Pork Tenderloin with Dijon Sauce is one of those dinners that looks and sounds kinda fancy, but in reality, it’s so simple to make. As with many pork dishes, it pairs beautifully with dijon mustard in the creamy sauce.
It’s like:
- Sear the meat and onions,
- Mix the sauce, blend all together, and voila!
The result is Absolutely delicious!
Dijon Cream Cheese Sauce Ingredients
The creamy sauce adds an elegant touch to a dinner ready in just 45 minutes. Dijon mustard has a deeper, earthier flavor than regular, “hot dog style” mustard.
Feel free to adjust the spices according to your taste.
- Veal/Beef Stock – The base of the sauce and is also perfect to deglaze the pan.
- Cream – Must be the heavy variant, think full flavor feeling
- White Wine – gives you the French touch
- Dijon – This not only adds the main punch of flavour, but it’ll also help thicken the sauce.
- Oregano– This pairs amazingly with both mustard and pork.
- Garlic – An extra flavour booster.
- Ancho – An extra flavour/heat booster.
- Cheese – The final touch for the creaminess
What is the difference between Loin and Tenderloin?
Be careful when picking out your meat. Pork loin and pork tenderloin are two different cuts of meat. Pork loins are bigger and typically used for roasts, yielding a completely different texture. Tenderloin is smaller, longer, and a darker red than a pork loin. Tenderloins also cook faster than pork loins.
Did you know, the pork tenderloin comes from a muscle that runs along the spine. It is long, thin, and very lean. It is not a well-used muscle, so it is very tender.
“So long as you have food in your mouth, you have solved all questions for the time being.”
Franz Kafka
Let me recommend a few other beef recipe’s: :
Easy to do and super tasty:
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Pork Tenderloin with Dijon Sauce
Equipment
- skillet / saucepan
Ingredients
Skillet
- 500 g Pork Tenderloin 500-600g-ish
- 1 Yellow onion
- 3 cloves garlic
- 1 tbsp butter
- ½ tsp Salt
- ½ tsp Black pepper freshly grounded
Sauce
- 3 dl heavy cream
- 1 dl white wine dry
- 1 tbsp wheat flour
- 2 tbsp veal stock concentrated
- 1 tsp Ancho chili
- 1 tbsp Oregano dry or fresh
- 2 tbsp Dijon mustard to taste if you want more
- 50 g cheeze
Garnish
- sliced spring onions or chopped parsley
Instructions
- Slice pork into 1.5 cm thick slices. Salt and pepper the tenderloin.
- Heat a large skillet over medium heat. When hot, add a butter and sear pork on both sides. about 2-3 min per side. Set aside.
- Peel and chop the onion and garlic. Fry the onions for a couple of minutes in the skillet. Set aside.
- Whisk together the cream, wine, flour, stock and mustard in a saucepan. Bring to a boil while stirring.
- Add meat and onion to the pot. Let the sauce cook for 3-5 minutes. Remove the pot from the heat.
- Grate the cheese and stir it into the pot when serving. Garnish with some spring onions or parsley.Serve with your choice of mash, rice or pasta and a green salad. Enjoy!Cuisine – Delight in every bite!
