This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser, friends. Juicy, extra tender pork tenderloin coated in a well-seasoned blend of herbs and spices and then pan-seared. Before roasting, it’s slathered in an umami-rich glaze, and finished with a scrumptious dijon cream sauce. It’s perfect to serve up as an easy but fancy weeknight or holiday-inspired dish for a low-effort, high-reward cozy meal!

pork tenderloin with dijon cream sauce on white platter

There’s so many Spring holidays coming up! Easter is this weekend- do you celebrate/do you have a menu line-up already? Then there is Mother’s Day next month and a few other ones down the line. Although, I’d be remiss not to have this pork tenderloin recipe up on the site before Easter weekend. Oh how I love me some pork tenderloin, y’all. This recipe gives off that elegant dinner party flair without you actually working hard at all, ha! One of my faves, eeek!

The Best Pork Tenderloin You’ll Ever Have with Dijon Cream Sauce 😍

Gahhh, this pork tenderloin with dijon cream sauce is very much a crowd-pleaser. What exactly do we have here? The pork tenderloin (the most tender part of the pig) is coated in an herb-filled seasoning blend, and then pan-seared in a hot skillet to caramelize the outside. Next, the seared tenderloin gets slathered in a flavorful glaze and then roasted in the oven to finish off beautifully.

To finish this beauty, a simple + quick dijon cream sauce comes together in minutes. The sauce is creamy, tasty, and loaded with dijon mustard, and the perfect companion to serve alongside this juicy pork tenderloin recipe! The whole thing is so fancy, yet incredibly straightforward, yesss.

⇢ Listen, I’m a huge fan of pork chops and all, but pork tenderloin also deserves some high praise, too. They are, well, super tender hence the name “tenderloin.” This cut is more flavorful, juicier, and soaks up the flavors it’s paired with.

sliced pork tenderloin with sauce and mashed potatoes and green beans on white plate

Ingredients Needed For This Recipe

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Pork tenderloin: The star of the show! This recipe calls for 2 of them. I usually grab my pork tenderloin from Costco (it’s always reasonably priced + comes 2 in a pack!). Wherever you source yours from, always be sure to trim any excess fat or silver membrane off. We want ’em cleaned up and naked.
  • Spices: I use salt/pepper, dried oregano, dried crushed rosemary, dried thyme, onion powder, and ground cumin.
  • Olive oil: For searing the tenderloin to lock in those natural juices!
  • For the tenderloin glaze: Dijon mustard, maple syrup, worcestershire sauce, and soy sauce. This mixture gets glazed on right before roasting.
  • For the dijon cream sauce: Butter, garlic, lemon juice, heavy cream, dijon mustard, thyme, and salt/pepper. So simple, so good!
ingredients for pork tenderloin and dijon cream sauce laid out on beige surface

Why This Pork-Inspired Recipe Works

Here’s some main highlights about this pork tenderloin recipe, friends:

  1. Fancy shmancy (but EASY!)…This homemade pork tenderloin recipe is super straightforward and easy yet filled with that luxe flair! It has a bougie, I-worked-all-day-on-this-recipe kinda vibe, but you really didn’t, ha.
  2. Flavors are flavoring…If you’re a flavor-obsessed freak like me, this one’s for you. The pork tenderloin is seasoned well in a nice spice blend, then seared to caramelize the outside of the tenderloin while simultaneously toasting the spices. The glaze adds more delicious oomph right before roasting, and the dijon cream sauce sends it all over the edge a bit more. In other words, there is MEGA flavor all over this succulent dish, chef’s kiss.
  3. Special occasion & holiday-inspo…You can whip up this best-ever pork tenderloin recipe as an any day dinner or save for special events like Easter, Thanksgiving, Christmas, and all that is in between. Such a stunner!

How To Make This Pork Tenderloin Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

  1. Prep & season. Preheat the oven to 375°F. Pat the tenderloins dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and massage into the tenderloins until evenly coated. Then set aside.
  2. Make glaze. In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside until called for.
  3. Sear pork & glaze. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Then place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins.
  4. Roast the tenderloins for 15 minutes, then carefully flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° – 150°F when checked using an internal thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board or rack to rest while you whip up the pan sauce.

Making The Dijon Cream Sauce & Serving:

  1. In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking the sauce for another 1-2 minutes or so until well incorporated. Then remove from heat.
  2. Serve. Slice the tenderloins into 1-2-inch thick slices and place them on a large platter. Spoon the pan sauce over the slices. Garnish the platter with fresh herbs if you’d like. Serve immediately alongside your favorite side items like mashed potatoes, green beans, or a salad, etc. Enjoy!

