Pork Tenderloin W Sour Cream Shallot Dill Sauce
Elevate your dinner table with this Pork Tenderloin with Sour Cream Shallot Dill Sauce, a dish that’s as sophisticated as it is comforting. Tender, oven-roasted pork is seasoned to perfection and paired with a rich and tangy sauce made from sautéed shallots, creamy sour cream, and bright bursts of fresh dill. A splash of white wine and a hint of lemon juice add depth and elegance, while the skillet-cooked sauce ensures you capture every caramelized flavor. Ready in just 50 minutes, this recipe delivers restaurant-quality results with minimal effort. Perfect for weeknight dinners or special occasions, serve this flavorful dish with roasted vegetables or buttery mashed potatoes for an unforgettable meal.
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Recipe Information
Ingredients
- 1 piece (about 1.5 lbs) pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 large (finely chopped) shallots
- 2 tablespoons butter
- 0.5 cup chicken broth
- 0.25 cup white wine
- 0.75 cup sour cream
- 2 tablespoons (chopped) fresh dill
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt, black pepper, and garlic powder, rubbing the spices evenly over all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the pork tenderloin for 2-3 minutes on each side until it is golden brown all over.
Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Remove the pork from the skillet, cover with aluminum foil, and let it rest for 5-10 minutes.
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and sauté for 3-4 minutes until soft and translucent.
Deglaze the skillet by adding the chicken broth and white wine. Scrape up any browned bits from the bottom of the pan, then let the mixture simmer for 3-4 minutes to reduce slightly.
Lower the heat and whisk in the sour cream until the sauce is smooth and creamy.
Stir in the chopped fresh dill and lemon juice, then simmer for another 2 minutes. Adjust seasoning with salt and pepper to taste.
Slice the rested pork tenderloin into medallions and serve topped with the sour cream shallot dill sauce.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 5225 mg | 227% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 20.8 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 343 mg | 26% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3697 mg | 79% | |
*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.
