Pork Tenderloin with Creamy Dijon Sauce | Easy Dinner Recipe

If you’ve been searching for a dinner that looks fancy but feels easy, Pork Tenderloin with Creamy Dijon Sauce might be your new favorite. Tender, juicy pork meets a velvety, tangy sauce that you whisk together in the same pan you used for searing. The result is a restaurant-worthy plate with comforting flavors and a buttery finish—and you can get it on the table on a weeknight without breaking a sweat. Expect crispy golden edges on the pork, a perfectly blushing center, and a sauce that begs for a piece of bread or a spoon.

What Makes This Pork Tenderloin with Creamy Dijon Sauce Irresistible

This dish marries the lean tenderness of pork with a rich, balanced sauce that’s creamy yet bright. The Dijon adds gentle heat and complexity, the white wine (or broth) brings lift, and fresh thyme ties everything together. You’ll sear for deep flavor, roast for even cooking, and reduce for a silky finish. It’s elegant enough for guests and easy enough for a Tuesday. Best of all, it’s a one-pan wonder, which means fewer dishes and maximum flavor.

Ingredients for Pork Tenderloin with Creamy Dijon Sauce

• 1 pork tenderloin (1 to 1.5 lb / 450–680 g) – The star of the show; naturally tender and quick-cooking.
• 1 1/4 teaspoons kosher salt, divided – Seasons the meat and the sauce so every bite tastes complete.
• 3/4 teaspoon freshly ground black pepper – Adds subtle warmth and depth to the pork.
• 1 tablespoon olive oil – Helps achieve a golden, flavorful sear without sticking.
• 1 tablespoon unsalted butter – Enriches the sear and lays a buttery base for the pan sauce.
• 2 garlic cloves, minced – Brings aromatic punch to the sauce without overpowering.
• 1 small shallot, finely chopped – Adds gentle sweetness and a savory backbone.
• 1/2 cup dry white wine (or extra chicken stock) – Deglazes the pan, lifting all the tasty browned bits and adding brightness.
• 3/4 cup low-sodium chicken stock – Builds body and savory depth for the Dijon cream.
• 2 to 3 tablespoons Dijon mustard – The tangy, creamy heart of the sauce; adjust to taste for more or less zing.
• 1/2 cup heavy cream (or 2/3 cup half-and-half) – Creates a silky, luxurious texture; the sauce thickens as it simmers.
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried) – Herbal lift that complements pork beautifully.
• 1 teaspoon cornstarch mixed with 1 teaspoon water (optional) – A quick thickener if you prefer a clingier sauce.
• 2 teaspoons fresh lemon juice – Finishes the sauce with a bright, clean note.
• 1 tablespoon chopped fresh parsley (optional) – Fresh color and a crisp herbal pop for garnish.

How to Cook Pork Tenderloin with Creamy Dijon Sauce: A Step-by-Step Walkthrough

1. Preheat and prep. Heat your oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels to help it sear properly. Trim away any silverskin if it’s still attached. Season all over with about 1 teaspoon salt and the black pepper.
2. Sear for flavor. In a large oven-safe skillet, heat the olive oil and butter over medium-high until shimmering. Add the tenderloin and sear for 2–3 minutes per side, turning to get as much golden color as possible. This step builds that deep, savory crust.
3. Roast to juicy perfection. Transfer the skillet to the oven. Roast 10–15 minutes, depending on thickness, until the center reaches 140–145°F (60–63°C). Use an instant-read thermometer for accuracy. The pork will continue to rise a few degrees as it rests.
4. Rest the pork. Move the tenderloin to a cutting board and tent loosely with foil. Let it rest 8–10 minutes. Resting is essential—it allows juices to redistribute so every slice stays moist.
5. Start the sauce aromatics. While the pork rests, place the skillet back over medium heat (pour off excess fat if needed, leaving about 1 tablespoon). Add the shallot and cook for 1–2 minutes until soft and fragrant. Stir in the garlic and cook 30 seconds, just until aromatic.
6. Deglaze and reduce. Pour in the white wine (or use additional stock). Scrape the bottom of the pan to release browned bits. Simmer until reduced by about half, 2–3 minutes—this concentrates flavor.
7. Build the sauce. Add the chicken stock and thyme; simmer another 2–3 minutes to reduce slightly. Whisk in the Dijon until smooth. Lower the heat and pour in the cream, stirring as it warms. Keep the heat gentle to prevent curdling. Simmer 2–4 minutes, until the sauce lightly coats the back of a spoon. If you want it thicker, stir in the cornstarch slurry and simmer 30–60 seconds more.
8. Finish and adjust. Off the heat, stir in the lemon juice and taste. Add a pinch of salt if needed to balance the richness. The sauce should be velvety, tangy, and well-seasoned.
9. Slice and serve. Cut the rested pork into 1/2-inch slices, against the grain. Either nestle the slices into the sauce for a minute to warm through or plate them and spoon the sauce generously over the top. Garnish with parsley and serve immediately.

