Imagine cutting into a perfectly seared, juicy pork tenderloin draped in a luxuriously creamy sauce that will make your taste buds dance with joy. This isn't just another dinner recipe - this is a culinary experience that transforms an ordinary weeknight meal into a restaurant-worthy feast. Whether you're looking to impress your family or host a dinner party that will have your guests begging for the recipe, this pork tenderloin in cream sauce is about to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lbs pork tenderloin
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh thyme, chopped
Instructions
- Prepare the pork tenderloin by patting it dry with paper towels. Season all sides evenly with salt and black pepper.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until it shimmers and is nearly smoking.
- Carefully place the seasoned pork tenderloin in the hot skillet and sear for 2-3 minutes on each side, creating a golden-brown crust. This will help seal in the meat's juices and develop rich flavor.
- Transfer the seared tenderloin to a preheated oven at 375°F (190°C) and roast for approximately 15-20 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Remove the tenderloin from the oven and let it rest on a cutting board, tented with aluminum foil, for 5-7 minutes to allow juices to redistribute.
- In the same skillet used for searing, reduce heat to medium and add chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in Dijon mustard and heavy cream, whisking continuously to create a smooth sauce. Simmer for 3-4 minutes until the sauce slightly thickens.
- Add chopped fresh thyme to the cream sauce and stir to incorporate.
- Slice the rested pork tenderloin into medallions and arrange on a serving platter.
- Pour the warm cream sauce over the sliced pork and serve immediately, garnishing with additional fresh thyme if desired.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches the perfect 145°F (63°C). This guarantees a juicy, tender result every time.
- Searing Secrets: Make sure your skillet is HOT before adding the tenderloin. A shimmering, nearly smoking pan creates that beautiful golden-brown crust that locks in flavor.
- Resting Matters: Never skip the resting period after cooking. Those 5-7 minutes allow the juices to redistribute, ensuring each slice is incredibly moist.
- Sauce Consistency: Whisk your cream sauce continuously to prevent separation and achieve a smooth, velvety texture.
- Fresh Herbs Make a Difference: Use fresh thyme if possible - it adds a bright, aromatic touch that dried herbs simply can't match.
- Serving Tip: Slice the tenderloin against the grain for the most tender eating experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 35g
Fat: 26g
Saturated Fat: 12g
Cholesterol: 120mg
