Pork Tenderloin with Dijon Mustard and Cream Sauce
Why this recipe works
- Fast enough for weeknights: Thin pork medallions cook quickly, keeping the total time comfortably under 30 minutes.
- Built-in pan sauce depth: Searing the pork first leaves browned bits in the pan, which are lifted with wine to form a savoury base for the sauce.
- Rich but balanced: Dijon mustard and white wine cut through the double cream, giving the sauce brightness as well as body.
Get the most out of this recipe
Ingredient notes
- Use proper Dijon: Dijon mustard gives the sauce its clean tang and smooth texture; a sweet or coarse mustard will change the balance.
- Reduce the wine well: Let the wine simmer until it has reduced before adding the cream, so the sauce tastes rounded rather than sharp.
- Double cream is more stable: Double cream gives a fuller, silkier sauce and is less likely to split than lighter cream when heated gently.
Common mistakes
- Overcooking the pork: Pork tenderloin is lean, so cook it only until just done; it should feel springy rather than firm.
- Boiling the cream sauce: Once the cream is added, keep the sauce at a gentle simmer to help it stay smooth.
- Crowding the medallions: Sear the pork in a single layer so it browns properly instead of steaming.
Make-ahead tips
- Best served fresh: The sauce is at its glossiest when served straight from the pan, and the pork stays juicier.
- Reheat gently: Warm leftovers over low heat with a small splash of water, stirring until the sauce comes back together and the pork is piping hot.
- Prep before cooking: Slice the pork, chop the shallot and pick the thyme before heating the pan; the cooking moves quickly once started.
Serving ideas
- Serve with something for the sauce: Mashed potatoes, buttered noodles or rice work well because they catch the creamy mustard sauce.
- Add a green side: Green beans, tenderstem broccoli or a simple leafy salad bring freshness alongside the rich sauce.
- Wine pairing: A dry white wine with good acidity, such as Chardonnay or Sauvignon Blanc, suits the mustard and cream.
Equipment you'll need
Ingredients
Instructions
- Slice the pork tenderloin into 2 cm medallions and pat dry. Season all over with the salt and pepper.
- Heat the butter in a large frying pan over medium-high heat until foaming. Add the pork in a single layer and sear for 2 to 3 minutes per side until well browned, then transfer to a plate.
- Reduce the heat to medium and add the shallot to the pan. Cook for 2 to 3 minutes until softened, scraping up any browned bits.
- Pour in the wine and simmer for 3 to 4 minutes until reduced by about half. Stir in the Dijon mustard until smooth.
- Lower the heat and stir in the double cream and thyme. Simmer gently for 2 to 3 minutes until the sauce lightly thickens, without letting it boil.
- Return the pork and any resting juices to the pan and turn to coat in the sauce. Cook for 2 to 3 minutes until the pork is just cooked through and the sauce is glossy, then serve hot with the sauce spooned over.
Recipe notes
Tips
- For the juiciest result, do not overcook the pork: it should feel springy and the centre should be only just opaque.
- Keep the sauce at a gentle simmer after adding the double cream; boiling can cause it to split.
- If the sauce reduces too far, loosen it with a small splash of Dry White Wine and warm through gently.
Substitutions
- Replace Dry White Wine with water for a non-alcoholic version; reduce for 1 to 2 minutes, then proceed with the mustard and cream.
- Replace Fresh thyme with 0.5 tsp dried thyme, stirred in with the double cream.
- Replace Unsalted butter with olive oil for searing; keep the heat moderate once the shallot goes in to avoid scorching.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a splash of water, stirring until the sauce is smooth and the pork is piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Milk Mustard
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