Danish Pork Tenderloins
Elevate your dinner table with this Danish Pork Tenderloins recipe, a culinary masterpiece that combines simplicity with elegance. Tender pork tenderloins are seared to golden perfection before being simmered in a robust sauce of white wine, heavy cream, and Dijon mustard. Accented by aromatic onions, garlic, and a finishing touch of fresh parsley, this dish strikes the perfect balance between richness and freshness. Ideal for hosting or family dinners, this one-pan recipe comes together in under 45 minutes and is oven-finished for a juicy and flavorful result. Serve it with classic accompaniments like boiled potatoes or steamed vegetables for an authentic Danish dining experience. SEO keywords: Danish pork tenderloins, creamy Dijon sauce, pork dinner recipe, one-pan pork dish, Scandinavian recipes.
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Recipe Information
Ingredients
- 2 pieces pork tenderloins
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion
- 3 pieces garlic cloves
- 1 cup white wine
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat or silver skin from the pork tenderloins and season them with salt and black pepper on all sides.
In a large, oven-safe skillet, heat olive oil over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side. Remove the tenderloins from the skillet and set aside.
Reduce the heat to medium and add unsalted butter to the same skillet. Once melted, add the diced onion and cook until softened, about 5 minutes.
Add minced garlic to the skillet and cook for an additional minute until fragrant.
Deglaze the skillet by pouring in the white wine, scraping up any brown bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and Dijon mustard, mixing until well combined. Season with additional salt and pepper, if desired.
Return the seared pork tenderloins to the skillet with the sauce. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5 minutes. Sprinkle the dish with freshly chopped parsley before serving.
Slice the pork tenderloins into medallions and serve with the creamy sauce. Pair with boiled potatoes or steamed vegetables for a traditional Danish meal.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 2.5 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1104 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
