The Bluster and the Burrow
Roasted Pork Tenderloin with Dijon Mustard Cream Sauce
This roasted pork tenderloin is juicy, flavorful, and paired with a rich Dijon cream sauce that tastes like it came from a restaurant kitchen. With an optional dry brine and simple stovetop-to-oven method, it’s an easy, quietly luxurious dinner for any night of the week.
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Ingredients
- 2 pork tenderloins
- 8 ounces white button mushrooms
- 1 medium onion sliced
- 1 cup heavy cream
- ¼ cup Dijon mustard
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne
- 2 tablespoons parsley chopped
Instructions
Dry Brine the Pork (Optional)
- Pat the 2 pork tenderloins completely dry with paper towels
- Salt generously on all sides
- Place in a sealed container or on a plate and refrigerate for 24 hours
Cook the Pork & Make the Sauce
- Preheat the oven to 400°F
- Heat a large oven-safe skillet or Dutch oven with a lid over medium-high heat
- Pat the pork dry again and add 1–2 tablespoons neutral oil (avocado, grapeseed, or light olive oil) to the pan before searing.
- Sear the tenderloins on all sides, about 3–5 minutes per side, until well browned
- Remove pork from the pan and set aside
- Add 8 ounces white button mushrooms and 1 medium onion to the skillet and cook 10–15 minutes, until softened and beginning to brown
- Add ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, ⅛ teaspoon cayenne, and ½ teaspoon salt, then stir to coat the vegetables
- Nestle the pork back into the pan and transfer to the oven
- Roast for about 15 minutes, until the pork reaches 140–145°F
- Remove the pork from the pan and let it rest 5–10 minutes before slicing
- Return the skillet to the stovetop, add¼ cup Dijon mustard and 1 cup heavy cream, and simmer until thickened. Don’t heat too high or the sauce will split. The sauce should lightly coat the back of a spoon.
- Turn off heat and stir in 2 tablespoons parsley.
Notes
- Pork tenderloin is lean so treat it gently.
Overcooking is the only real sin here. Pull the pork when it hits 140–145°F, then let it rest. It will finish cooking as it relaxes, and you’ll be rewarded with slices that stay juicy. - Dry brining is optional, not mandatory.
Dry brining for 24 hours seasons the pork throughout and improves moisture retention, but if you forgot, didn’t plan ahead, or simply didn’t feel like it? You’re still going to eat well. Just salt generously before searing. - Pat the pork dry.
Moisture is the enemy of a good sear. Dry pork = better browning = deeper flavor = you feeling like you know what you’re doing (because you do). - Don’t rush the mushrooms.
Let them cook until they’ve released their moisture and started to brown. This is where the sauce gets its savory backbone. Pale mushrooms make pale, dull sauces. - Kill the heat before adding parsley.
Fresh herbs lose their magic when scorched. Stir them in at the end so they stay green, fragrant, and alive.
Store leftover pork and sauce together in an airtight container for up to 3 days in the fridge. Reheat gently over low heat with a splash of cream or broth to loosen the sauce. Microwave quickly until heated or it will dry out.
Nutrition
Calories: 885kcal | Carbohydrates: 5g | Protein: 128g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 438mg | Sodium: 637mg | Potassium: 2590mg | Fiber: 1g | Sugar: 3g | Vitamin A: 736IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 7mg