Timing & Preparation Details at a Glance

Plan on a relaxed pace from start to finish. There’s no marinating or long prep, just smart steps that stack flavor quickly.

• Prep time: 15 minutes (trimming, seasoning, and chopping aromatics)
• Cook time: 25–30 minutes (sear, roast, and make the pan sauce)
• Rest time: 8–10 minutes (don’t skip it)
• Total time: About 45–55 minutes
• Serves: 4 (or 3 with larger appetites)

You’ll know it’s ready when the pork reaches 145°F (63°C) at the thickest point, the juices run mostly clear after resting, and the sauce coats a spoon with a smooth, glossy sheen.

Handy Tips for Foolproof Results

• Pat the pork very dry before searing. Moisture creates steam, which prevents a good crust. Dry meat equals better browning.
• Mind your heat. Start hot for the sear, then reduce to medium or lower when adding cream so the sauce stays silky and doesn’t break.
• Season in layers. A little salt on the pork, then season the sauce at the end. This keeps flavors balanced and bright.
• Use a thermometer. Pork tenderloin is lean; overcooking makes it dry. Pull it between 140–145°F and let carryover heat finish the job.
• Adjust the Dijon to taste. Prefer a gentle tang? Use 2 tablespoons. Want a bolder bite? Go to 3 tablespoons or add a spoon of whole-grain mustard for texture.
• Brighten at the end. A splash of lemon juice wakes up the sauce and cuts richness. Taste before serving and fine-tune acidity and salt.
• Slice against the grain. This shortens the muscle fibers, giving each bite a tender feel.
• Make it your own. Swap thyme for rosemary, stir in a teaspoon of capers for briny pop, or add sautéed mushrooms to the sauce.

Nutrition at a Glance

These numbers are estimates for one serving (one-quarter of the recipe), assuming heavy cream and the full amount of ingredients.

To reduce calories and fat, use half-and-half instead of cream and cut the butter in half. For lower sodium, choose low-sodium stock and season more gently during cooking, finishing with a pinch of salt at the end if needed.

Your Questions, Answered

Can I make this without wine?

Absolutely. Use the same amount of chicken stock to deglaze. For brightness, add an extra 1–2 teaspoons of lemon juice or a splash of apple cider vinegar at the end to mimic the acidity wine would have provided.

How do I reheat leftovers without drying the pork?

Warm slices gently in a skillet over low heat with a splash of stock or water, covered, just until heated through. Stir the sauce as it warms and avoid boiling. The added moisture keeps the pork tender and the sauce smooth.

Can I prep this ahead for guests?

Yes. Sear and roast the pork up to 1 hour ahead, cooking to the lower end of doneness (about 140°F). Let it rest, then wrap and keep warm. Make the sauce separately. Before serving, slice the pork and warm gently in the sauce until just heated. This approach keeps everything juicy and fresh-tasting.

A Warm Send-Off: Final Thoughts

There’s something special about a dish that’s both effortless and impressive, and this Pork Tenderloin with Creamy Dijon Sauce hits that sweet spot. The method is simple, the ingredients are everyday staples, and yet the flavors feel celebratory. Whether you’re cooking for family on a busy evening or setting the table for friends, it brings a sense of occasion without extra fuss.

As you pour the silky sauce over those rosy slices and breathe in the thyme and garlic, take a moment to enjoy what you created. Cooking like this—thoughtful but unfussy—turns an ordinary night into something a little brighter. I hope this becomes one of those dependable, delicious recipes you return to whenever you want a meal that’s both comforting and memorable. Happy cooking, and enjoy every bite.