Best Pork Tenderloin with Dijon Cream Sauce

This Pork Tenderloin with Dijon Cream Sauce comes together in about 30 minutes and is all cooked in one skillet for a quick and easy weeknight dinner that your family will love! You can switch up the seasonings to suit your taste!

Let’s dive in because this recipe is about to be your new favorite!

Ingredient Breakdown

Pork Tenderloins

• 2 pieces pork tenderloins (1 1/2 to 2 lbs each) Trimmed of excess fat.

Seasoning and Marinade

• 2 pinches kosher salt Use more to taste.
• 1 pinch freshly ground black pepper Use more to taste.
• 1 teaspoon dried oregano
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 3 tablespoons olive oil Extra virgin preferred.

Sauce Ingredients

• 1 tablespoon whole grain Dijon mustard Can substitute with regular Dijon.
• 1 tablespoon pure maple syrup Can substitute with honey.
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low-sodium soy sauce Use coconut aminos for a gluten-free option.
• 2 tablespoons unsalted butter For better flavor.
• 2 cloves garlic (finely minced or pressed) Optional if you’re not a garlic fan.
• 2 tablespoons fresh-squeezed lemon juice Can substitute with vinegar.
• 1/2 cup heavy whipping cream Substitutes can alter the flavor.
• 1 to 3 tablespoons water To adjust sauce consistency.
• 1 teaspoon additional dried thyme Adjust to taste.

How to Make Pork Tenderloin with Dijon Cream Sauce

1. Preheat the oven to 375°F. Trim excess fat from the tenderloins and pat them dry with a paper towel. In a small bowl, combine the kosher salt, pepper, oregano, rosemary, thyme, onion powder, and cumin. This spice blend is going to give you tons of flavor!, Massage it into the tenderloins generously.

2. In another bowl, whisk together 1 tablespoon of olive oil, Dijon mustard, maple syrup, Worcestershire sauce, and soy sauce. Set this glaze aside for now, it’s gonna be golden!

3. Heat the remaining olive oil in a skillet over medium-high heat. Sear the tenderloins until they’re a beautiful golden brown, about 3–4 minutes on each side. The sizzling sound? That’s your cue! As those lovely aromas fill your kitchen, transfer the seared tenderloins to a baking sheet and coat them in that tasty glaze mixture.

4. Roast in the preheated oven for about 15 minutes, then flip and continue roasting for another 15 minutes until the internal temperature reaches 145°-150°F. Once done, remove them from the oven and let them rest for a few minutes, this helps keep them juicy.

5. While the pork is resting, let’s make that creamy sauce! In the same skillet, melt 2 tablespoons of butter and sauté the minced garlic until fragrant. It should smell like heaven! Then add the lemon juice and heavy cream, scraping the yummy bits off the bottom of the pan. This is where all the flavor lives!

6. Let the sauce simmer for a couple of minutes before adding the new thyme and seasoning with salt and pepper to taste. If it’s too thick for your liking, thin it out with a tablespoon or two of water until you reach that perfect creamy sauce consistency.

7. Slice the tenderloins and drizzle with the pan sauce, oh, and garnish with fresh herbs for that beautiful touch!

If you loved this Best-Ever Pork Tenderloin with Dijon Cream Sauce, be sure to check out my Balsamic Glazed Pork Tenderloin or my Garlic Herb Air Fryer Pork Tenderloin!

Why This Recipe Works

Quick & Easy

This recipe comes together in under 30 minutes, making it perfect for busy weeknights when you want something hearty and satisfying without spending the whole evening in the kitchen.

One Pot Wonder

Minimal cleanup required! Searing in one skillet and finishing up the sauce there means you’ll only be washing one pan. This is a total win for me!

Customizable

You can easily adjust it to give the dish your own twist. Have some herbs from your garden? Toss them in! Want to switch up the sauces? Go ahead, it’s all about making it work for your family.

Loaded with Flavor

The combination of mustard, maple syrup, and cream creates a well-rounded sauce that’s going to knock everyone’s socks off! It’s comfort food at its absolute best.

