Can I freeze this pork tenderloin?

I don't freeze this dish. The cream-based sauce can separate and turn grainy after thawing.

What's the best way to reheat it?

Warm the pork slices and sauce gently in a skillet over low heat until heated through. The microwave can leave the pork tough and rubbery, while keeping the slices in the sauce gives them some protection from the direct heat.

Why is my Dijon sauce too thin?

If it's too thin, leave the sauce over medium-low heat for a few more minutes and whisk occasionally, because it needs time to reduce after the cream goes in. A skin can form if it sits without whisking. The browned bits stay in the sauce as it thickens, and it's ready when it coats the back of a spoon. It should still pool around the sliced medallions.

Can I make the sauce dairy-free?

For a dairy-free sauce, swap in equal full-fat coconut cream for the heavy cream. Sear with a dairy-free butter alternative or more olive oil. It'll taste different.

What can I use instead of white wine?

Replace the wine with the same amount of chicken broth plus a teaspoon of white wine vinegar or lemon juice. The added acid takes the place of the wine's sharp edge in the sauce. A tiny squeeze of lemon juice can also brighten the finished sauce.

What temperature should pork tenderloin reach?

An instant-read thermometer in the thickest part should read 145°F (63°C). The center will be juicy and slightly pink, but the sear only colors the outside and won't tell you what the middle is doing. Move the pork to a cutting board after cooking and let it rest for 5-10 minutes. Cut it right away, and the juices go onto the board instead of staying in the medallions.

Pan-Seared Pork Tenderloin with Dijon Cream Sauce

By Lucas MorganOct 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Cook this four-serving pork tenderloin when you want dinner sorted and don't mind a few minutes at the stove, with enough left for a second plate the next day. The pork gets a deep brown crust, and the Dijon sauce stays smooth enough to spoon over the medallions after they rest.

I use a large cast iron skillet for this (it gives the pork a good crust), though stainless steel works too, and I pat the tenderloin dry and remove the silverskin before it goes near the pan. Wait until the butter is foaming before adding the pork. A wet surface steams, while a hot pan gives the pork the browned edges I want.

The shallot softens in the same skillet, and the wine lifts the browned bits from the bottom while the pork rests, then I whisk the mustard into the broth before adding the cream and let the sauce simmer until thickened. Don't let the garlic sit too long in the pan, or it can turn bitter.

Slice the pork thickly after its rest, overlap the medallions on a plate, and spoon the sauce over them. I like it with mashed potatoes to catch the extra sauce, though steamed asparagus fits well too. Finish with parsley and thyme.

Why you'll love this recipe

One tenderloin makes four servings.
Everything cooks in one large skillet, so cleanup means one pan and a few tools.
The sauce comes together while the tenderloin rests, with no separate saucepan on the stove.
Thick medallions are easy to portion, and the sauce can be spooned over each serving.
From prep to plate, it takes 30 minutes, including cooking and resting time.

Instructions

Pat the pork tenderloin completely dry with paper towels, trim away the silverskin, and season all over with kosher salt and black pepper.

Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and foams.

Add the pork tenderloin and sear for 3-4 minutes per side, turning with tongs until all sides have a deep golden-brown crust.

Transfer the seared pork to a plate.

Reduce the heat to medium and cook the shallot in the skillet for about 2 minutes, until softened and translucent.

Add the garlic and cook for another minute until fragrant.

Pour in the white wine and scrape the browned bits from the bottom of the skillet with a whisk or wooden spoon.

Let the wine bubble and reduce by about half.

Whisk in the chicken broth, Dijon mustard, and whole grain mustard until combined.

Bring the mixture to a gentle simmer.

Slowly pour in the heavy cream while whisking constantly until the sauce is smooth.

Simmer the sauce for 3-4 minutes, until it thickens into a pale-yellow sauce that coats the back of a spoon.

Season the sauce with a pinch of salt and pepper to taste.

Return the pork and any juices from the plate to the skillet, then spoon sauce over the pork.

Simmer gently for another 5-7 minutes, until an instant-read thermometer in the thickest part registers 145°F (63°C).

Move the pork to a cutting board and rest it for 5-10 minutes.

