German Pork Tenderloin with Creamy Dijon Sauce and Rosemary Potatoes

This German-inspired dish brings together perfectly seared pork tenderloin, a luxuriously creamy Dijon sauce and golden roasted rosemary potatoes with Brussels sprouts. It’s a satisfying meal that feels special enough for a dinner party yet simple enough for a weeknight.

The velvety Dijon sauce, made with cream and mustard, cascades over the tender pork and potatoes, while the roasted vegetables add a delightful crunch. Fresh parsley sprinkled on top adds a pop of color and freshness.

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Ingredients

10 ounce Pork FiletView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

0.125 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with racks in top and middle positions. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Dice potatoes into ¼-inch pieces. Finely chop half the rosemary (use all for 4 servings).
2. On one side of a baking sheet, toss Brussels sprouts with a drizzle of oil, salt and pepper. On the other side, toss potatoes with a generous drizzle of oil, chopped rosemary, salt and pepper. Roast on the top rack until browned and tender, 15-20 minutes.
3. Meanwhile, pat pork tenderloin dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned on all sides, 4-8 minutes. Transfer pork to a second baking sheet (reserve the pan). Roast on the middle rack until cooked through, 10-12 minutes. Let rest on a cutting board.
4. While pork roasts, roughly chop parsley.
5. In the reserved pan over medium-high heat, combine cream sauce base, Dijon mustard, chicken stock concentrate, 2 tablespoons water (4 tablespoons for 4 servings) and pepper. Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly thickened, 30-60 seconds. If the sauce is too thick, add water 1 teaspoon at a time until desired consistency.
6. Slice the pork crosswise. Divide pork, potatoes and Brussels sprouts among plates. Spoon sauce over pork and potatoes, sprinkle with parsley and serve.

Recipe Tips

FAQ

Can I use pork loin instead of tenderloin?

Yes, but adjust cooking time as pork loin may be thicker. Use a meat thermometer to ensure it reaches 145°F.

Can I make this recipe dairy-free?

You can substitute the cream sauce base with a dairy-free alternative like coconut cream, but the flavor and texture will change.

Can I prepare any components ahead of time?

You can chop the vegetables and herbs in advance. The sauce is best made just before serving.