Few dishes strike the perfect balance between comfort food and dinner-party elegance like Pork Tenderloin with Dijon Mustard Cream Sauce. This recipe transforms a simple cut of pork into a restaurant-worthy meal using everyday ingredients, one skillet, and less than an hour from start to finish.

Pork tenderloin is naturally lean, tender, and quick-cooking — making it ideal for busy weeknights — yet when paired with a rich Dijon cream sauce, it feels indulgent and refined. The mustard adds a gentle tang, the cream brings luxurious body, and the pork stays juicy and flavorful when cooked correctly.

Whether you’re preparing a cozy family dinner, hosting guests, or simply craving something creamy and savory without hours in the kitchen, this dish delivers every time.

Why Pork Tenderloin Is Perfect for Cream Sauces

Pork tenderloin is one of the most underrated proteins. Unlike pork chops, it’s incredibly lean and tender, meaning it absorbs flavors beautifully without becoming tough. When seared properly and finished in a creamy sauce, it stays moist while developing a rich, golden crust.

The Dijon mustard cream sauce works especially well because it cuts through the richness of the pork, adding brightness and depth rather than heaviness. This balance makes the dish satisfying without being overwhelming.

Ingredients for Pork Tenderloin with Dijon Mustard Cream Sauce

1½ lbs pork tenderloin, trimmed
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp olive oil
2 tbsp unsalted butter
3 cloves garlic, minced
1 cup chicken broth
¾ cup heavy cream
2½ tbsp Dijon mustard
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
Optional: 1 tsp whole grain mustard for texture

Instructions

Prepare the Pork
Pat the pork tenderloin dry with paper towels. Season generously on all sides with salt and black pepper.
Sear the Pork
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2–3 minutes per side.
Finish Cooking the Pork
Reduce heat to medium. Continue cooking the pork, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove pork from skillet and tent loosely with foil.
Build the Sauce Base
In the same skillet, melt the remaining tablespoon of butter. Add minced garlic and sauté for 30 seconds until fragrant.
Deglaze
Pour in the chicken broth, scraping up all browned bits from the pan. Let simmer for 2–3 minutes to reduce slightly.
Create the Cream Sauce
Lower heat and stir in the heavy cream, Dijon mustard, and thyme. Simmer gently for 4–6 minutes until thickened.
Slice the Pork
Slice the rested pork tenderloin into medallions.
Finish and Serve
Return pork slices to the skillet, spoon sauce over the top, and warm gently for 1–2 minutes. Serve immediately.

Chef Tips for Perfect Pork Tenderloin

Don’t overcook: Pork tenderloin dries quickly past 145°F.
Rest before slicing: This keeps the juices inside the meat.
Use real Dijon: Quality mustard makes a noticeable difference.
Adjust thickness: Simmer sauce longer for thicker texture.

Flavor Variations

Mushroom Dijon Cream Sauce: Add sautéed mushrooms before adding cream.
Herb-Forward Version: Add rosemary and parsley along with thyme.
Garlic Lovers: Double the garlic for deeper aroma.
Low-Carb Option: Use heavy cream and butter only — no flour needed.

Best Side Dishes to Serve With This Recipe

Creamy mashed potatoes
Buttered egg noodles
Roasted baby potatoes
Steamed green beans or asparagus
Crusty artisan bread

The sauce is luxurious — choose sides that soak it up beautifully.

Cultural & Culinary Notes

Dijon mustard originates from France, where mustard-based cream sauces are commonly paired with pork and poultry. This recipe draws inspiration from classic French pan sauces but adapts them for modern, weeknight cooking — simple, fast, and deeply flavorful.

Why This Recipe Works for Any Occasion

Elegant enough for guests
Fast enough for weeknights
One-pan cleanup
Naturally gluten-free
Rich flavor without complicated steps

This is the kind of recipe you’ll come back to again and again.