Pork Tenderloin in Pan Sauce
Elevate your dinner game with this flavorful Pork Tenderloin in Pan Sauce, a dish that combines tender, golden-brown pork with a luscious, velvety sauce bursting with gourmet flavors. Perfectly seasoned pork tenderloin is seared to perfection, oven-roasted, and topped with a rich pan sauce made from dry white wine, chicken stock, Dijon mustard, and a touch of cream. The addition of fragrant thyme and sautéed shallots adds depth and complexity, transforming this simple dish into an elegant centerpiece for any meal. Ready in just 35 minutes, this recipe is an impressive yet approachable choice for weeknights or special occasions. Serve with roasted vegetables or creamy mashed potatoes for a complete, satisfying meal.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Shallot
- 0.5 cup Chicken stock
- 0.5 cup Dry white wine
- 1 tsp Fresh thyme leaves
- 1 tsp Dijon mustard
- 2 tbsp Heavy cream
Instructions
Preheat your oven to 400°F (200°C) and pat the pork tenderloin dry with paper towels.
Season the pork tenderloin evenly with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast the pork tenderloin for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork, tent it with foil, and let it rest while preparing the sauce.
Return the skillet to the stove over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Finely dice the shallot and sauté it in the skillet until softened and translucent, about 2 minutes.
Deglaze the pan by adding the white wine, scraping up the brown bits from the bottom with a wooden spoon, and let it simmer until reduced by half, about 2-3 minutes.
Pour in the chicken stock and thyme leaves, bringing the mixture to a simmer. Cook for another 2-3 minutes to reduce and concentrate the flavor.
Whisk in Dijon mustard and heavy cream, then add the remaining 1 tablespoon of butter. Stir until the sauce is smooth and glossy.
Slice the pork tenderloin into medallions and spoon the pan sauce over the top. Serve immediately.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 4100 mg | 178% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2309 mg | 49% | |
*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.
