Description
Pork Tenderloin with Dijon Sauce
Ingredients
1 lb pork tenderloin
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp thyme, fresh or dried
For the Dijon Sauce
2 tbsp butter
2 cloves garlic, minced
1/4 cup chicken broth
1/4 cup heavy cream
2 tbsp Dijon mustard
1 tsp lemon juice
Salt and pepper to taste
Instructions
Prepare the Pork Tenderloin
Preheat oven to 400°F (200°C).
Rub the pork with olive oil, salt, pepper, garlic powder, and thyme.
Sear the Pork
Heat a skillet over medium-high heat and sear the pork on all sides until golden brown (about 2-3 minutes per side).
Roast the Pork
Transfer the pork to a baking dish or leave it in the oven-safe skillet.
Roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Remove and let it rest for 5-10 minutes before slicing.
Make the Dijon Sauce
In the same skillet, melt the butter over medium heat.
Add the garlic and sauté for 1 minute.
Stir in the chicken broth and scrape up any browned bits.
Mix in the heavy cream, Dijon mustard, and lemon juice.
Simmer for 3-5 minutes until the sauce thickens. Season with salt and pepper.
Serve
Slice the pork tenderloin and drizzle the Dijon sauce on top.
Garnish with additional thyme if desired.
Perfect for a weeknight dinner or a special occasion!
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Step-by-Step Guide
Follow these detailed instructions for a foolproof result. First, ensure your pork tenderloin is patted dry with paper towels; this is crucial for a good sear. Preheat your oven to 400°F (200°C) and season the pork generously on all sides. Use an oven-safe skillet for the entire process to maximize flavor. When searing, don’t move the pork until it releases easily from the pan, ensuring a deep golden crust. After roasting, always use a meat thermometer to check for the exact 145°F internal temperature. While the pork rests, prepare the sauce in the same skillet, scraping up the flavorful fond (browned bits) left from searing. This builds the sauce’s foundation.
Serving Suggestions
This elegant dish pairs beautifully with a variety of sides. For a classic dinner, serve alongside creamy mashed potatoes, roasted asparagus, or green beans almondine. The Dijon sauce complements starches wonderfully, so buttered egg noodles or a wild rice pilaf are also excellent choices. For a lighter meal, a simple arugula salad with a lemon vinaigrette provides a fresh contrast. Garnish the plated dish with fresh thyme sprigs or a sprinkle of chopped parsley for a touch of color.
How-to Summary
In brief: Season and sear a 1 lb pork tenderloin until golden. Roast at 400°F for 20-25 mins until it reaches 145°F internally. Let rest. In the same pan, make a sauce with butter, garlic, chicken broth, heavy cream, Dijon mustard, and lemon juice. Simmer until thickened. Slice the pork and serve with the sauce drizzled over the top.
Frequently Asked Questions
Can I make this with pork chops? Absolutely. Use bone-in or boneless chops about 1-inch thick. Sear them as directed, but reduce the oven time to 10-15 minutes, checking for doneness at 145°F.
What can I substitute for heavy cream? For a lighter version, half-and-half or whole milk can be used, but the sauce will be slightly less rich and may take longer to thicken.
How do I store and reheat leftovers? Store sliced pork and sauce separately in airtight containers for up to 3 days. Reheat gently in a covered skillet with a splash of broth to prevent drying out.
My sauce is too thin. How can I thicken it? Continue simmering over medium-low heat to reduce. Alternatively, create a quick slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk it in, and simmer for 1 minute.
Can I prepare the pork ahead of time? Yes. You can season the tenderloin up to 24 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for 20 minutes before searing.
Common Mistakes to Avoid
- Skipping the Sear: Searing locks in juices and creates essential flavor for the sauce. Don’t rush this step.
- Overcooking the Pork: Pork tenderloin is very lean and dries out quickly. Always use a meat thermometer and pull it at 145°F.
- Not Letting the Meat Rest: Resting allows the juices to redistribute. Slicing immediately will cause them to run out onto the cutting board.
- Adding Mustard to High Heat: When making the sauce, ensure the pan is at a medium simmer before adding the Dijon mustard to prevent it from becoming bitter.
Conclusion
This Pork Tenderloin with Dijon Sauce is a testament to how simple ingredients can create a spectacular meal. The method of searing and roasting guarantees a juicy interior, while the pan sauce, built from the flavorful remnants in the skillet, elevates the dish with its creamy, tangy complexity. It’s a reliable recipe that is impressive enough for guests yet straightforward enough for a regular weeknight. Mastering this technique opens the door to countless variations, making it a cornerstone recipe for any home cook’s repertoire.