Creamy Dijon Pork Tenderloin

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Pork tenderloin is one of those cuts that can go either way — juicy and full of flavor, or dry and forgettable. This recipe makes sure it lands firmly in the first category, every time. You get a beautiful golden crust from a quick pan sear, then it finishes in the oven with a creamy Dijon mustard sauce that’s got just the right balance of tangy, savory, and a touch of sweetness from the honey.

The best part? It all happens in one pan, and you don’t need to marinate or prep anything hours ahead. This is the kind of meal that feels a little elevated but doesn’t ask for much — perfect when you want something comforting that still impresses.

Ingredients

Spice Rub

• ½ tbsp garlic powder

• ½ tbsp onion powder

• ½ tbsp coarse sea salt

• ½ tbsp dried thyme

• ½ tbsp dried oregano

• 1 tsp freshly cracked black pepper

Pork & Sauce Ingredients

• 2.75 lbs pork tenderloin (usually two pieces)

• ½ cup Dijon mustard

• ¼ cup honey

• ½ tbsp Worcestershire sauce

• 1 tbsp soy sauce

• 3 tbsp extra virgin olive oil

• 1 shallot, finely diced

• ½ cup chicken broth

• ¼ cup heavy cream

• 1 tbsp fresh thyme (for garnish)

• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C).

2. Make the spice rub: Combine garlic powder, onion powder, salt, thyme, oregano, and black pepper in a small bowl.

3. Prep the pork: Pat the tenderloins dry and trim off any excess fat. Rub the spice mixture evenly over all sides.

4. In a bowl, whisk together the Dijon mustard, honey, Worcestershire sauce, and soy sauce. Set aside.

5. Sear the pork: Heat olive oil in a large, oven-safe skillet over medium heat. Once hot, add the pork and sear about 3 minutes per wide side until nicely browned. Remove the pork and set aside.

6. Sauté the shallot: Lower the heat, toss in the diced shallot, and cook for 4 minutes, stirring often and scraping up any browned bits.

7. Deglaze the pan with chicken broth, scraping up everything stuck to the bottom. Let it simmer for about 3 minutes.

8. Add the cream and mustard mix: Pour in the cream and the mustard-honey mixture. Whisk until smooth, and simmer for 2 minutes.

9. Return the pork to the pan. Spoon some sauce over it, cover the pan, and transfer it to the oven. Bake for 25 minutes or until the internal temperature hits 145°F.

10. Rest and serve: Let the pork rest for 5–10 minutes before slicing. Spoon sauce over the top, sprinkle with fresh thyme and parsley, and serve with extra sauce on the side.

📌 Love this recipe?

If this creamy Dijon pork tenderloin is going on your dinner rotation, go ahead and save the image below to your Pinterest board — that way it’s easy to find next time you’re craving something really good with minimal effort.

Dijon Pork Tenderloin Video Recipe

Tips & Tricks

• Trim the silver skin: Don’t skip this step. That thin, shiny layer doesn’t break down during cooking and can make bites chewy. A small, sharp knife does the job easily.

• Pat the pork dry: This helps the spice rub stick and gives you a better sear. Moisture = steam, and steam means no crust.

• Don’t rush the sear: Give each side time to develop color. That browning adds depth to both the pork and the sauce.

• Use an oven-safe pan: Saves time and dishes — no need to transfer to a baking dish.

• Don’t overcook it: Pork tenderloin is perfect at 145°F. Use a meat thermometer if you have one, and let it rest before slicing so the juices don’t run out.

• Sauce too thick or thin? If it feels too thick before baking, add a splash of broth. If it’s too thin after resting, simmer it uncovered for a couple minutes to tighten it up.

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