Easy to prepare and the sauce is delicious! Petty presentation too.
1 pork tenderloins (about 1 ½ – 2 lbs), trimmed of any excess fat, as needed
kosher salt & freshly ground black pepper, to taste
1/2 t. dried oregano
1/2 t. dried crushed rosemary
1/2 t. dried thyme
1/4 t onion powder
1/4 t. ground cumin
1-1/2 Tbls. olive oil, divided
1-1/2 t. whole grain Dijon mustard
1-1/2 t. pure maple syrup
1-1/2 t. Worcestershire sauce
1-1/2 t. low-sodium soy sauce
1 Tbls. unsalted butter
1 clove of garlic, finely minced or pressed
1-1/2 t. fresh-squeezed lemon juice
1/4 c. heavy whipping cream
1/2 Tbls. whole grain Dijon mustard
1 t. dried thyme
kosher salt & freshly ground black pepper, to taste
1–2 Tbls. water, as needed to thin
Preheat the oven to 375 degrees
Prep & Season Pork: Trim any tendrils of fat or leftover membrane (any silver skin) off the tenderloin. Then pat the tenderloin dry with a paper towel.
In a small bowl, combine the salt and pepper to taste, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloin and use your hands to massage the spice blend into the tenderloins until evenly coated. Then set aside.
Glaze. In another bowl, combine 1/2 tablespoon of olive oil, Dijon mustard, maple syrup, Worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside until called for.
Sear Pork, Glaze & Roast: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the tenderloin until golden brown on all sides, about 3-4 minutes per side. At this stage, you aren’t cooking them through, just searing nicely to lock in moisture and bring out more flavor by caramelizing the outside. Then place the seared tenderloin onto a baking sheet.
Brush the prepared glaze mixture over the tenderloin, coating all surfaces.
Roast the tenderloin for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side, cooking until the tenderloins reach 150 to 155 degrees when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest while you make the pan sauce.
Dijon Cream Sauce: In the same skillet used for searing, heat the butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and Dijon mustard. Use a wooden utensil to scrape up any bits along the bottom of the skillet.
Let the sauce come up to a gentle simmer, then add the thyme and season with salt and pepper to taste. Continue cooking for another 1-2 minutes or so until well incorporated. If sauce is too thick, simply thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Then remove it from heat.
Serve. Slice the tenderloins into 1-2-inch thick slices and place them on a platter. Spoon the pan sauce over the slice and