Creamy Dijon Pork Tenderloin

Oh my goodness gracious is this recipe a hit. The pork tenderloin is so tender with the special dijon brown sugar topping, and this sauce goes perfectly over a bed of pasta. The first time we made this my husband and I made pasta from scratch to go with it. Now we can’t get enough of this combo! If you can, buy fresh pasta, not the hard dried kind and thank me later. 

The creamy dijon sauce is dairy free for anyone else who might not agree with dairy as much as they wish they would! Actually, I dare you to serve this to someone you love who LOVES dairy, and I bet you they won’t even know this is made with coconut milk instead! 

Okay, onto the good stuff. 

What you need:

For the Pork:

• 1 pound pork tenderloin 

• ¼ cup dijon mustard 

• ¼ cup brown sugar

• Salt and pepper to taste

For the Sauce: 

• 1 can coconut milk 

• ½ cup low sodium chicken broth 

• ¼ cup dijon mustard

• ¼ cup nutritional yeast 

• 3 tsp minced garlic 

• 1 tsp garlic powder 

• Salt and pepper to taste

• Rosemary: optional 

What to do: 

• Preheat your oven to 400F

• Place the pork tenderloin in a baking dish with about ½ inch of water, and season with salt and pepper. *If your tenderloin is very thick, you may want to butterfly it so that it cooks a bit faster without burning the topping*

• Spread a thin layer of dijon over each tenderloin, and top with a sprinkle of brown sugar. 

• Bake for 35-45 minutes depending on the thickness. 

• To make the sauce, combine all sauce ingredients in a large saucepan over medium heat. Simmer for 20 minutes. 

• An option is to add spinach to the sauce at the end until wilted. A great way to add some veggies! 

• Serve over pasta 

Voila! Don’t for get to tag me on Instagram if you give this one a try. If you love it, check out my 30 recipe ebook here, or my dessert ebook here for more! 

XO,

Di