One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce

There’s nothing quite like the comforting allure of a savory One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce. This dish combines tender pork with a luscious mushroom sauce that’s both rich and flavorful, perfect for cozy dinners. Plus, the one-pan preparation makes cleanup a breeze! Gather your ingredients and dive into this delightful recipe that your family will request again and again.

Why You’ll Love This One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce

• Rich and creamy flavor that pleases every palate.
• Quick preparation and cooking time, making it ideal for busy weeknights.
• Minimal cleanup thanks to the one-pan method.
• Family-friendly, perfect for both adults and kids.
• Excellent leftovers that taste even better the next day.
• Versatile enough to pair with various sides.

Ingredients Needed

Protein:

• 1 lb (450 g) pork tenderloin

Sauce:

• 2 tbsp (30 ml) Dijon mustard
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) low sodium chicken broth

Veggies:

• 8 oz (225 g) cremini mushrooms, sliced
• 3 cloves garlic, minced (about 1 tbsp)

Fats:

• 2 tbsp (28 g) butter
• 1 tbsp (15 ml) olive oil

Spices:

• 1 tsp fresh thyme leaves (or rosemary as substitute)
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the pork

Trim any silver skin or excess fat from the pork and pat it dry with paper towels.

2. Sear the pork

Heat olive oil and butter over medium-high heat until shimmering. Season the pork with salt and pepper, then sear it on all sides until golden brown, about 2 minutes per side. Remove the pork and set it aside.

3. Cook the mushrooms

Lower the heat to medium. Add the sliced mushrooms to the pan and cook until they release moisture and start to brown, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

4. Make the sauce

Pour in the chicken broth, scraping up the brown bits from the pan bottom. Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a gentle simmer, stirring frequently until the sauce thickens slightly, about 3–5 minutes.

5. Combine and cook

Nestle the seared pork back into the sauce. Cover loosely and cook on low heat until the pork reaches 145°F (63°C), about 8–10 minutes. Spoon the sauce over the pork occasionally.

6. Serve

Remove the pork from the pan and let it rest for 5 minutes before slicing. Spoon extra sauce and mushrooms over the sliced pork and serve.

Serving Suggestions One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce

• Pair with creamy mashed potatoes or buttered noodles.
• Serve alongside steamed green beans or sautéed spinach.
• Top with fresh parsley for a pop of color.
• Enjoy with a glass of white wine for a delightful dinner experience.

Tips for Success One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce

• Allow the pork to rest after cooking to keep it juicy.
• Adjust the thickness of the sauce by simmering longer or adding more broth.
• Feel free to substitute the pork with chicken tenderloins for a different flavor.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Variations

Here are a few easy ways to change it up:

• Swap the pork for chicken tenderloins or beef strips for a different taste.
• For a spicy kick, add red pepper flakes to the sauce.
• Try using coconut cream for a dairy-free option.
• Add some baby spinach or kale to the sauce for extra nutrition.

Follow us on Pinterest for more cozy ideas.

One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce

A comforting dish featuring tender pork in a rich, creamy Dijon mushroom sauce, perfect for cozy dinners and minimal cleanup.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 600

Ingredients Method Notes

Ingredients

  

Protein

• 1 lb 1 lb pork tenderloin

Sauce

• 2 tbsp 2 tbsp Dijon mustard
• 1 cup 1 cup heavy cream
• 1/2 cup 1/2 cup low sodium chicken broth

Veggies

• 8 oz 8 oz cremini mushrooms, sliced
• 3 cloves 3 cloves garlic, minced (about 1 tbsp)

Fats

• 2 tbsp 2 tbsp butter
• 1 tbsp 1 tbsp olive oil

Spices

• 1 tsp 1 tsp fresh thyme leaves (or rosemary as substitute)
• Salt and pepper to taste

Method

 

Preparation

1. Trim any silver skin or excess fat from the pork and pat it dry with paper towels.

Cooking the Pork

1. Heat olive oil and butter over medium-high heat until shimmering. Season the pork with salt and pepper, then sear it on all sides until golden brown, about 2 minutes per side. Remove the pork and set it aside.

Cooking the Mushrooms

1. Lower the heat to medium. Add the sliced mushrooms to the pan and cook until they release moisture and start to brown, about 4 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Making the Sauce

1. Pour in the chicken broth, scraping up the brown bits from the pan bottom. Stir in the heavy cream, Dijon mustard, and thyme leaves. Bring to a gentle simmer, stirring frequently until the sauce thickens slightly, about 3–5 minutes.

Combining and Serving

1. Nestle the seared pork back into the sauce. Cover loosely and cook on low heat until the pork reaches 145°F (63°C), about 8–10 minutes. Spoon the sauce over the pork occasionally.
2. Remove the pork from the pan and let it rest for 5 minutes before slicing. Spoon extra sauce and mushrooms over the sliced pork and serve.

Notes

Allow the pork to rest after cooking to keep it juicy. Adjust the thickness of the sauce by simmering longer or adding more broth. Feel free to substitute the pork with chicken tenderloins for a different flavor. Store leftovers in an airtight container in the fridge for up to 3 days.