Pork Tenderloin with Dijon Sauce
This recipe for pork tenderloin is so tender you can cut it with a fork and the sauce is so decadent it’ll become a staple in your kitchen!
A perfectly cooked pork tenderloin is incredibly tender and juicy (and takes no time at all). As with many pork dishes, it pairs beautifully with dijon mustard in the creamy sauce.
A Perfect Meal in Minutes
We love this recipe because it turns out perfectly every time!
- It’s tender and juicy.
- The flavor is very elegant but surprisingly easy.
- The whole dish comes together in no time at all.
- It pairs well with any roasted or steamed veggie and air fryer potatoes.
Pork Loin vs. Pork Tenderloin
These are two different cuts of meat and cannot be used interchangeably.
A tenderloin is a narrow long piece of pork, about 2″ in diameter usually weighing about .75-1 lb. It is very lean and tender when cooked to medium.
A pork loin stretches closer from the back of the animal and is flatter and wider, and quite a bit bigger (about 4″ to 5″ in diameter). Because it is a thicker cut, a pork loin will need longer to cook.
I more often cook pork tenderloin for the ease of cooking and the quick cook time.
Ingredients
DIJON Dijon mustard has a deeper, earthier flavor than regular, “hot dog style” mustard. Sub out grainy mustard or brown mustard if needed.
SAUCE Garlic, cream, and chicken broth lend a savory flavor to the pork loin as well as an elegant sauce presentation without a lot of work!
How to Cook Pork Tenderloin
Pork tenderloin roasts super fast.
- Brush mustard and olive oil over pork tenderloin and season with salt and pepper.
- Brown pork in a skillet and then roast in a preheated oven for about 18 to 20 minutes.
- Remove pork and let it rest 5 minutes before slicing.
For the Sauce
While the pork is cooking create the sauce. While we love the dijon sauce if you’re looking for a ‘no cook’ sauce, a creamy horseradish sauce is great too!
- Sauté garlic in butter until fragrant. Whisk in remaining ingredients.
- Bring to a boil & simmer until thickened.
- Stir in a pat of butter.
Kitchen Tip
It is important the sauce is made in a shallow pan/skillet. If cooked in a pot we have found that the sauce doesn’t reduce properly and won’t thicken as needed in this recipe.
Perfect Tenderloin Every Time
- Do not overcook! Check the temperature using a meat thermometer and remove the pork from the oven a couple of degrees before it hits 145°F.
- Be sure to let the pork rest 5 minutes before cutting.
- It is okay (and recommended) that the pork is a little bit pink inside. Pork can safely be cooked to medium (145°F).
- Don’t hesitate to brush the meat with the mustard glaze or any fat that melts off as the meat is cooking.
Kitchen Recommendation
I can’t tell you enough how important a thermometer is to perfection when cooking meat!
Meat is expensive and this is a minimal investment that ensures the best cook on not just pork, but many types of meat!
More Tenderloin Favorites
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Pork Tenderloin with Dijon Sauce
This Tenderloin is so easy to cook, and results in juicy, tender pork every time!
Creamy Dijon Sauce
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Preheat oven to 400° F. Line a baking sheet with foil.
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Combine dijon mustard and 1 tablespoon olive oil in a small bowl. Brush over pork tenderloin and season with salt & pepper.
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Heat 1 tablespoon olive oil in a large pan over medium-high heat. Brown the pork evenly, about 2-3 minutes per side, and transfer to the prepared baking sheet. Cook 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
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While pork is cooking, add butter and garlic to the same pan and cook 1 minute or until garlic is fragrant. Add chicken broth and scrape up any brown bits.
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Stir in cream, mustard powder, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer until thickened, about 8-10 minutes. Remove from heat.
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Remove pork from the oven and rest for 5 minutes. Slice and serve with mustard sauce.
Use a thermometer and remove the pork from the oven when it reaches 145°F or just before.
Allow your meat to rest before cutting.
Do not overcook. Pork tenderloin is very lean, if overcooked it can become dry.
Add some of the juices that escape from the tenderloin while it rests, add them to your mustard sauce for extra flavor.
Calories: 387, Carbohydrates: 2g, Protein: 25g, Fat: 31g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 348mg, Potassium: 532mg, Fiber: 1g, Sugar: 1g, Vitamin A: 757IU, Vitamin C: 4mg, Calcium: 48mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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