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This Dijon pork tenderloin recipe is a quick and easy 30 minute meal that will liven up your weeknight dinner routine!
At least I think it will. I mean maybe you cook fancy dinners all week, but I sure don’t. I made this particular recipe for work lunches, actually.
I know I feel fancy when I’m standing by the microwave hoping no one is going to engage me in small talk, but someone inevitably does and I can answer the “so what’s for lunch, Natasha?” question with “well, dear coworker, it’s pork tenderloin in a creamy dijon sauce with jasmine rice, carrots, and corn” and then they’re like “damn girl, you fancy.”
We then both walk away with a satisfied feeling that only this recipe can give you. 😛
This Dijon pork recipe is really easy to make. You just sauté the shallot then add the pork and cook it for a few minutes. Take the pork out of the pan, then add the thyme, mustard, and chicken broth, followed by the cream. Add the pork back in, and soon you’ll have dinner on the table!
I hope you’ll enjoy this easy pork tenderloin in a Dijon mustard sauce!
Dijon Pork Tenderloin
- 1 pork tenderloin
- 1 tablespoon olive oil
- 1 shallot chopped finely
- Garlic powder
- 3 dashes dried thyme
- 3 heaping tablespoons Dijon mustard
- 1/2 cup chicken broth
- 3/4 cup heavy/whipping cream
- Salt & pepper to taste
- Chop shallot finely.
- Trim off any excess fat and cut tenderloin into 1/2 inch medallions.
- Warm olive oil on medium heat in a skillet. Add shallots and cook for a few minutes, taking care they do not burn.
- Season pork with salt, pepper, and a sprinkling of garlic powder. Add to skillet and cook for a few minutes per side. Remove pork to a plate and set aside.
- Add thyme, mustard, and chicken broth to pan. Cook for a couple of minutes, stirring several times. Add in the cream. Stir until mixture is consistent.
- Add pork (and juices) back into the pan, and cook for about 10 minutes until pork is cooked through and sauce has reduced a bit. If needed, add salt and pepper.
- If you don't want to use chicken broth, use water + a small bouillon cube instead.
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