Description
A recipe for pan-seared pork tenderloin served with a simple Dijon mustard cream sauce.
Ingredients
Scale
- 1 pork tenderloin (about 1 to 1.5 lbs)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 shallot, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
Instructions
- Pat the pork tenderloin dry and season it evenly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the pork tenderloin on all sides until browned, about 2 to 3 minutes per side.
- Reduce the heat to medium. Add the butter to the skillet.
- Add the minced shallot and cook until softened, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
- Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer.
- Reduce the heat to low. Return the pork to the skillet, spooning some sauce over it.
- Cover the skillet and cook until the internal temperature of the pork reaches 145 degrees Fahrenheit, about 15 to 20 minutes, depending on thickness.
- Remove the pork from the skillet and let it rest on a cutting board for 5 minutes before slicing.
- Stir the fresh thyme into the sauce. Taste and adjust seasoning if needed.
- Slice the pork and serve immediately with the sauce spooned over the top.
Notes
- You can use dried thyme if fresh is unavailable, using 1/2 teaspoon.
- For a thicker sauce, simmer uncovered for a few extra minutes before adding the cream.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1/3 of tenderloin with sauce
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 38
- Cholesterol: 110
Keywords: pork tenderloin, dijon sauce, cream sauce, pan-seared pork, weeknight dinner