!
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Best-Ever Pork Tenderloin with Dijon Cream Sauce Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in the succulent flavors of the Best-Ever Pork Tenderloin with Dijon Cream Sauce. This dish is a perfect blend of tender pork, savory Dijon mustard, and creamy sauce that will elevate your dinner to a whole new level.
Ingredients
Main Ingredients:
- 1.5 lbs pork tenderloin
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- 1 tbsp olive oil
For the Dijon Cream Sauce:
- 1 cup heavy cream
- 1 tbsp fresh thyme (or rosemary)
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
Instructions
- Preheat and Prep: Preheat oven to 400°F (200°C) and lightly spray a baking dish with nonstick cooking spray.
- Rub and Sear: Pat the pork tenderloin dry, season with salt, pepper, and Dijon mustard. Heat olive oil in a skillet, sear pork on all sides until golden brown.
- Roast: Transfer skillet to the oven, roast pork for 15-20 minutes until internal temperature reaches 145°F (63°C).
- Make the Sauce: Remove pork, sauté minced garlic in the skillet, add chicken broth, cream, and Dijon mustard.
- Serve: Slice pork, drizzle with sauce, and serve.
Notes
- For added flavor, you can sprinkle some fresh thyme or rosemary on top before serving.
- Ensure the pork reaches the recommended internal temperature for safe consumption.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg
Keywords: Pork Tenderloin, Dijon Cream Sauce, Dinner Recipe