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Savory Dijon Pork Tenderloin recipe

This Dijon Pork Tenderloin recipe is a savory, mouthwatering, simple dinner to make. It will make two thin pork tenderloins or one larger tenderloins and is ready in about 40 minutes to enjoy. Save this recipe to Pinterest now so you can make it!
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Course: dinner
Cuisine: American
Keyword: Dijon Mustard Pork Tenderloin, Dijon Mustard Pork Tenderloin recipe, Dijon pork tenderloin
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting: 5 minutes
Servings: 6 - 8 servings
Author: Rachel

Equipment

  • 1 Large Skillet or 3.5 quart braiser pan

Ingredients

Spice rub ingredients

  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp coarse sea salt
  • 1/2 tbsp dried thyme leaves
  • 1/2 tbsp dried oregano leaves
  • 1 tsp fresh cracked black pepper

Dijon Pork Tenderloin ingredients & pan

  • 2.75 lbs pork tenderloin I had two that equaled this amount per the photos.
  • 1/2 cup Dijon mustard
  • 1/4 cup honey
  • 1/2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 3 tbsp extra virgin olive oil
  • 1 diced shallot
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 tbsp cornstarch or flour
  • 1 tbsp fresh thyme leaves for topping
  • 2 tbsp fresh parsley leaves for topping

Instructions

  • Preheat oven to 400 degrees.
  • Mix together the spice rub and set aside.
  • Pat the pork tenderloin(s) dry and cut off any excess fat pieces. Then rub all sides with the dry spice rub. Set aside.
  • In a separate bowl, whisk together the Dijon mustard, honey, Worcestershire sauce and soy sauce. Set aside.
  • Heat a pan over medium and add the extra virgin olive oil. When shimmering, add the pork tenderloins and sear 3 minutes per wide side. Sear 1 minute per thinner sides if they have not completely browned. Then remove from pan.
  • Turn heat to low. Add the shallot to the pan and cook for 4 minutes until soft. Scrap any larger bits of brown or char as you go.
  • Add the chicken broth and deglaze the pan, scraping the remaining brown bits. Cook for 3 minutes and then add the heavy cream, whisk well.
  • Pour in the dijon mix and whisk well. Simmer together for 2 minutes.
  • Add the pork back in to the pan. Spoon some of the sauce over the pork. Cover and then cook in the oven for 25 minutes or until the internal temperature reaches 145 degrees. Check with a meat thermometer.
  • Remove the pork from the pan and let it rest for 5 - 10 minutes.
  • Meanwhile, add 1/2 tbsp of corn starch or flour to the pan over low heat and whisk in gently.
  • Cut the pork, drizzle on about 1/3 of the sauce and add on the fresh herbs.
  • Serve additional sauce on the side.