Pork Tenderloin with Creamy Herb Sauce
Elevate your dinner table with this Pork Tenderloin with Creamy Herb Sauce, a dish that’s as impressive as it is easy to prepare. Perfectly seared and oven-roasted pork tenderloin is paired with a velvety sauce bursting with fresh herbs like parsley, thyme, and rosemary. The creamy base, enriched with heavy cream, Dijon mustard, and sautéed shallots, adds an irresistible richness that complements the tender, juicy meat. This one-pan recipe is our go-to for busy weeknights or an elegant dinner party centerpiece, ready in just 45 minutes. Serve it alongside roasted vegetables or mashed potatoes for a restaurant-quality meal that will wow your guests. Search no further for the perfect combination of flavor, simplicity, and sophistication!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloin
- 2 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Butter
- 2 small, finely chopped Shallots
- 2 minced Garlic cloves
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 1 tablespoon Dijon mustard
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon, finely chopped Fresh rosemary leaves
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat and silver skin from the pork tenderloins. Pat them dry with paper towels.
Rub the pork tenderloins with 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of black pepper, and garlic powder.
In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Sear the pork tenderloins for about 2-3 minutes on each side until golden brown.
Transfer the skillet with the pork to the preheated oven. Roast for 14-16 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the oven, tent with foil, and let rest for 5-10 minutes.
While the pork rests, prepare the creamy herb sauce. In the same skillet, heat the butter over medium heat.
Add the chopped shallots and minced garlic. Sauté for 2-3 minutes until aromatic and softened.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze. Let it simmer for 2-3 minutes to reduce slightly.
Add the heavy cream and Dijon mustard. Stir well to combine and simmer for another 3-4 minutes until the sauce thickens.
Stir in the fresh parsley, thyme, and rosemary. Season with the remaining 1/2 teaspoon of salt and adjust pepper to taste.
Slice the rested pork tenderloins into medallions and drizzle generously with the creamy herb sauce.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.9 g | 211% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 7480 mg | 325% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 227.9 g | 456% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 131 mg | 10% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4645 mg | 99% | |
*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.
