Creamy Pork Tenderloin
Indulge in the rich and silky flavors of Creamy Pork Tenderloin, a comforting dish that pairs tender, seared pork with a luscious garlic-Parmesan cream sauce. This one-pan recipe is a perfect balance of simplicity and elegance, featuring aromatic dried herbs like thyme and oregano, melted butter, and a savory chicken broth base. With a total cook time of just 35 minutes, it’s a quick yet impressive dinner ideal for weeknights or special occasions. Serve this restaurant-quality pork tenderloin with your favorite sides, such as mashed potatoes or roasted vegetables, and garnish with fresh parsley for a stunning finishing touch.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Dried thyme
- 0.5 tsp Dried oregano
Instructions
Trim the pork tenderloin of any excess fat or silver skin. Pat it dry with paper towels, then season all over with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side. Once seared, remove the tenderloin from the skillet and set it aside on a plate.
Reduce the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
Deglaze the skillet by pouring in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, Parmesan cheese, dried thyme, and dried oregano. Allow the sauce to simmer gently for 2-3 minutes, stirring occasionally, until it starts to thicken.
Return the pork tenderloin to the skillet, along with any juices that collected on the plate. Spoon some of the sauce over the pork.
Reduce the heat to low and cover the skillet. Let the pork cook in the sauce for about 10-12 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Once cooked, remove the pork tenderloin from the skillet and let it rest for 5 minutes before slicing.
While the pork rests, stir the chopped parsley into the sauce. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Slice the pork tenderloin into medallions and serve with the creamy sauce poured over the top. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 2.0 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.2 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 629 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
