Pork Tenderloin with Herb Sauce
Elevate your dinner table with this succulent Pork Tenderloin with Herb Sauce, a dish that perfectly combines simplicity and elegance. This recipe features a beautifully seared and oven-roasted pork tenderloin, seasoned with a blend of paprika, garlic powder, salt, and pepper for a flavorful crust. The star of the dish is the creamy herb sauce, crafted with aromatic minced shallots, garlic, fresh parsley, thyme, and a splash of lemon juice for a bright, zesty finish. With just 15 minutes of prep time and a quick 25-minute cook time, this recipe is ideal for both busy weeknights and special occasions. Serve it as a centerpiece with roasted vegetables or buttery mashed potatoes for a truly satisfying meal. Keywords: pork tenderloin recipe, creamy herb sauce, roasted pork, easy dinner recipes, quick roasted pork.
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Recipe Information
Ingredients
- 1 piece (about 1 pound) Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 2 tablespoons Unsalted butter
- 1 piece (finely minced) Shallot
- 2 pieces (minced) Garlic cloves
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (chopped) Fresh thyme
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels and rub it evenly with salt, black pepper, paprika, and garlic powder.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 8 minutes total.
Transfer the skillet to the preheated oven and roast the pork for 12-15 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.
Remove the pork from the skillet and cover it loosely with aluminum foil. Let it rest for at least 10 minutes while you prepare the herb sauce.
In the same skillet over medium heat, melt the butter. Add the minced shallot and garlic, cooking until fragrant and softened, about 2 minutes.
Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce by half, about 3-4 minutes.
Stir in the heavy cream, chopped parsley, thyme, and lemon juice. Simmer for an additional 2-3 minutes until the sauce thickens slightly.
Slice the rested pork tenderloin into medallions and arrange them on a serving plate.
Spoon the herb sauce over the pork slices and serve immediately. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 4231 mg | 184% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2447 mg | 52% | |
*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.
