Tender Pork with Creamy Sauce (Print Version)

# Ingredients:

→ For the pork tenderloin

01 - 2 pork tenderloins (about 1½ - 2 lbs each), trimmed of any excess fat
02 - Kosher salt & freshly ground black pepper, to taste
03 - 1 teaspoon dried oregano
04 - 1 teaspoon dried crushed rosemary
05 - 1 teaspoon dried thyme
06 - ½ teaspoon onion powder
07 - ½ teaspoon ground cumin
08 - 3 tablespoons olive oil, divided
09 - 1 tablespoon whole grain dijon mustard
10 - 1 tablespoon pure maple syrup
11 - 1 tablespoon worcestershire sauce
12 - 1 tablespoon low-sodium soy sauce

→ For the dijon cream sauce

13 - 2 tablespoons unsalted butter
14 - 2 cloves of garlic, finely minced or pressed
15 - 1 tablespoon fresh-squeezed lemon juice
16 - ½ cup heavy whipping cream
17 - 1 tablespoon whole grain dijon mustard
18 - 2 teaspoons dried thyme
19 - Kosher salt & freshly ground black pepper, to taste
20 - 1-3 tablespoons water, as needed to thin

# Instructions:

01 - Preheat the oven to 375°F. Trim any tendrils of fat or leftover membrane (silver skin) off the tenderloins. Pat the tenderloins dry with a paper towel. In a small bowl, combine salt/pepper to taste, oregano, rosemary, thyme, onion powder, and cumin. Sprinkle the spice blend over the tenderloins and massage it in until evenly coated.
02 - In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine.
03 - 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. Place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins, coating all surfaces.
04 - Roast the tenderloins for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side - cooking until they reach 145°-150°F when checked with a digital thermometer. Take the pork out of the oven and transfer to a cutting board to rest while making the sauce.
05 - 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. Scrape up any bits from the bottom of the skillet. Let the sauce come to a gentle simmer, then add thyme and season with salt/pepper to taste. Cook for 1-2 minutes until well incorporated. If sauce is too thick, thin with water, 1 tablespoon at a time.
06 - Slice the tenderloins into 1-2-inch thick slices and place them on a large platter. Spoon the pan sauce over the slices. Garnish with fresh herbs if desired. Serve immediately alongside your favorite sides like mashed potatoes, green beans, or a salad.

# Notes:

01 - Leftover pork tenderloin can be used in frittatas, sandwiches, salads, tacos, quesadillas, lettuce wraps and more
02 - Perfect as an easy but fancy weeknight dinner
03 - Also works well as a holiday-inspired dish for special occasions

Back