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Oven-Baked Pork Tenderloin with Dijon Cream Sauce

Oven-Baked Pork Tenderloin with Dijon Cream Sauce Magic

This Oven-Baked Pork Tenderloin with Dijon Cream Sauce is a comforting dish that elevates dinner effortlessly.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork
  • 1 lb Pork Tenderloin
  • 2 tbsp Olive Oil
  • 1 tsp Salt adjust to preference
  • 1 tsp Black Pepper adjust to preference
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme substitute with fresh if desired
For the Sauce
  • 2 tbsp Butter can substitute with olive oil
  • 2 cloves Garlic (minced)
  • 1 cup Heavy Cream can use half-and-half for lighter version
  • 2 tbsp Dijon Mustard
  • 1 cup Chicken Broth vegetable broth is a good substitute
  • 2 tbsp Fresh Parsley for garnish

Equipment

  • Oven
  • Baking Sheet
  • Skillet
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Rub the pork tenderloin with olive oil, then season generously with salt, black pepper, garlic powder, onion powder, and dried thyme.
  3. Roast the tenderloin on a baking sheet for 20–25 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Rest the pork covered with foil for 5 minutes before slicing.
  5. Melt butter in a skillet over medium heat. Add minced garlic and sauté until fragrant.
  6. Whisk in Dijon mustard, heavy cream, chicken broth, salt, and pepper; let it simmer for 5–7 minutes until thickened.
  7. Slice the pork and drizzle it with the creamy sauce, then garnish with fresh parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 600mgPotassium: 600mgSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For added depth, consider a splash of white wine in the sauce. Store leftovers for up to 3 days in the fridge or freeze for up to 3 months.

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