Pork Tenderloin with Dijon and Tarragon Cream

Lean pork tenderloin suits quick, careful cooking: it browns well in a pan yet stays tender when rested and sliced just before serving. Here it is paired with a French-style cream sauce made in the same pan, where shallots, white wine and the browned cooking juices give depth before Dijon mustard and fresh tarragon bring gentle sharpness and an aniseed-herbal lift. The result is a polished but practical dinner dish, rich without feeling heavy, with a sauce that works naturally alongside potatoes, rice, green beans or simple seasonal vegetables.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style French-inspired bistro cooking
Cooking style Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Layered pan sauce: Searing the pork first leaves browned bits in the pan, which are lifted with wine and folded into the cream sauce for savoury depth.
  • Rich but balanced: Dijon mustard and dry white wine cut through the double cream, keeping the sauce bright rather than heavy.
  • Tender, saucy finish: Resting the pork before slicing helps keep it juicy, while the tarragon cream gives each slice a smooth, aromatic coating.

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Timing notes

  • Rest before slicing: Let the pork rest for 8 to 10 minutes after it reaches 63°C (145°F); this helps the juices settle before carving.
  • Serve the sauce warm: The cream sauce is best served soon after simmering, while it is glossy and just thick enough to coat the pork.

Ingredient notes

  • Use fresh tarragon if possible: Fresh tarragon gives the sauce its distinctive aniseed-like aroma; parsley is milder but works if you prefer a greener finish.
  • Choose a dry wine: A dry white wine keeps the sauce savoury and balanced. Avoid anything sweet, which can make the cream sauce taste flat.
  • Mustard choice matters: Dijon gives a smooth, sharp finish, while whole-grain mustard adds texture and a gentler mustard flavour.

Common mistakes

  • Boiling the cream sauce: Keep the sauce at a gentle simmer once the cream is added; strong heat can make it split or turn greasy.
  • Cooking the pork too far: Pork tenderloin is lean, so it can dry out quickly. A thermometer gives the most reliable result.
  • Slicing straight away: Cutting immediately after cooking can cause the juices to run out onto the board instead of staying in the meat.

Serving ideas

  • Serve with potatoes: Mashed potatoes, steamed new potatoes or roast potatoes all work well with the Dijon and tarragon cream.
  • Add something green: Green beans, peas, asparagus or a crisp green salad bring freshness alongside the rich sauce.
  • Wine pairing: A dry white such as Chardonnay, Chenin Blanc or white Burgundy-style wine pairs naturally with the creamy mustard sauce.

Equipment you'll need

Kitchen thermometer Large frying pan Tongs Wooden spoon
Ingredients
Instructions
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  1. Trim any silverskin from the pork, then pat it dry and season all over with the black pepper. Finely chop the shallots and pick the tarragon leaves, then chop the leaves.
  2. Heat a large frying pan over medium-high heat and add the unsalted butter. When the butter is foaming, add the pork and sear for 6 to 8 minutes, turning often, until well browned all over.
  3. Reduce the heat to medium-low and continue cooking, turning occasionally, until the pork reaches 63°C (145°F) in the thickest part. Transfer to a plate and rest for 8 to 10 minutes.
  4. Add the shallots to the same pan and cook over medium heat for 2 to 3 minutes until softened. Pour in the dry white wine and simmer for 3 to 4 minutes, scraping up any browned bits, until reduced by about half.
  5. Stir in the double cream and bring to a gentle simmer. Cook for 3 to 5 minutes until the sauce lightly coats the back of a spoon, then stir in the Dijon mustard and most of the tarragon, reserving a little to finish.
  6. Slice the pork and return any resting juices to the pan, stirring them into the sauce. Spoon the Dijon and tarragon cream over the pork and scatter over the reserved tarragon to serve.

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Recipe notes

Tips

  • For the juiciest result, use a thermometer and pull the pork at 63°C (145°F), then let it rest so the temperature finishes rising.
  • Keep the sauce at a gentle simmer once the double cream is added; a hard boil can cause it to split.
  • If serving anyone who is pregnant, elderly, or immunocompromised, make sure the pork is cooked through to a safe internal temperature and served piping hot.

Substitutions

  • Replace Fresh tarragon with Fresh parsley for a milder, greener finish.
  • Replace Dry White Wine with Dry sherry for a slightly richer, nuttier sauce.
  • Replace Dijon mustard with Whole-grain mustard for a coarser texture and gentler heat.

Storage

  • Refrigerate up to 2 days
  • Cool, then refrigerate the pork and sauce in an airtight container. Reheat gently in a saucepan over low heat until piping hot, adding a small splash of water if the sauce thickens too much.

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Recipe overview

  • Servings: 4 servings
  • Total time: 40min (30min active)
  • Difficulty: Medium
  • Cuisine: French
  • Allergens:
    Milk Mustard
One pot
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Equipment you'll need

Kitchen thermometer Large frying pan Tongs Wooden spoon
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Black pepper

1 cup ≈ 110.4 g
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Dijon mustard

1 cup ≈ 240 g
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Double cream

1 cup ≈ 240 ml
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Dry White Wine

1 cup ≈ 240 ml
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Unsalted butter

10 oz ≈ 283 g
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Misen Carbon Steel Nonstick Frying Pan 12 Inch

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  • Works on all stovetops
  • Naturally nonstick when seasoned
  • Requires seasoning and maintenance
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