Oven-Baked Pork Tenderloin with Dijon Cream Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

For the Pork Tenderloin
1 ½ lbs pork tenderloin
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
For the Dijon Cream Sauce
2 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
2 tbsp Dijon mustard
½ cup chicken broth
½ tsp salt
¼ tsp black pepper
1 tsp fresh parsley, chopped (for garnish)

Instructions

For the Pork Tenderloin
Preheat oven to 400°F (200°C).
Rub the pork tenderloin with olive oil and season with salt, pepper, garlic powder, onion powder, and thyme.
Place on a baking sheet and roast for 20-25 minutes or until internal temperature reaches 145°F (63°C).
Remove from oven, cover loosely with foil, and let rest for 5 minutes before slicing.
For the Dijon Cream Sauce
In a skillet over medium heat, melt butter and sauté garlic until fragrant.
Stir in Dijon mustard, heavy cream, chicken broth, salt, and pepper.
Simmer for 5-7 minutes until sauce thickens slightly.
Drizzle over sliced pork tenderloin and garnish with parsley