Pork Tenderloin with Dijon Cream Sauce
This mouthwatering smothered pork tenderloin recipe transforms an affordable cut of meat into a restaurant-quality meal with minimal effort. The tender pork is perfectly seared then smothered in a rich mushroom gravy that’s packed with flavor. It’s an impressive yet simple dinner that’s perfect for busy weeknights or special occasions when you want to impress without spending hours in the kitchen.
✔ Ingredients :
- 2 pork tenderloins (approximately 1 lb each)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 8 oz mushrooms, sliced (about 3 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- ½ cup heavy cream
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (for garnish)
✔ Directions :
- Prepare the pork tenderloins: Remove the silverskin (thin, shiny connective tissue) from the tenderloins using a sharp knife. Season all sides generously with salt and pepper.
- Sear the meat: Heat olive oil in a large skillet over medium-high heat. Once hot, add the tenderloins and sear on all sides until golden brown, about 2-3 minutes per side. Transfer the seared meat to a plate and set aside.
- Start the gravy: In the same skillet, reduce heat to medium and add butter. Once melted, add the diced onions and sliced mushrooms. Sauté for 5-7 minutes until the mushrooms are golden and the onions are translucent.
- Add aromatics and thicken: Add minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the mushroom mixture and stir continuously for 1-2 minutes to cook off the raw flour taste.
- Create the sauce: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add thyme leaves and bring to a simmer. Let the sauce thicken for about 3-4 minutes, stirring occasionally.
- Finish the gravy: Stir in the heavy cream and let simmer for another 2-3 minutes until the sauce reaches your desired consistency. Adjust seasoning with additional salt and pepper if needed.
- Return the pork: Place the seared tenderloins back into the skillet, nestling them into the gravy. Reduce heat to low, cover the skillet, and cook for 7-10 minutes until the internal temperature reaches 145°F.
- Rest and serve: Remove the pork from the skillet and let rest for 5 minutes before slicing into medallions. Spoon the mushroom gravy over the sliced pork and garnish with fresh parsley.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Calories: 320 kcal per serving
✔ Frequently Asked Questions :
1. How do I know when the pork tenderloin is done cooking?
The most reliable way to check doneness is using an instant-read meat thermometer. Pork tenderloin is safe to eat when it reaches an internal temperature of 145°F followed by a 3-minute rest. At this temperature, the meat may still be slightly pink in the center, which is perfectly safe and will result in juicier meat.
2. Can I make this recipe ahead of time?
Yes! You can prepare the entire dish up to 2 days ahead. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the oven at 325°F until warmed through. The gravy may thicken when refrigerated, so add a splash of chicken broth when reheating if needed.
3. What can I serve with smothered pork tenderloin?
This dish pairs beautifully with mashed potatoes, roasted vegetables, rice, or egg noodles. The gravy is perfect for spooning over any starchy side dish. A simple green salad or steamed asparagus makes a great vegetable accompaniment.
4. Can I use pork loin instead of tenderloin?
While you can substitute pork loin, keep in mind that it’s a different cut of meat that requires longer cooking time. Pork loin is thicker and will need about 20-25 minutes of covered cooking to reach the proper temperature. The tenderloin is more tender and cooks faster.
5. How can I make this recipe dairy-free?
To make this dairy-free, substitute the butter with additional olive oil or dairy-free butter, and replace the heavy cream with full-fat coconut milk or your preferred dairy-free creamer. The flavor profile will change slightly but will still be delicious.
✔ Tools You’ll Need :
- Large skillet with lid (preferably cast iron or stainless steel)
- Sharp knife for trimming the tenderloin
- Cutting board
- Measuring cups and spoons
- Instant-read meat thermometer
- Wooden spoon or silicone spatula
- Tongs for turning the meat
✔ Tips for Success :
- Don’t skip removing the silverskin from the tenderloin. This tough membrane won’t break down during cooking and can cause the meat to curl.
- Allow the pork to come to room temperature for about 30 minutes before cooking for more even results.
- When searing, make sure your pan is hot enough to get a nice golden crust. This locks in moisture and adds flavor.
- Let the pork rest after cooking to allow the juices to redistribute throughout the meat before slicing.
- For extra flavor, add a splash of white wine or marsala when sautéing the mushrooms.
- If you prefer a thicker gravy, simmer it uncovered for a few extra minutes before adding the pork back to the pan.
- Slice the tenderloin against the grain for the most tender bites.
✔ Allergy Information :
- Contains dairy (butter and heavy cream)
- May contain gluten (all-purpose flour)
- Allergy-friendly substitutions: Use gluten-free flour for thickening and dairy alternatives as suggested in the FAQs for those with specific dietary needs.