Stir the sauce, simmering it for a few more minutes if you want it thicker.

Slice the pork tenderloin thickly into medallions, overlap them slightly on a plate, and spoon the Dijon sauce over the slices.

Garnish with chopped parsley and fresh thyme.

FAQ

Store the pork tenderloin and sauce together in an airtight container in the refrigerator for up to 3 days.

Pan-Seared Pork Tenderloin with Dijon Cream Sauce

1 / 2

Dinner Pork American Quick Meals Meal Prep Stovetop

Pan-Seared Pork Tenderloin with Dijon Cream Sauce

Name: Pan-Seared Pork Tenderloin with Dijon Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pork tenderloin (about 1 to 1.5 lbs (450-680g), silverskin removed); 1 tbsp olive oil (15ml); 1 tbsp unsalted butter (15g); 1 tsp kosher salt (6g, plus a pinch to taste for the sauce); 1/2 tsp freshly ground black pepper (1g, plus a pinch to taste for the sauce); 1 shallot (finely chopped); 2 cloves garlic (minced); 1/4 cup dry white wine (60ml); 1/2 cup low-sodium chicken broth (120ml); 2 tbsp Dijon mustard (30g); 1 tbsp whole grain mustard (15g); 1/2 cup heavy cream (120ml); 2 tbsp fresh parsley (8g, finely chopped); sprigs fresh thyme (for garnish)

By Lucas MorganOct 11, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

One tenderloin makes four servings.
Everything cooks in one large skillet, so cleanup means one pan and a few tools.
The sauce comes together while the tenderloin rests, with no separate saucepan on the stove.
Thick medallions are easy to portion, and the sauce can be spooned over each serving.
From prep to plate, it takes 30 minutes, including cooking and resting time.

Ingredients

Servings4

•1 pork tenderloin (about 1 to 1.5 lbs (450-680g), silverskin removed)
•1 tbsp olive oil (15ml)
•1 tbsp unsalted butter (15g)
•1 tsp kosher salt (6g, plus a pinch to taste for the sauce)
•½ tsp freshly ground black pepper (1g, plus a pinch to taste for the sauce)
•1 shallot (finely chopped)
•2 cloves garlic (minced)
•¼ cup dry white wine (60ml)
•½ cup low-sodium chicken broth (120ml)
•2 tbsp Dijon mustard (30g)
•1 tbsp whole grain mustard (15g)
•½ cup heavy cream (120ml)
•2 tbsp fresh parsley (8g, finely chopped)
•sprigs fresh thyme (for garnish)

Instructions

1
Pat the pork tenderloin completely dry with paper towels, trim away the silverskin, and season all over with kosher salt and black pepper.
2
Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and foams.
3
Add the pork tenderloin and sear for 3-4 minutes per side, turning with tongs until all sides have a deep golden-brown crust.
4
Transfer the seared pork to a plate.
5
Reduce the heat to medium and cook the shallot in the skillet for about 2 minutes, until softened and translucent.
6
Add the garlic and cook for another minute until fragrant.
7
Pour in the white wine and scrape the browned bits from the bottom of the skillet with a whisk or wooden spoon.
8
Let the wine bubble and reduce by about half.
9
Whisk in the chicken broth, Dijon mustard, and whole grain mustard until combined.
10
Bring the mixture to a gentle simmer.
11
Slowly pour in the heavy cream while whisking constantly until the sauce is smooth.
12
Simmer the sauce for 3-4 minutes, until it thickens into a pale-yellow sauce that coats the back of a spoon.
13
Season the sauce with a pinch of salt and pepper to taste.
14
Return the pork and any juices from the plate to the skillet, then spoon sauce over the pork.
15
Simmer gently for another 5-7 minutes, until an instant-read thermometer in the thickest part registers 145°F (63°C).
16
Move the pork to a cutting board and rest it for 5-10 minutes.
17
Stir the sauce, simmering it for a few more minutes if you want it thicker.
18
Slice the pork tenderloin thickly into medallions, overlap them slightly on a plate, and spoon the Dijon sauce over the slices.
19
Garnish with chopped parsley and fresh thyme.