Spread the love

It’s Low Carb Monday and one of my favorite things to fix for dinner is pork tenderloin! It has good protein content and most times, it is simple to prepare. This pork tenderloin recipe has a great flavor from the dijon mustard rub and the cheese sauce. It is super simple to prepare and pairs well with some steamed veggies or a nice salad.

First, we are going to heat up a skillet with a little bit of oil and brown the pork tenderloin on all sides (about 5 minutes total).

Mix up the Dijon mustard and the thyme. I prefer the ground Thyme.

Place the pork tenderloin in a baking dish and spread the mustard mixture all over the pork tenderloin. Bake in a 400˚ oven for 20-25 minutes or until the internal temperature reaches 160˚. In my oven, it takes about double the time to get the internal temperature to be 160˚.

Remove the pork from the oven and tent the pork while you prepare the sauce. Place the skillet back on the stove on medium high heat and then add the chicken broth and de-glaze the pan. Bring to a boil and then reduce the heat and add the cheese and heat until melted. Season the sauce with a little salt/pepper to taste.

Pork Tenderloin with Neufchatel Cheese Sauce

1 lb pork tenderloin
1/4 cup Dijon Mustard
2 tsp dried thyme
1/2 cup chicken broth
4 oz Neufchatel cheese, cubed

1. Preheat oven to 400˚

2. Heat a large skillet on medium heat with 1 Tbsp of Canola oil or olive oil.

3. Add the pork tenderloin and brown on all sides, approximately 5 minutes.

4. Remove the meat and place in a 13 x 9 baking dish.

5. Combine the Dijon mustard and thyme. Rub all over the pork tenderloin.

6. Bake 20-25 minutes or until the internal temperature reaches 160˚. In my oven, this takes about double the time.

7. Remove the pork tenderloin and place on a plate. Tent with foil and let rest.

8. Take the skillet you browned the pork in, place back on medium high heat.

9. Add the chicken broth and de-glaze the pan. Bring to a boil.

10. Reduce the heat to medium-low and add the cheese. Cook until cheese is melted and sauce is creamy. Season to taste with salt/pepper.

11. Cut pork tenderloin in to thin slices and serve topped with cheese sauce. (I would go lightly on the cheese sauce until you try the flavors together. I find it a tad much if you drown the pork in it. I prefer to dip my pork in to the sauce).