Dijon Cream Sauce and Pork Tenderloin: Carb-Smart Keto

A dijon cream sauce sounds can seem hard. Sauces can be intimidating, but who thought something that sounds so challenging was so simple. Anyone has the ability to make a mouthwatering sauce. In this recipe, the most difficult part of making it, is getting up to go to go buy the ingredients. You absolutely must try this dijon cream sauce because it’s both simple and delectable. It’s fabulous over pork tenderloin, shown here, but it’s also fantastic over vegetables or other bases, so vegetarians and gluten free dieters can enjoy it as well.

dijon cream sauce with pork tenderloin

Dijon Cream Sauce with Pork Tenderloin over Zucchini Noodles

Equipment

You only need the kitchen basics to make this sauce.

  • 9 x 13 Pyrex
  • Dish
  • Measuring Spoons
  • Sauce pan or Reduction Pot
  • Whisk

Pyrex

is a kitchen standard. It’s sturdy and versatile. I’ve had my dishes for years. is a kitchen standard. It’s sturdy and versatile. I’ve had my dishes for years.I’ve learned for cooking sauces, a reduction pot is perfect.

Ingredients

Dijon Cream Sauce Ingredients

  • 2 Tablespoons Butter
  • 1 Tablespoon Coconut Flour
  • 1 Pint Heavy Whipping Cream
  • 2 Heaping Tablespoons Creole Mustard or Maille Old Style Dijon Mustard
  • 2 Tablespoons Dry Mustard
  • 1/4 Teaspoon Salt, to Taste
  • 1/8 Teaspoon Fresh Ground pepper
  • 1/2 Teaspoon Stevia

Pork Tenderloin Ingredients

  • The ingredients are simple and as basic as the equipment.
  • 1 Pork Tenderloin
  • 1 Tablespoon Lea and Perrin’s Worcestershire Sauce (It’s the best!)
  • 1/2 Teaspoon Seasoned Salt
  • 2–3 dashes Tabasco
  • 1/4 Teaspoon Garlic Powder

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the tenderloin in the Pyrex dish. Cover it withWorcestershire Seasoned Sauce. This helps the remaining seasonings stick to the meat.
  3. Then cover the mean evenly in the remaining seasonings.
  4. Bake in the oven at 350 for 45 minutes to 1 hour, checking the meat thermometer for desired level of pink.
  5. Begin the sauce about 20 minutes before the tenderloin is ready.
  6. In a sauce pan or reduction pot, melt the butter.
  7. Add the flour and stir to make a roux.
  8. Add the remaining ingredients bring to a simmer on a medium to medium-high heat.
  9. Stir while the sauce reduces and thickens, about 20 minutes.

This recipe divides and multiplies well. The sauce should be eaten in one sitting or reheated once. It can deconstruct and separate if refrigerated for too long.

Dijon Cream Sauce Nutritional Information per Serving

Serves 8

  • Calories: 238
  • Fat: 24g
  • Carbohydrates: 2.5g
  • Fiber: .5g
  • Protein: 1.6g

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Originally published at Alexia Cooks.