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  • Mar 03, 2025
  • By Catherine Donovan
  • 0 comments

Provençal Herb-Crusted Pork Tenderloin with Dijon Cream

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  
- 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!