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This savory Dijon Tenderloin recipe is a savory, mouthwatering, simple dinner to make. It will make two thin pork tenderloins or one larger tenderloins and is ready in about 40 minutes to enjoy. Save this recipe to Pinterest now so you can make it!
I have been craving Dijon mustard for some reason lately. That tangy mustard is just so good – on everything. Additionally, I am a huge fan of pork tenderloin. It is such a succulent cut of pork and I appreciate how tender it can be when you cook it just right. This week I merged my craving for Dijon mustard with two pork tenderloins and this savory, tangy Dijon Pork Tenderloin was a dinner we all loved. My picky children both really enjoyed it, Kevin went back for thirds and well, it just hit the spot for me.
When to serve my savory Dijon Pork Tenderloin
I love to make delicious recipes on the weekends. Sundays have always been a day for me to cook, but I’ve started to work Saturdays into the mix too. We used to go out on Saturday nights or order out because I was tired. However, I’ve found myself much more tired on Thursday and Friday versus Saturdays. In fact Saturdays – especially during the slower gardening seasons and winter when I don’t want to leave the house – have become another favorite day of mine to cook. I made this last Saturday evening and while it is perfect for the weekend, you can also make it in about 40 minutes so it works for a weekday too.
I also think this is good enough to be a small table holiday meal served with some delicious mashed potatoes and a side of green beans. The sauce really creates kind of a wow factor and this is something I could see us eating on Christmas eve or maybe even Easter. Whatever the occasion, this savory Dijon Pork Tenderloin makes me think of cozy weekend meals at home where I truly get to relax with a glass of wine after.
The pork rub
All meat should be flavored even before it is cooked, especially a succulent cult like tenderloin. In this savory Dijon Pork Tenderloin recipe, I have included a rub of dried spices and herbs that will help create a base for the whole recipe. Garlic powder, onion powder, dried thyme, dried oregano, some coarse sea salt and fresh cracked pepper are combined here to bring out the flavors of the meat in a really beautiful way. They are only enhanced by the sauce that is created through a variety of ingredients and cooking the tenderloin.
Ingredients that make my Savory Dijon Pork Tenderloin recipe so savory
Unlike a normal Dijon Mustard Pork Tenderloin recipe that uses just a Dijon mustard to create the taste, I’ve layered some flavors in here to enhance the mustard. First, the glaze that goes in the pan also includes honey, which helps to sweeten the flavor a touch. I’ve also included Worcestershire sauce and Soy sauce that help create umami flavors.
Umami is Japanese and translates to “essence of deliciousness.” It is considered the 5th basic taste along with salty, sweet, sour and bitter. I often think if it as that savory, incredible flavor that makes you want to lick the bowl.
Besides these ingredients, there is also a little chicken broth and heavy cream in the sauce for this recipe.
Due to using these other ingredients, the pan sauce for my savory Dijon Pork Tenderloin will be darker than a traditional Dijon sauce. But I promise it is so delectable!
The cooking process
There is not a lot to this cooking process. In fact, it is pretty basic. The pork tenderloin is given a nice sear before the pan sauce is created. Then the pork is added back into the pan and covered to cook. I like to cover the pan in this recipe so the sauce does not over cook. This means you might have to cook it a little longer than you might for an uncovered pork tenderloin (25 minutes versus 20), but the results are so moist and flavorful. I truly love how tangy and savory this turned out.
Tips for making my Dijon Pork Tenderloin recipe
- I use Grey Poupon Dijon Mustard. It is the easiest to find and we enjoy it. Use whichever Dijon mustard your family prefers.
- When making this recipe, your sauce will turn out lighter or darker depending on the pan you use and the amount of char it helps to create. I use my Le Creuset Cast Iron coated enamel braiser {HERE}, which is a pan I use for almost everything. It is 3.5 quarts and 15.83 x 12.48 x 5.31. I have one in Deep Teal and White and the only other pans I really use are my Dutch oven or straight cast iron skillet. They’re pricy but I use them almost every day so for me they are worth it.
- For the seasoning with the meat in the rub, make sure to use coarse sea salt. Using a fine sea salt or, and especially, a table salt will throw off the measurement and the flavor.