What To Serve With Pork Tenderloin

As pictured, mashed potatoes and green beans are my typical sides to pair alongside this juicy pork tenderloin. Definitely peep my garlic mashed potatoes and this homemade green bean casserole for more coziness. Other honorable (+ deeelicious) mentions also include southern-style collard greens and this reader-favorite smoked gouda mac and cheese, yeah boiii! 🙌🏾

sliced pork tenderloin with dijon cream sauce on white platter

Temperature For Perfect Pork Tenderloin

The USDA has made some recent changes to the cooking temperature for this type of meat. You can cook pork tenderloin, roasts, and chops to 145°F. For optimal precision, use a digital thermometer (highly recommend investing in this kitchen tool!) to test for exact temperature. Once the tenderloin has reached that temp, let it rest for at least 3 minutes. Your pork tenderloin should have the slightest, faintest hue of pink in the center.

Searing Before Roasting (Stovetop to Oven)

For the best pork tenderloin, it’s simply a must! Do not even think about cutting any corners, I beg. Why sear the meat before roasting? ⇢ Searing the pork tenderloin, first, allows for the outside to caramelize and seal in the natural juices. Just like with my braised short ribs, searing/browning meat allows for more flavor to be unlocked when it achieves a nice golden crust.

Additionally, the dijon cream sauce is flavored with the fond (seared/golden bits) that remain in the skillet after browning the pork tenderloin 😋!

Storing Leftover Pork Tenderloin

Make sure any leftovers are completely cooled and then transfer pork tenderloin into an airtight container. Keep it stored inside of the refrigerator for 1-2 days. Reheat leftovers in the microwave until warmed through- you may need to add a splash of water or broth to help moisten the pork.

For longer storage, I recommend freezing leftover pork tenderloin. Wrap the leftover portions in foil and place in a freezer-safe plastic bag. It will keep for about 2 months. Thaw in the refrigerator overnight and reheat as advised above.

The dijon cream sauce will keep for 5-7 days in the refrigerator. Reheat in the microwave or on the stovetop (over low heat) until warmed through. Because this is a dairy-based sauce, I do not recommend freezing the sauce.

sliced pork tenderloin with green beans and mashed potatoes on white plate

You gotta get all over this Pork Tenderloin with Dijon Cream Sauce, y’all! It’s a definite banger for nearly any occasion. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

Some of our other favorite main entree recipes:

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pork tenderloin with dijon cream sauce on white platter

Best-Ever Pork Tenderloin with Dijon Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Main Dishes
  • Method: Stovetop, Oven
  • Cuisine: American
Save Recipe

Description

This Best-Ever Pork Tenderloin recipe is an absolute crowd-pleaser, friends. Juicy, extra tender pork tenderloin coated in a well-seasoned blend of herbs and spices and then pan-seared. Before roasting, it’s slathered in an umami-rich glaze, and finished with a scrumptious dijon cream sauce. It’s perfect to serve up as an easy but fancy weeknight or holiday-inspired dish for a low-effort, high-reward cozy meal!


Ingredients

Scale

For the pork tenderloin:

  • 2 pork tenderloins (about 1 ½2 lbs each), trimmed of any excess fat, as needed
  • Kosher salt & freshly ground black pepper, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • 3 tablespoons olive oil, divided
  • 1 tablespoon whole grain dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon low-sodium soy sauce

For the dijon cream sauce:

  • 2 tablespoons unsalted butter
  • 2 cloves of garlic, finely minced or pressed
  • 1 tablespoon fresh-squeezed lemon juice
  • ½ cup heavy whipping cream
  • 1 tablespoon whole grain dijon mustard
  • 2 teaspoons dried thyme
  • Kosher salt & freshly ground black pepper, to taste
  • 13 tablespoons water, as needed to thin

Instructions

For the pork tenderloin:

  1. Prep & season. Preheat the oven to 375°F. Trim any tendrils of fat or leftover membrane (any silver skin) off the tenderloins. Then pat the tenderloins dry with a paper towel. In a small bowl, combine the salt/pepper- to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and use your hands to massage the spice blend into the tenderloins until evenly coated. Then set aside.
  2. Make glaze. In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside until called for.
  3. Sear pork & glaze. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. At this stage, you aren’t cooking them through, just searing nicely to lock in moisture and bring out more flavor by caramelizing the outside. Then place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins, coating all surfaces.
  4. Roast the tenderloins for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° – 150°F when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest while you whip up the pan sauce.

For the dijon cream sauce:

  1. In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, then add the thyme and season with salt/pepper- to taste. Continue cooking for another 1-2 minutes or so until well incorporated. If sauce is too thick, simply thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Then remove from heat.
  2. Serve. Slice the tenderloins into 1-2-inch thick slices and place them on a large platter to serve up family-style. Spoon the pan sauce over the slices. Garnish the platter with fresh herbs for a nice lil’ razzle dazzle touch if you’d like. Serve immediately alongside your favorite side items like mashed potatoes, green beans, or a salad, etc. Enjoy!

Notes

  1. What to do with leftover pork tenderloin?: So many ideas! You can chop leftovers into a frittata with all the fixins, use in sliders/sandwiches, use in a salad, tacos, quesadillas, lettuce wraps, and so much more.
  2. Please read the blog post in its entirety for more tips + tricks.
sliced pork tenderloin with dijon cream sauce on white platter