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Slightly overlapping pork tenderloin medallions covered in a thick, velvety pale-yellow mustard cream sauce garnished with chopped parsley and fresh thyme sprigs.

Exquisite Pork Tenderloin with Dijon Cream Sauce

Achieve restaurant-quality results with this Pork Tenderloin with Dijon Cream Sauce. Featuring thick-cut, pan-seared medallions with a caramelized crust, smothered in a rich, pale-yellow creamy sauce studded with whole grain mustard seeds.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs pork tenderloin Silver skin removed, sliced into 1-inch (2.5cm) thick medallions.
  • 1 tbsp olive oil 15ml.
  • 1 tbsp unsalted butter 15g, for basting the pork.
  • 1 tsp kosher salt 5g.
  • 0.5 tsp black pepper 2g.
  • 0.5 cup low-sodium chicken broth 120ml, for deglazing.
  • 0.75 cup heavy whipping cream 180ml.
  • 1 tbsp Dijon mustard 15g, smooth variety.
  • 1.5 tbsp whole grain mustard 22g.
  • 2 tbsp fresh parsley 10g, finely chopped.
  • 4 sprigs fresh thyme Small, whole sprigs.

Equipment

  • 1 Heavy-bottomed skillet Stainless steel or cast-iron preferred for optimal caramelization.
  • 1 Flat Whisk Essential for deglazing the pan and scraping up the fond.

Instructions
 

Cooking Instructions
  1. Remove the silver skin from the tenderloin and slice it into thick-cut, 1-inch (2.5cm) medallions. Pat completely dry with paper towels and season both sides with kosher salt and black pepper.
  2. Heat olive oil in a skillet over medium-high heat. Add the pork medallions and sear without touching for 3-4 minutes until a dark caramelized brown crust forms. Flip, add the butter, and sear for another 3 minutes until the center is tender and fully cooked (145°F / 63°C). Remove pork to a plate.
  3. Reduce the heat to medium. Pour in the chicken broth, using a whisk to scrape up the browned bits from the bottom of the pan. Let the broth bubble and reduce by half (about 2 minutes).
  4. Whisk in the heavy cream, smooth Dijon mustard, and whole grain mustard. Simmer gently for 3-4 minutes until the pale-yellow creamy sauce is rich, thick, and velvety.
  5. Arrange the pork slightly overlapping on a plate. Generously spoon the sauce over the meat, showcasing the suspended mustard seeds. Delicately scatter the chopped green parsley and whole thyme sprigs across the sauce and plate edge.

Notes

Tip 1: Always pat your pork dry before searing. Moisture creates steam, which will prevent that gorgeous dark caramelized crust from forming.
Tip 2: Do not substitute heavy cream with milk. The fat content in heavy cream prevents the sauce from curdling when mixed with the acidic Dijon mustard.
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