Easy Oven Baked Pork Tenderloin with Dijon Cream Sauce Guide

If you’re craving a meal that’s elegant enough for company yet simple enough for a weeknight, Oven Baked Pork Tenderloin with Dijon Cream Sauce checks every box. Tender, juicy pork is roasted to a rosy perfection, then draped in a silky, tangy Dijon sauce that feels restaurant-worthy without being fussy. Expect bold flavor, comforting richness, and a process that’s totally approachable. You’ll handle just a few steps, and most of the magic happens in the oven while you tidy up and set the table.

This recipe leans on pantry staples—mustard, broth, cream, a little butter—to create a sauce that’s both bright and lush. The tenderloin, with its lean and delicate texture, cooks quickly and stays wonderfully moist with a short rest. The finish is a dish that invites conversation and second helpings, and it pairs beautifully with roasted potatoes, a simple green salad, or buttery mashed cauliflower.

What Makes This Dijon-Cream Pork Tenderloin Irresistible

This dish brings together the best of both worlds: fast and fancy. Pork tenderloin is naturally tender, so it doesn’t need a long marinade or complicated prep. The Dijon cream sauce adds a sophisticated edge—tangy, savory, slightly herby—without being heavy or overpowering. The result is a main course that feels special yet unfailingly dependable.

What to expect: juicy slices of pork with a hint of smoky spice, a creamy sauce that sparkles with Dijon and a touch of lemon, and a dinner that goes from oven to table in under an hour.

What You’ll Need: Ingredients & Why They Matter

• 1.5 pounds pork tenderloin — The star; lean, tender, and quick-cooking for a stress-free main dish.
• 1 tablespoon olive oil — Helps the seasoning adhere and encourages browning in the oven.
• 1 teaspoon kosher salt — Essential for flavor and moisture; seasons the meat from the start.
• 1/2 teaspoon black pepper — Adds warmth and balance; freshly cracked is best.
• 1 teaspoon garlic powder — Delivers savory depth without burning like fresh garlic can in the oven.
• 1/2 teaspoon smoked paprika — A gentle smoky note that boosts color and complexity.
• 1 tablespoon unsalted butter — Forms the rich base for the sauce and carries flavor.
• 1 small shallot, finely minced — Brings delicate sweetness and aromatic depth to the sauce.
• 2 garlic cloves, minced — Adds a savory kick that complements the mustard and cream.
• 1/2 cup low-sodium chicken broth — Deglazes the pan, lifting flavorful browned bits into the sauce.
• 1/4 cup dry white wine (optional) — Adds bright acidity and complexity; broth can replace it.
• 2 tablespoons Dijon mustard — The star flavor of the sauce; tangy and refined.
• 3/4 cup heavy cream — Creates a silky, luxurious texture; stands up to heat without curdling.
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried) — Earthy, fresh aroma that layers into the sauce.
• 1 teaspoon lemon juice — A squeeze at the end perks up the flavors.
• 2 tablespoons chopped parsley — Adds freshness and a pretty finish.
• Extra kosher salt and pepper, to taste — Final seasoning for balance.

Optional but helpful: kitchen twine to tie uneven ends for even cooking, and an instant-read thermometer to guarantee perfect doneness.

