Best-Ever Pork Tenderloin with Dijon Cream Sauce

This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser, friends. Juicy, extra tender pork tenderloin coated in a well-seasoned blend of herbs and spices and then pan-seared. Before roasting, it's slathered in an umami-rich glaze, and finished with a scrumptious dijon cream sauce. It's perfect to serve up as an easy but fancy weeknight or holiday-inspired dish for a low-effort, high-reward cozy meal!

Recipe by Quin Liburd on April 6, 2023

Prep time: PT15M

Cook time: PT45M

Total time: PT1H

Rating

4.9 stars ( reviews)

Keywords

pork, pork tenderloin, herb-crusted pork tenderloin, dijon cream sauce, roasted pork, pork recipes, mustard sauce

Ingredients

2 pork tenderloins (about 1 ½ – 2 lbs each), trimmed of any excess fat, as needed
Kosher salt & freshly ground black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon ground cumin
3 tablespoons olive oil, divided
1 tablespoon whole grain dijon mustard
1 tablespoon pure maple syrup
1 tablespoon worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons unsalted butter
2 cloves of garlic, finely minced or pressed
1 tablespoon fresh-squeezed lemon juice
½ cup heavy whipping cream
1 tablespoon whole grain dijon mustard
2 teaspoons dried thyme
Kosher salt & freshly ground black pepper, to taste
1-3 tablespoons water, as needed to thin

Cuisine

American

Steps

For the pork tenderloin:
- Prep & season
- Make glaze
- Sear pork & glaze
- Roast the tenderloins
For the dijon cream sauce:
- In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking for another 1-2 minutes or so until well incorporated. If sauce is too thick, simply thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Then remove from heat.
- Serve

Reviews

Robin West on 2026-08-01 (5 stars):
It was so tender and love the dijon sauce. As my husband would say, definitely keep this in rotation.
Quinn R on 2026-08-02 (5 stars):
i no longer eat meat… with this being the only exception!!! seriously the best pork, chicken, beef, WHATEVER. we’ve made it at least 10 times and every time it turns out absolutely perfect. amazing recipe!!