When it comes to weeknight dinners, nothing beats a pork tenderloin recipe that’s both elegant and easy to prepare. This Best Pork Tenderloin with Dijon Sauce is juicy, tender, and bursting with flavor. With a rich Dijon cream sauce, it’s perfect for dinner parties, special occasions, or a cozy family meal.

Pork tenderloin is one of the leanest cuts of meat, and when cooked correctly, it remains incredibly tender. Pairing it with a creamy Dijon sauce enhances the natural flavors without overpowering them. In this recipe, we’ll walk you through step-by-step instructions, tips, variations, and serving ideas to elevate your dinner table.

Ingredients

Pork Tenderloin
- 2 lbs pork tenderloin
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika (optional for added depth)
Dijon Cream Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- ½ cup chicken broth
- ½ cup heavy cream
- 2 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Garnish
- Fresh thyme sprigs
- Lemon wedges (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
Prepare the tenderloin: Pat pork dry with paper towels. Rub with olive oil, salt, pepper, and smoked paprika.
Sear the pork: Heat a large oven-safe skillet over medium-high heat. Sear tenderloin on all sides for 2–3 minutes until golden brown.
Roast: Transfer skillet to oven and roast pork for 15–20 minutes, or until internal temperature reaches 145°F (63°C). Remove from oven and let rest for 5–10 minutes before slicing.
Make the Dijon sauce: In the same skillet, melt butter over medium heat. Add garlic and shallots, sauté for 1–2 minutes until fragrant.
Deglaze and simmer: Pour in chicken broth, scraping the pan to loosen browned bits. Simmer for 2–3 minutes.
Add cream and mustard: Stir in heavy cream, Dijon mustard, and fresh thyme. Simmer for 3–4 minutes until sauce thickens slightly. Season with salt and pepper.
Serve: Slice the pork tenderloin into medallions, drizzle generously with Dijon sauce, and garnish with thyme sprigs and lemon wedges if desired.

Tips for the Juiciest Pork Tenderloin

Room temperature pork: Allow tenderloin to sit out 20–30 minutes before cooking for even roasting.
Do not overcook: Pork tenderloin is best at 145°F (63°C). Use a meat thermometer for accuracy.
Rest meat: Letting it rest ensures the juices redistribute, keeping your pork moist.
Sear for flavor: Browning the meat locks in flavor and adds a beautiful crust.

Variations

Honey Dijon: Add 1 tbsp honey to the sauce for a slightly sweet balance.
Herb crusted: Coat tenderloin in a mixture of rosemary, thyme, and breadcrumbs before roasting.
Spicy Dijon: Mix ½ tsp cayenne pepper into the sauce for a subtle kick.

Serving Suggestions

Pair with garlic mashed potatoes, roasted vegetables, or steamed asparagus.
Serve alongside a crisp white wine like Sauvignon Blanc or Chardonnay.
Leftovers can be sliced for sandwiches or salads the next day.

Fun Facts & Cultural Context

Pork tenderloin is one of the most tender cuts of pork, sourced from the muscle along the spine.
Dijon mustard, originating from Dijon, France, is made from brown mustard seeds and white wine or verjuice, giving it a smooth, tangy flavor.
Cream sauces have been a staple in French cuisine for centuries, pairing perfectly with roasted meats for a luxurious touch.

This Best Pork Tenderloin with Dijon Sauce is a perfect balance of simplicity and sophistication. It’s quick enough for weeknights yet impressive for guests. Juicy pork, creamy sauce, and vibrant herbs make every bite unforgettable.