This is one of my mom’s best dishes. The Creamy Dijon Sauce compliments the tender, juicy pork perfectly. Pork loins have been on sale a lot lately at the grocery store, so I got the chance to make it for myself this week. Mom usually serves this dish with mashed potatoes – so that we can drizzle some extra dijon sauce on top of them! This leftovers are amazing in a sandwich, too.

Roasted Pork Tenderloin with Creamy Dijon Sauce

1/4 cup Dijonnaise spread
1 teaspoon dry mustard
1/4 teaspoon dried minced onion seasoning
1 teaspoon garlic, minced or grated
3 tablespoons olive oil
1 fresh pork tenderloin
Salt and pepper, to taste
1/4 cup Dijonnaise spread
1 teaspoon dry mustard
1/4 teaspoon dried minced onion seasoning
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. At this point, get your dijon mixture and spoon it all over the pork loin, applying it on all sides.

Next, send the whole dish into the oven to roast in the oven for about 15-20 minutes depending on the thickness of your cut). Remove the pork from the oven when a meat thermometer inserted into the center of the meat reaches 145 degrees (for medium done-ness). Remove the meat from the dish and allow it to rest for about 10 minutes.

Meanwhile, return the dutch oven to the stove. Add the half and half, deglazing the pan (i.e. scraping the brown bits off the bottom – they hold all the flavor!). Stir in the extra 2 tablespoons of Dijonnaise and warm the sauce to a simmer over low to medium-low heat, stirring occasionally, for about 10 minutes.