Savory Oven-Baked Pork Tenderloin with Dijon Cream Sauce Recipe
Introduction
This savory oven-baked pork tenderloin is juicy and flavorful, paired perfectly with a rich Dijon cream sauce. It’s an easy yet elegant dish that’s sure to impress family and guests alike.
Ingredients
- 1 lb Pork Tenderloin
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 2 tbsp Dijon Mustard
- 1 cup Chicken Broth
- 2 tbsp Fresh Parsley, chopped
Instructions
- Step 1: Trim any excess fat from the pork tenderloin and season generously with salt, black pepper, garlic powder, onion powder, and dried thyme.
- Step 2: Preheat your oven to 400°F (200°C).
- Step 3: Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
- Step 4: Transfer the seared pork to the preheated oven and bake for 20-25 minutes or until it reaches an internal temperature of 145°F (63°C).
- Step 5: While the pork bakes, melt butter in the same skillet. Add minced garlic and sauté until fragrant, about 1 minute.
- Step 6: Stir in heavy cream and chicken broth. Add Dijon mustard and cook until the sauce thickens, about 5 minutes. Season with salt and pepper to taste.
- Step 7: Remove the pork from the oven and let it rest for 5-10 minutes to retain its juices.
- Step 8: Slice the pork into thick pieces and serve topped with the creamy Dijon sauce. Garnish with fresh parsley.
Tips & Variations
- For a lighter sauce, substitute half-and-half for heavy cream.
- Use fresh garlic and thyme for a brighter, more intense flavor.
- Avocado oil can replace olive oil for a different flavor profile when searing.
- Vegetable broth works well as a substitute for chicken broth in the sauce.
Storage
Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the pork and breaking the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the pork tenderloin entirely on the stovetop?
While searing the pork on the stove adds great flavor, finishing it in the oven ensures even cooking and tenderness. Cooking it fully on the stove risks uneven doneness and dryness.
How do I know when the pork is perfectly cooked?
Use a meat thermometer to check the internal temperature. The pork is perfectly cooked at 145°F (63°C), which keeps it juicy and safe to eat.
PrintSavory Oven-Baked Pork Tenderloin with Dijon Cream Sauce Recipe
This Savory Oven-Baked Pork Tenderloin with Dijon Cream Sauce is a tender and juicy main dish featuring perfectly roasted pork tenderloin seared to golden perfection and finished in the oven. The rich and tangy Dijon cream sauce made with butter, garlic, heavy cream, chicken broth, and Dijon mustard complements the pork beautifully. Garnished with fresh parsley, this elegant yet simple recipe is perfect for a satisfying family dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pork Tenderloin
- 1 lb Pork Tenderloin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 2 tbsp Olive Oil
Dijon Cream Sauce
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 2 tbsp Dijon Mustard
- 1 cup Chicken Broth
- 2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Season the pork: Trim any excess fat from the pork tenderloin and season generously with salt, black pepper, garlic powder, onion powder, and dried thyme to build layers of flavor.
- Preheat the oven: Set your oven to 400°F (200°C) so it’s hot and ready to properly roast the pork tenderloin.
- Sear the pork: Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until a golden brown crust forms, about 3-4 minutes per side, locking in juices.
- Bake the pork: Transfer the skillet or place the seared pork on a baking dish and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for perfect doneness.
- Make the sauce: While the pork bakes, melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant, approximately 1 minute, enhancing the flavor base.
- Combine sauce ingredients: Stir in heavy cream and chicken broth, mixing well. Add Dijon mustard and cook the sauce, stirring occasionally, until it thickens about 5 minutes. Adjust seasoning to taste.
- Rest the pork: Remove the pork from the oven and let it rest for 5-10 minutes to allow the juices to redistribute, ensuring moist and tender slices.
- Serve: Slice the pork into thick medallions and spoon the creamy Dijon sauce over the top. Garnish with chopped fresh parsley for color and added freshness before serving.
Notes
- Use a meat thermometer to ensure the pork reaches 145°F (63°C) for safe and juicy results.
- Substitute avocado oil for olive oil for a slightly different flavor in searing.
- Fresh garlic and thyme can be used instead of dried for a brighter flavor.
- Half-and-half cream can replace heavy cream for a lighter sauce, though it will be less rich.
- Allowing the pork to rest after baking is key to maintaining its juiciness and tenderness.
Keywords: pork tenderloin recipe, oven-baked pork, Dijon cream sauce, easy pork dinner, roasted pork tenderloin, creamy sauce pork
