Herb-Crusted Pork Tenderloin with Creamy Dijon Sauce & Roasted Baby Potatoes

Serves: 4 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes

Ingredients

For the Pork Tenderloin

• 1½ lb (700 g) pork tenderloin

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 3 garlic cloves, minced

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh rosemary, finely chopped

• 1 tsp fresh thyme leaves

• 1 tsp Dijon mustard

• 1 tsp smoked paprika

• ½ tsp crushed red pepper flakes (optional)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

For the Creamy Dijon Sauce

• 2 tbsp unsalted butter

• 2 garlic cloves, minced

• ½ cup (120 ml) chicken broth

• ½ cup (120 ml) heavy cream

• 2 tbsp Dijon mustard

• 1 tsp whole grain mustard

• 1 tsp fresh lemon juice

• 1 tsp honey

• 1 tsp chopped parsley

• Salt and freshly ground black pepper, to taste

For the Roasted Baby Potatoes

• 1 lb (450 g) baby Yukon Gold potatoes

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp chopped fresh rosemary

• ½ tsp paprika

• Salt and black pepper

For Garnish

• Fresh rosemary sprigs

• Chopped parsley

• Flaky sea salt

• Fresh cracked black pepper

Instructions

Step 1 – Roast the Potatoes

1. Preheat the oven to 425°F (220°C).

2. Toss the baby potatoes with olive oil, garlic powder, rosemary, paprika, salt, and pepper.

3. Spread them in a single layer on a baking sheet.

4. Roast for 30–35 minutes, turning halfway through, until golden brown and fork-tender.

Step 2 – Prepare the Pork

1. Pat the pork tenderloin dry with paper towels.

2. In a small bowl, combine:

   • Olive oil

   • Garlic

   • Parsley

   • Rosemary

   • Thyme

   • Dijon mustard

   • Smoked paprika

   • Red pepper flakes

   • Salt

   • Black pepper

3. Rub the mixture evenly over the pork.

Step 3 – Sear the Pork

1. Heat a large oven-safe skillet over medium-high heat.

2. Add the butter.

3. Sear the pork on all sides for 2–3 minutes per side until nicely browned.

Step 4 – Roast the Pork

1. Transfer the skillet to the oven.

2. Roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C).

3. Remove from the oven and let the pork rest for 10 minutes before slicing.

Step 5 – Make the Creamy Dijon Sauce

1. Using the same skillet, melt the butter over medium heat.

2. Add the minced garlic and cook for 30 seconds.

3. Pour in the chicken broth and scrape up the browned bits from the pan.

4. Stir in:

   • Heavy cream

   • Dijon mustard

   • Whole grain mustard

   • Honey

   • Lemon juice

5. Simmer for 4–5 minutes until the sauce thickens slightly.

6. Stir in chopped parsley and season with salt and pepper.

Step 6 – Assemble

1. Slice the rested pork tenderloin into ½-inch (1.25 cm) medallions.

2. Spoon the creamy Dijon sauce onto a serving platter.

3. Arrange the pork slices over the sauce.

4. Serve with the roasted baby potatoes alongside.

5. Garnish with fresh rosemary, parsley, flaky sea salt, and cracked black pepper.

Chef's Tips

• Cook the pork to 145°F (63°C) for juicy, tender meat with a slight blush of pink.

• Rest the pork before slicing to preserve its natural juices.

• Fresh rosemary and thyme provide the best aroma, but dried herbs can be substituted if necessary.

• For a richer sauce, whisk in 1 tablespoon of cold butter just before serving.

• Add sautéed mushrooms or wilted spinach to the sauce for extra depth and texture.

Estimated Nutrition (Per Serving)

• Calories: ~560 kcal

• Protein: 42 g

• Fat: 30 g

• Carbohydrates: 24 g

• Fiber: 3 g

• Sugar: 4 g

• Sodium: 540 mg

Serving Suggestion

This Herb-Crusted Pork Tenderloin with Creamy Dijon Sauce & Roasted Baby Potatoes is an elegant yet comforting main course. Tender slices of herb-crusted pork are finished with a velvety Dijon cream sauce that perfectly complements the crispy roasted potatoes. Pair with roasted asparagus, green beans, or a fresh arugula salad, and enjoy with a glass of Chardonnay, Pinot Noir, or sparkling apple cider for a refined, restaurant-quality meal.