Pork Tenderloin Dijonnaisse
Elevate your dinner table with the exquisite flavors of Pork Tenderloin Dijonnaise, a quick and elegant recipe perfect for weeknights or special occasions. This dish features tender, juicy pork tenderloin seasoned with salt and black pepper, expertly seared for a golden crust, and then oven-roasted to perfection. The creamy Dijon mustard sauce, infused with sautéed shallots, rich heavy cream, fresh thyme, and a touch of chicken broth, brings a luxurious balance of tangy and savory flavors to every bite. Ready in just 40 minutes, this meal not only impresses with its gourmet taste but also offers convenience. Serve it sliced into tender medallions, topped with the velvety sauce, and garnished with fresh parsley for a visually stunning and delicious masterpiece. Perfect for pairing with roasted vegetables or a side of creamy mashed potatoes, this recipe is your new go-to for effortless sophistication.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Shallot
- 0.5 cups Chicken broth
- 2 tablespoons Dijon mustard
- 0.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Trim any silver skin or excess fat from the pork tenderloin, then pat it dry with paper towels.
Season the pork tenderloin generously with salt and black pepper on all sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloin for 2-3 minutes per side, until browned all over, then transfer the skillet to the preheated oven.
Roast the pork in the oven for 12-15 minutes or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet, tent it with foil, and allow it to rest.
Meanwhile, finely mince the shallot.
In the same skillet, over medium heat, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the minced shallot for 2-3 minutes, or until softened.
Deglaze the pan by pouring in the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon. Let it reduce for 2-3 minutes.
Stir in the Dijon mustard, heavy cream, and fresh thyme leaves. Simmer the sauce for an additional 5-6 minutes, stirring occasionally, until it thickens slightly.
Slice the rested pork tenderloin into medallions and arrange them on a serving platter.
Pour the Dijon sauce over the sliced pork tenderloin, garnish with fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.1 g | 155% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 5683 mg | 247% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.5 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 84 mg | 6% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3368 mg | 72% | |
*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.