Crowd-Pleaser

With such a rich, creamy sauce and juicy meat, this dish is bound to be a hit among your whole family. It satisfies those awkward dinner moments when you’re just not sure what everyone’s going to love. Trust me on this!

Serving & Storage Tips

How to Serve This Dish

I love serving this with some roasted vegetables or a simple side salad, it balances out the richness of the sauce perfectly. You could also pair it with mashed potatoes to soak up all that creamy sauce. Yum!

Storing Leftovers

If you have any leftovers (which I highly doubt!), store them in an airtight container in the refrigerator for up to three days. I find it gets even better on day two!

Reheating Instructions

To reheat, either pop it in the microwave for a couple of minutes or warm it up gently in a skillet over low heat, just to preserve that sauce. If it thickens, add a splash of water to bring it back to life.

Freezer Friendly

This dish really shines fresh, but if you want to freeze it, keep the sauce and meat separate. It can be frozen for up to 3 months. Just thaw overnight in the fridge before reheating.

So there you have it! Your new best-ever pork tenderloin with Dijon cream sauce recipe awaits. I can’t wait to hear how it turns out for you.

Happy cooking, friends! And follow us on Pinterest for daily inspiration that brings warmth to your table!

Best-Ever Pork Tenderloin with Dijon Cream Sauce

A quick and easy weeknight dinner featuring tender pork loin smothered in a creamy Dijon sauce, perfect for family meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Pork Tenderloins

• 2 pieces pork tenderloins (1 1/2 to 2 lbs each) Trimmed of excess fat.

Seasoning and Marinade

• 2 pinches kosher salt Use more to taste.
• 1 pinch freshly ground black pepper Use more to taste.
• 1 teaspoon dried oregano
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 3 tablespoons olive oil Extra virgin preferred.

Sauce Ingredients

• 1 tablespoon whole grain Dijon mustard Can substitute with regular Dijon.
• 1 tablespoon pure maple syrup Can substitute with honey.
• 1 tablespoon Worcestershire sauce
• 1 tablespoon low-sodium soy sauce Use coconut aminos for a gluten-free option.
• 2 tablespoons unsalted butter For better flavor.
• 2 cloves garlic (finely minced or pressed) Optional if you’re not a garlic fan.
• 2 tablespoons fresh-squeezed lemon juice Can substitute with vinegar.
• 1/2 cup heavy whipping cream Substitutes can alter the flavor.
• 1 to 3 tablespoons water To adjust sauce consistency.
• 1 teaspoon additional dried thyme Adjust to taste.

Method

 

Preparation

1. Preheat the oven to 375°F.
2. Trim excess fat from the tenderloins and pat them dry with a paper towel.
3. In a small bowl, combine the kosher salt, pepper, oregano, rosemary, thyme, onion powder, and cumin. Massage this spice blend generously into the tenderloins.

Cooking

1. In another bowl, whisk together 1 tablespoon of olive oil, Dijon mustard, maple syrup, Worcestershire sauce, and soy sauce. Set aside the glaze.
2. Heat the remaining olive oil in a skillet over medium-high heat. Sear the tenderloins until golden brown, about 3–4 minutes on each side.
3. Transfer the seared tenderloins to a baking sheet and coat them in the glaze mixture.
4. Roast in the preheated oven for about 15 minutes, then flip and continue roasting for another 15 minutes until the internal temperature reaches 145°-150°F.
5. Remove from the oven and let the pork rest for a few minutes.
6. While the pork is resting, melt 2 tablespoons of butter in the same skillet and sauté the minced garlic until fragrant.
7. Add lemon juice and heavy cream, scraping the bits off the bottom of the pan until the sauce is smooth.
8. Let the sauce simmer for a couple of minutes and adjust with salt, pepper, and thyme as needed. Thin with water if too thick.
9. Slice tenderloins and drizzle with the creamy sauce, garnishing with fresh herbs.

Notes

Serve with roasted vegetables or mashed potatoes to balance the richness. Leftovers should be stored in an airtight container and can last up to three days in the fridge.