Herb Tenderloin With Dijon Gravy Recipe

Prep

Pat the pork tenderloin dry with paper towels. Trim any silver skin or excess fat. Tie the tenderloin with kitchen twine into 3 equal pieces if uneven to promote even cooking (optional).

Season the tenderloin all over with kosher salt, black pepper, and garlic powder. Rub 1 tablespoon olive oil over the surface to help herbs adhere.

In a small bowl combine chopped rosemary, thyme, parsley, and lemon zest. Stir in 1 tablespoon Dijon mustard to create a paste.

Spread the mustard-herb mixture evenly over the top and sides of the tenderloin, pressing gently so the herbs adhere.

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil if pan is dry.

Place the tenderloin herb-side down first to sear for 2 minutes until browned, then roll and sear remaining sides about 1–2 minutes per side until a golden crust forms.

Transfer the skillet with the tenderloin to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium (about 12–18 minutes depending on thickness). For medium-well, roast to 150°F (65°C).

Remove the skillet from the oven and transfer the pork to a cutting board. Tent loosely with foil and rest for 8–10 minutes (temperature will rise ~5°F while resting).

While the pork rests, place the same skillet over medium heat. If there is more than 1 tablespoon of fat, spoon off excess leaving about 1 tablespoon to cook the aromatics.

Add 2 tablespoons unsalted butter to the skillet. When melted, add the finely minced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn.

Sprinkle 1 tablespoon all-purpose flour over the aromatics and stir constantly for 1–2 minutes to form a roux and cook out the raw flour taste.

Slowly whisk in 1 cup chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Whisk in 1 tablespoon heavy cream and 2 tablespoons Dijon mustard until combined and smooth. Add 1 teaspoon Worcestershire sauce.

Simmer the sauce for 3–5 minutes, stirring occasionally, until it thickens to a coat-the-back-of-a-spoon consistency. Taste and season with up to 1 teaspoon salt and 1/2 teaspoon black pepper as needed.

If using, whisk in 1 tablespoon cold butter off the heat for gloss and a touch of richness and 1/2 teaspoon lemon juice to brighten. Stir in chopped fresh parsley.

Slice the rested tenderloin into 1/2-inch thick medallions. Arrange on a warmed platter or individual plates.

Spoon the Dijon gravy over and around the pork medallions. Garnish with additional chopped parsley if desired and serve immediately.