Yikes! Is it almost the end of March already?
I am what I consider a “seasonal” cook. I have a really hard time eating salads in the winter and avoid roasting anything in the summer. Now that it is already spring, and I have a huge backlog of “winter” recipes to share, I realized I better get moving!
This pork tenderloin recipe has quickly become a family favorite. Searing the pork prior to roasting it helps to prevent it from drying out, and the combination of the mustard rub and creamy sauce adds a ton of flavor. I served this with mashed potatoes, which were perfect for soaking up the extra sauce. I highly recommend you make this before it become to warm to use the oven!
Roasted Pork Tenderloin with Creamy Dijon Sauce
- 1/4 cup Dijonnaise spread
- 1 teaspoon dry mustard
- 1/4 teaspoon dried minced onion or onion powder
- 1 teaspoon garlic, minced or grated
- 3 tablespoons olive oil
- 1 fresh pork tenderloin
- Salt and pepper, to taste
- 1/2 cup half-n-half
- 2 tablespoons more Dijonnaise spread
Preheat the oven to 425 degrees.
In a small bowl, mix together the Dijonnaise, the dry mustard, the onion, and the garlic. The mixture should be a bit thick. Set it aside.
In a large dutch oven-style baking dish, measure the olive oil and heat it over medium-high heat. Generously season the pork loin with salt and pepper on all sides. Using metal tongs, brown the pork in the olive oil until it is nice and caramelized on all sides. Spoon the dijon mixture all over the pork loin, applying it on all sides.
Place the dutch oven, uncovered, in the oven and roast for 15-20 minutes, depending on the thickness of your cut. Remove the pork from the oven when a meat thermometer inserted into the center reaches 145 degrees (for medium done-ness). Remove the pork from the dish, cover with foil, and allow it to rest for about 10 minutes.
Meanwhile, return the dutch oven to the stove. Whisk in the half and half, scraping the brown bits off the bottom of the pot. Stir in the extra 2 tablespoons of Dijonnaise and warm the sauce to a simmer over medium-low heat, stirring occasionally, for about 10 minutes. Add a splash of milk if the sauce is too thick.