- I would not season this with salt and pepper until it is completely done and then season to taste. Because there is a rub with sea salt and pepper and because we are using soy sauce, there will be a lot of salt in the mix already. Wait until it is on your plate to decide if you want more.
- Don’t forget the fresh thyme and parsley for topping! it always adds such a beautiful, finished flavor.
- To save the Dijon Mustard Pork Tenderloin, cut it all into slices and keep in an airtight refrigerator for up to two days. Keep any remaining sauce separate.
- To reheat, microwave the slices for 1 minute or so until desired temperature. You can also add it to a sheet pan and bake it for 10 minutes at 350 degrees.
Looking for more savory dinner ideas?
If you are looking for more dinner ideas, or side dishes, try these:
Dinner
- Bacon and Mushroom Smothered Chicken {HERE}
- Classic Steak Au Poivre {HERE}
- Maple & Plum Skillet Pork Chops {HERE}
- Chicken Tortilla Soup for Pressure Cooker or Slow Cooker {HERE}
- Caramelized Wild Mushroom Pasta {HERE}
- Cider Maple Oven Roasted Cornish Hens {HERE}
- Gouda and Apple Bacon Wrapped Stuffed Chicken {HERE}
Sides
- Creamy Red Skinned Mashed Potatoes {HERE}
- French Green Bean Salad {HERE}
- Butter Roasted Radishes {HERE}
- Green Beans with Almonds {HERE}
- Lemon & Herb Baby Potatoes {HERE}
- Roasted Bacon & Brussel Sprouts {HERE}
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Thank you so much for stopping by today, friends! I hope you love my savory Dijon Pork Tenderloin recipe in the oven and that you have a lovely celebration. You can find the full, printable recipe below. Happy Eating!
This Dijon Pork Tenderloin recipe is a savory, mouthwatering, simple dinner to make. It will make two thin pork tenderloins or one larger tenderloins and is ready in about 40 minutes to enjoy. Save this recipe to Pinterest now so you can make it!
Print Pin Rate
Course: dinner
Cuisine: American
Keyword: Dijon Mustard Pork Tenderloin, Dijon Mustard Pork Tenderloin recipe, Dijon pork tenderloin
Prep Time: 10 minutes
Cook Time: 40 minutes
Resting: 5 minutes
Servings: 6 - 8 servings
Author: Rachel
Equipment
1 Large Skillet or 3.5 quart braiser pan
Ingredients
Spice rub ingredients
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp coarse sea salt
- 1/2 tbsp dried thyme leaves
- 1/2 tbsp dried oregano leaves
- 1 tsp fresh cracked black pepper
Dijon Pork Tenderloin ingredients & pan
- 2.75 lbs pork tenderloin I had two that equaled this amount per the photos.
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 3 tbsp extra virgin olive oil
- 1 diced shallot
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 tbsp cornstarch or flour
- 1 tbsp fresh thyme leaves for topping
- 2 tbsp fresh parsley leaves for topping
Instructions
Preheat oven to 400 degrees.
Mix together the spice rub and set aside.
Pat the pork tenderloin(s) dry and cut off any excess fat pieces. Then rub all sides with the dry spice rub. Set aside.
In a separate bowl, whisk together the Dijon mustard, honey, Worcestershire sauce and soy sauce. Set aside.
Heat a pan over medium and add the extra virgin olive oil. When shimmering, add the pork tenderloins and sear 3 minutes per wide side. Sear 1 minute per thinner sides if they have not completely browned. Then remove from pan.
Turn heat to low. Add the shallot to the pan and cook for 4 minutes until soft. Scrap any larger bits of brown or char as you go.
Add the chicken broth and deglaze the pan, scraping the remaining brown bits. Cook for 3 minutes and then add the heavy cream, whisk well.
Pour in the dijon mix and whisk well. Simmer together for 2 minutes.
Add the pork back in to the pan. Spoon some of the sauce over the pork. Cover and then cook in the oven for 25 minutes or until the internal temperature reaches 145 degrees. Check with a meat thermometer.
Remove the pork from the pan and let it rest for 5 - 10 minutes.
Meanwhile, add 1/2 tbsp of corn starch or flour to the pan over low heat and whisk in gently.
Cut the pork, drizzle on about 1/3 of the sauce and add on the fresh herbs.
Serve additional sauce on the side.
