Here’s a Provençal Herb-Crusted Pork Tenderloin with Dijon Cream Sauce recipe that reimagines French techniques and flavours—think aromatic herbs, creamy mustard sauce, and a golden crust. Perfect for a refined yet approachable meal!
Provençal Herb-Crusted Pork Tenderloin
*(Serves 4)*
Ingredients:
- 1.5 lbs pork tenderloin
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- ¼ cup panko breadcrumbs
- 2 tbsp grated Parmesan
- 1 tbsp fresh parsley, chopped
For the Dijon Cream Sauce:
- 1 shallot, minced
- ½ cup dry white wine (e.g., Sauvignon Blanc)
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- 2 tbsp, 1 tsp F N Good Food Big Burger Secret Sauce seasoning (divided)
- 2 tsp F N Good Food Herbes de Provence (divided)
- Garlic mashed potatoes
- Haricots verts (French green beans)
- Crusty baguette
Instructions:
1. Prep the Pork:
- Pat tenderloin dry. Rub with 1 tbsp olive oil and 1 tbsp F N Good Food Big Burger Secret Sauce seasoning and 1 tsp F N Good Food Herbes de Provence. Let marinate 30 minutes.
2. Create the Crust:
- Mix panko, Parmesan, parsley, and 1 tsp F N Good Food Big Burger Secret Sauce seasoning and 1 tsp F N Good Food Herbes de Provence. Brush pork with Dijon mustard, then press the panko mixture onto all sides.
3. Sear & Roast:
- Preheat oven to 400°F (200°C).
- Heat remaining oil in an oven-safe skillet. Sear pork on all sides until golden (~3 minutes per side).
- Transfer skillet to the oven. Roast for 15–18 minutes until internal temp reaches 145°F (63°C). Rest for 5 minutes.
4. Make the Dijon Cream Sauce:
- In the same skillet, sauté shallot until soft. Deglaze with white wine, scraping up browned bits. Simmer until reduced by half.
- Stir in cream, Dijon, thyme, and 1 tbsp F N Good Food Big Burger Secret Sauce seasoning and 1 tsp F N Good Food Herbes de Provence. Simmer 5 minutes until thickened.
5. Serve:
- Slice pork into medallions. Drizzle with sauce and garnish with fresh thyme.
Vegetarian
Replace pork with portobello mushrooms. Use vegetable broth instead of wine and coconut cream for a vegan sauce.
Wine Pairing
- White: Chardonnay (buttery, complements the cream sauce).
- Red: Light Pinot Noir (balances the pork’s richness).
Tips
- Extra Elegance: Finish the sauce with 1 tbsp cold butter, whisked in off-heat.
- Leftovers: Slice cold pork for a salad Lyonnaise-inspired lunch.
Enjoy!
