Oven-Baked Pork Recipe

Introduction

This oven-baked pork tenderloin is a simple and flavorful dish perfect for weeknight dinners or special occasions. Topped with a creamy Dijon mustard sauce, it promises tender, juicy meat with a deliciously rich finish.

Ingredients

• 1 ½ lbs pork tenderloin
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• ½ cup chicken broth
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Rub the pork tenderloin with olive oil, then season it evenly with salt, black pepper, garlic powder, onion powder, and dried thyme.
2. Step 2: Place the seasoned pork on a baking sheet and roast it in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
3. Step 3: Remove the pork from the oven, cover it loosely with foil, and let it rest for 5 minutes before slicing to keep it juicy.
4. Step 4: While the pork rests, heat butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
5. Step 5: Stir in the Dijon mustard, heavy cream, chicken broth, salt, and black pepper. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
6. Step 6: Slice the rested pork tenderloin and drizzle the Dijon cream sauce over the top. Garnish with fresh parsley before serving.

Tips & Variations

• For extra flavor, marinate the pork overnight with the olive oil and seasonings before roasting.
• Try adding a splash of white wine to the sauce for a more complex taste.
• Use fresh herbs like rosemary or sage instead of thyme for a different aromatic profile.
• If you prefer a thicker sauce, simmer it a few minutes longer or add a small slurry of cornstarch and water.

Storage

Store leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the meat. The sauce can be reheated separately and poured over the pork.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of pork for this recipe?

Yes, pork loin or bone-in pork chops can be used, but cooking times will vary. Pork tenderloin is preferred for its tenderness and quick cooking time.

How do I know when the pork is fully cooked?

The best way is to use a meat thermometer. Pork is safely cooked at an internal temperature of 145°F (63°C), resulting in juicy, slightly pink meat.

Oven-Baked Pork Recipe

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★★★★★

4.7 from 138 reviews

This Oven-Baked Pork Tenderloin recipe features a juicy, tender pork loin seasoned with a flavorful blend of herbs and spices, roasted to perfection, and served with a rich Dijon cream sauce. A simple yet elegant dish perfect for weeknight dinners or special occasions.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pork Tenderloin

• 1 ½ lbs pork tenderloin
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme

Dijon Cream Sauce

• 2 tbsp butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• ½ cup chicken broth
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the pork tenderloin.
2. Season Pork: Rub the pork tenderloin all over with olive oil, then season evenly with salt, black pepper, garlic powder, onion powder, and dried thyme to infuse it with savory flavors.
3. Roast Pork: Place the seasoned pork tenderloin on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
4. Rest Pork: Remove the pork from the oven and loosely cover it with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring moist and tender slices.
5. Make Sauce: While the pork rests, melt butter in a skillet over medium heat. Sauté the minced garlic until fragrant, about 1-2 minutes.
6. Combine Sauce Ingredients: Stir in Dijon mustard, heavy cream, chicken broth, salt, and black pepper into the skillet. Bring the mixture to a gentle simmer.
7. Simmer Sauce: Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly to a creamy consistency.
8. Serve: Slice the rested pork tenderloin and drizzle generously with the Dijon cream sauce. Garnish with fresh chopped parsley for a burst of color and freshness.

Notes

• Use a meat thermometer to ensure the pork is perfectly cooked without overcooking.
• Letting the pork rest before slicing helps retain its juices and tenderness.
• The Dijon cream sauce can be made ahead and gently reheated before serving.
• For a dairy-free variation, substitute heavy cream with coconut cream and use dairy-free butter.
• Leftovers can be stored in the refrigerator for up to 3 days.

Keywords: oven baked pork, pork tenderloin, Dijon cream sauce, easy pork recipe, roasted pork, creamy mustard sauce