Pork Dijon Cream (Print-Friendly Version)
Succulent pork and zesty cream sauce with fresh herbs—an elegant yet easy dinner for busy nights.
# Ingredients You'll Need:
→ Pork Preparation
01 -
680 g pork tenderloin
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
1 tablespoon olive oil
05 -
2 tablespoons Dijon mustard
→ Dijon Cream Sauce
06 -
240 ml heavy cream
07 -
4 garlic cloves, minced
08 -
240 ml low-sodium chicken broth
09 -
1 tablespoon fresh thyme leaves or rosemary, finely chopped
# How to Make It:
01 -
Slice the rested pork into medallions. Place them on plates and drizzle generously with the Dijon cream sauce.
02 -
In the same skillet, sauté minced garlic over medium heat until you can smell it, around a minute. Add chicken broth, scraping up any bits stuck to the pan. Mix in the heavy cream, leftover Dijon mustard, and thyme or rosemary. Let it gently simmer until it thickens a bit.
03 -
Get the olive oil hot in an oven-safe skillet on medium-high. Sear the pork all around until it’s nice and golden, about 3 to 4 minutes on each side.
04 -
Put the skillet in the oven. Roast for 15 to 20 minutes until the internal temperature hits 63°C. Take the pork out and let it rest covered loosely on a cutting board.
05 -
Set your oven to preheat at 200°C. Give a baking dish a quick spritz of nonstick spray or brush it lightly with oil.
06 -
Dry the pork tenderloin using paper towels. Season it well with salt and black pepper on every side, then smear it all over with Dijon mustard.
# Extra Information:
01 -
Letting the pork rest after roasting helps keep it juicy and makes slicing easier.