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One-Pan Creamy Dijon Pork Tenderloin with Mushroom Sauce served on a plate

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.