Savory Oven-Baked Pork Tenderloin with Dijon Cream Sauce Recipe
This Savory Oven-Baked Pork Tenderloin recipe features a perfectly roasted pork tenderloin seared to golden perfection and baked to juicy tenderness. It is complemented by a rich and tangy Dijon cream sauce made with butter, garlic, heavy cream, chicken broth, and Dijon mustard. Garnished with fresh parsley, this elegant yet easy-to-make dish is perfect for a satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pork Tenderloin
- 1 lb Pork Tenderloin
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
For Cooking
- 2 tbsp Olive Oil
Dijon Cream Sauce
- 2 tbsp Butter
- 2 cloves Garlic, minced
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 2 tbsp Dijon Mustard
- 2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Season the pork: Trim any excess fat from the pork tenderloin and season generously with salt, black pepper, garlic powder, onion powder, and dried thyme to enhance its natural flavors.
- Preheat the oven: Heat your oven to 400°F (200°C) so it is fully preheated and ready for the pork tenderloin.
- Sear the pork: Heat olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side; this locks in juices and develops flavor.
- Bake the pork: Transfer the seared pork to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C), ensuring the meat is tender and juicy.
- Make the sauce: While the pork bakes, melt butter in the same skillet used for searing. Add minced garlic and sauté until fragrant, about 1 minute.
- Combine sauce ingredients: Stir in heavy cream and chicken broth until smoothly combined. Add Dijon mustard and continue cooking the sauce until it thickens, about 5 minutes. Adjust seasoning to taste.
- Rest the pork: Remove pork from the oven and let it rest for 5-10 minutes to allow juices to redistribute, keeping the meat moist.
- Serve: Slice the pork into thick pieces, drizzle generously with the Dijon cream sauce, and garnish with fresh chopped parsley for a vibrant finish.
Notes
- Use a meat thermometer to ensure pork is cooked to a safe internal temperature of 145°F (63°C).
- Fresh herbs such as thyme or parsley can be used instead of dried for more vibrant flavor.
- Substitute avocado oil for olive oil if preferred for a different flavor profile.
- The sauce can be prepared ahead and gently reheated when serving.
- Allowing the pork to rest before slicing helps retain moisture and tenderness.
Keywords: Pork Tenderloin, Oven Baked, Dijon Cream Sauce, Easy Dinner, Juicy Pork, Comfort Food
