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Juicy Garlic Herb Roasted Pork Tenderloin with Dijon Cream Sauce

pork tenderloin recipe - Tasty
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Make this easy, impressive pork tenderloin recipe. Roasting locks in moisture, resulting in a juicy and tender roast seasoned with garlic and herbs, served with a simple Dijon cream sauce.

Ingredients

Scale
  • 1 (about 1.5 lb) pork tenderloin, trimmed
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch mixed with 1 teaspoon cold water (slurry)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking dish or line it with parchment paper.
  2. In a small bowl, combine the dried thyme, dried rosemary, garlic powder, onion powder, salt, and pepper. This is your herb rub.
  3. Pat the pork tenderloin dry with paper towels. Rub the entire surface of the pork with olive oil.
  4. Generously coat the pork tenderloin with the herb rub mixture, pressing it gently onto the meat.
  5. Place the seasoned pork tenderloin in the prepared baking dish.
  6. Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part reads 140 degrees Fahrenheit for medium-rare, or 145 degrees Fahrenheit for medium.
  7. Remove the pork from the oven, transfer it to a cutting board, and tent loosely with foil. Let the pork rest for at least 10 minutes before slicing. This resting period is key for a juicy pork tenderloin.
  8. While the pork rests, prepare the sauce. Place the baking dish with the drippings over medium heat on the stovetop (if the dish is oven-safe).
  9. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2 minutes.
  10. Reduce the heat to low. Stir in the heavy cream and Dijon mustard.
  11. Whisk in the cornstarch slurry and cook, stirring constantly, until the sauce thickens slightly, about 1 minute. Do not boil.
  12. Slice the rested pork tenderloin into medallions. Serve immediately with the Dijon cream sauce spooned over the top.

Notes

  • For best results, use a meat thermometer to check the internal temperature; this prevents dry meat.
  • You can substitute fresh herbs for dried herbs; use 1 tablespoon each of fresh thyme and rosemary, finely chopped.
  • This recipe works well for meal prep; slice the pork and store the sauce separately.

Nutrition

Find it online: https://daisyrecipe.com/pork-tenderloin-recipe-juicy-and-tender/