How to Cook It: A Clear, Step-by-Step Walkthrough

1. Preheat and prep the pan. Set your oven to 400°F (200°C). Choose an oven-safe skillet or a rimmed sheet pan. If using a skillet for the sauce later, it’s handy to start with it now.
2. Trim the tenderloin. Pat the pork dry with paper towels. If you see a thin, silvery membrane (silver skin), slip a small knife under it and gently remove it. This helps prevent chewiness and lets the seasoning penetrate better.
3. Season generously. Rub the tenderloin with olive oil. Mix the salt, pepper, garlic powder, and smoked paprika, then sprinkle and rub the mixture all over the pork. Even seasoning equals even flavor in every bite.
4. Sear (optional but recommended). For extra color and flavor, heat the skillet over medium-high and sear the pork 1–2 minutes per side until lightly browned. If you skip searing, your roast will still be delicious—just expect a lighter crust.
5. Roast to juicy perfection. Transfer the pork to the oven (in the skillet or on the sheet pan) and roast for 15–20 minutes, depending on thickness, until an instant-read thermometer in the center reads 140–145°F (60–63°C). Remove at 140°F if you prefer a slight rosy center; it will rise as it rests.
6. Rest the meat. Move the tenderloin to a cutting board and tent loosely with foil. Rest 8–10 minutes. This allows the juices to redistribute so every slice is tender and moist.
7. Build the pan sauce. While the pork rests, set the skillet over medium heat. Add the butter, then the minced shallot. Cook 2 minutes until translucent. Stir in the garlic and cook 30 seconds until fragrant.
8. Deglaze and reduce. Pour in the white wine (if using) and scrape up the browned bits. Let it reduce by about half, 1–2 minutes. Add the chicken broth and simmer 2 more minutes to concentrate the flavor.
9. Finish with Dijon and cream. Lower the heat to medium-low. Whisk in the Dijon mustard until smooth, then pour in the heavy cream. Add thyme and simmer gently 3–5 minutes, stirring occasionally, until slightly thickened and velvety. If it thickens too quickly, whisk in a splash of broth.
10. Brighten and adjust. Stir in lemon juice and parsley. Taste and season with salt and pepper. The sauce should be balanced—savory, tangy, and creamy, with a fresh finish.
11. Slice and serve. Slice the rested tenderloin into 1/2-inch medallions. Arrange on a platter and spoon the Dijon cream sauce over the top, or serve the sauce on the side for dipping.

When It’s Ready: Timing and Prep at a Glance

From start to finish, you’re looking at an easy, well-paced hour that gives you attention-free oven time to tidy up or toss a salad.

• Prep time: 15 minutes (includes trimming and seasoning)
• Cook time: 20–30 minutes total (roasting plus simmering the sauce)
• Rest time: 8–10 minutes
• Total time: About 50–55 minutes

The pork is ready when the internal temperature reaches 145°F (63°C) and the juices run slightly rosy. The sauce should coat the back of a spoon and pour in a smooth ribbon.

Pro Tips for Beautiful Results

• Use an instant-read thermometer. Pork tenderloin is lean, so precision makes the difference between good and wow. Pull it at 140–145°F and rest.
• Pat very dry before seasoning. Surface moisture prevents browning. Drying the meat first gives you better color and flavor.
• Don’t skip the rest. Those 8–10 minutes let juices redistribute, ensuring succulent slices.
• Control the heat for the sauce. Add cream on medium-low heat and keep it gentle. This protects the sauce from breaking and keeps it silky.
• Trim silver skin. A quick trim saves you from chewiness and helps the seasoning penetrate.
• Balance the acidity. The final splash of lemon brightens the richness. Taste before serving and adjust with a pinch of salt or more lemon to your liking.
• Make it your own. Swap thyme for tarragon, stir in a teaspoon of whole-grain mustard for texture, or add a pinch of red pepper flakes for warmth.

Nutritional Snapshot

Approximate per serving, based on 4 servings and using heavy cream and optional wine:

• Calories: ~480–520
• Protein: ~40–45 g
• Carbohydrates: ~4–6 g
• Total Fat: ~26–30 g
• Saturated Fat: ~12–15 g
• Sodium: ~650–800 mg (varies with broth and added salt)

These values are estimates and will vary based on the exact ingredients you use and your seasoning preferences.

Your Questions, Answered

Can I make this without wine?

Yes. Replace the wine with additional chicken broth and, if you like, add a teaspoon of white wine vinegar or a squeeze more lemon at the end to mimic the brightness wine provides.

How do I reheat leftovers without drying them out?

Warm sliced pork gently in a skillet over low heat with a splash of broth or water, covered, just until heated through. Heat the sauce separately on low, stirring in a teaspoon of cream or broth if it thickened in the fridge. Avoid microwaving on high—it can make the meat tough.

Can I prepare parts of this ahead?

You can trim and season the pork up to a day in advance and refrigerate it. The sauce can be made earlier in the day; rewarm gently and whisk in a splash of cream or broth to restore its silkiness before serving.

A Warm Send-Off

There’s something especially comforting about a dish that feels elegant without demanding much from you. This Oven Baked Pork Tenderloin with Dijon Cream Sauce delivers that balance: a short ingredient list, a straightforward method, and flavors that gather everyone around the table. Whether you’re cooking for two on a quiet evening or hosting friends, it’s the sort of meal that invites lingering over seconds and conversation.

Trust your senses and your thermometer, taste as you go, and enjoy the process—you’ll end up with tender slices of pork and a sauce that begs to be mopped up with whatever bread or potatoes are nearby. Here’s to a cozy, delicious dinner you’ll want to make again and again.