Dinner

Savory Oven-Baked Pork Tenderloin with Dijon Cream Sauce Recipe

ByLana Polati March 12, 2026March 12, 2026

Introduction

This savory oven-baked pork tenderloin with Dijon cream sauce is a perfect weeknight dinner that feels special enough for guests. Juicy and tender pork pairs beautifully with a rich, tangy sauce that’s easy to make and full of flavor.

The image shows a cooked pork loin sliced into thick pieces, arranged in a row on a white plate. The pork has a golden-brown crust with a tender pink center. A creamy light brown sauce is drizzled over the top, pooling slightly on the plate. Small green herbs are sprinkled over the sauce and meat, adding a touch of color. The plate sits on a white marbled surface, and the background is softly blurred with some green plants visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb pork tenderloin
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
2 tbsp Dijon mustard
1 cup chicken broth
2 tbsp fresh parsley, chopped

Instructions

Step 1: Trim any excess fat from the pork tenderloin and season it generously with salt, black pepper, garlic powder, onion powder, and dried thyme.
Step 2: Preheat your oven to 400°F (200°C).
Step 3: Heat olive oil in a skillet over medium-high heat. Sear the pork on all sides until golden brown, about 3-4 minutes per side.
Step 4: Transfer the seared pork to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
Step 5: While the pork bakes, melt butter in the same skillet. Add minced garlic and sauté until fragrant, about 1 minute.
Step 6: Stir in heavy cream and chicken broth. Add Dijon mustard and cook until the sauce thickens, about 5 minutes. Season the sauce to taste.
Step 7: Remove the pork from the oven and let it rest for 5-10 minutes to keep it juicy.
Step 8: Slice the pork into thick pieces and serve topped with the creamy Dijon sauce. Garnish with fresh parsley.

Tips & Variations

For extra flavor, use fresh garlic and thyme instead of dried versions.
Substitute half-and-half for heavy cream to lighten the sauce without losing creaminess.
Try avocado oil in place of olive oil for a subtle, nutty twist when searing.
Vegetable broth works well as an alternative to chicken broth if you prefer a milder sauce.

Storage

Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much.