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Searing pork tenderloin in a hot pan to develop a deep, caramelized golden-brown crust all over the meat.

Pan-Seared Pork Tenderloin with Creamy Dijon Sauce

This Pan-Seared Pork Tenderloin features thick-cut, juicy pork slices with a golden-brown crust. Drizzled with a thick, glossy Dijon cream sauce, coarse ground mustard seeds, and fresh herbs, it is an easy restaurant-quality dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pan-Seared Pork Tenderloin Ingredients
  • 1.5 lbs pork tenderloin trimmed of silver skin
  • 2 tbsp avocado oil or olive oil high smoke point preferred
  • 1 tsp kosher salt
  • 1/2 tsp coarse black pepper
  • 1/2 cup chicken broth or dry white wine
  • 1 cup heavy cream full fat
  • 3 tbsp smooth Dijon mustard
  • 2 tbsp coarse whole grain mustard with visible mustard seeds
  • 1/4 cup fresh flat-leaf parsley finely chopped
  • 2 tbsp fresh thyme leaves whole tiny leaves

Equipment

  • 1 Heavy-bottomed skillet or cast-iron pan
  • 1 Digital Meat Thermometer
  • 1 Tongs
  • 1 Whisk

Method
 

Prepare the Pork
  1. Remove 1.5 lbs (680g) pork tenderloin from the refrigerator 20 minutes before cooking to ensure even cooking.
  2. Trim away any silver skin and pat the meat completely dry with paper towels to ensure a perfect sear.
  3. Season all sides evenly with 1 tsp (5g) kosher salt and 1/2 tsp (2.5g) coarse black pepper, pressing it into the meat.
Cook the Pork
  1. Heat 2 tbsp (30ml) oil in a heavy skillet over medium-high heat. Add pork and sear for 3-4 minutes per side until a deep golden-brown crust forms.
  2. Reduce heat to medium. Cook for an additional 10-12 minutes, turning occasionally, until a meat thermometer reads 140°F (60°C).
  3. Transfer the pork to a cutting board, tent with foil, and let rest for 5-10 minutes. The internal temperature will rise to 145°F (63°C).
Create the Sauce and Serve
  1. Pour 1/2 cup (120ml) chicken broth or white wine into the hot skillet. Scrape up the browned bits and simmer until reduced by half.
  2. Lower heat to medium-low. Whisk in 1 cup (240ml) heavy cream, 3 tbsp (45g) smooth Dijon, and 2 tbsp (30g) whole grain mustard. Simmer 3-4 minutes until thick and glossy.
  3. Slice pork into thick medallions. Arrange in a shallow white ceramic bowl, drizzle with pale-yellow sauce, and top with 1/4 cup (15g) parsley and 2 tbsp thyme leaves.

Notes

Always use a digital meat thermometer to prevent overcooking the lean pork tenderloin.
Ensure the cream sauce stays at a low simmer so the mustard and dairy do not separate.