Ingredients
- 1 1/2 pounds pork tenderloin
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 tablespoon butter
Feel free to substitute chicken broth with vegetable broth if preferred, or swap fresh thyme with dried, adjusting the quantity to half. The beauty of cooking is adapting recipes to suit your pantry and preferences — something I learned from my abuela’s intuitive approach to cooking.
Instructions
- Preheat your oven to 400°F (200°C). While it warms up, pat the pork tenderloin dry with paper towels and season it generously with salt and pepper.
- In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the pork tenderloin, searing each side until golden brown, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
- While the pork rests, prepare the Dijon cream sauce. In the same skillet, melt butter over medium heat. Add minced garlic and thyme, sautéing until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, Dijon mustard, and whole grain mustard. Let the mixture simmer until slightly thickened, about 3-5 minutes.
- Slice the pork tenderloin and serve with the Dijon cream sauce drizzled over the top. Enjoy the blend of textures and flavors, a delightful reminder of the culinary harmony I strive for in my dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International