Pork Tenderloin with Pan Sauce
Elevate your dinner table with this elegant yet approachable Pork Tenderloin with Pan Sauce—a dish that seamlessly combines tender, juicy pork with a luscious, herb-infused sauce. This recipe starts with a golden-brown sear before a quick oven roast, locking in incredible flavor and ensuring perfectly cooked meat every time. The pièce de résistance is the silky pan sauce, crafted with sautéed shallots, garlic, chicken broth, and a touch of cream for richness. A hint of dry white wine adds depth, while fresh thyme and parsley bring an aromatic finish. Ready in just 35 minutes, this restaurant-quality meal is perfect for weeknight dinners or special occasions. Serve it alongside mashed potatoes or roasted veggies for a complete, mouthwatering experience. Keywords: pork tenderloin recipe, pan sauce, easy pork dinner, roasted pork with creamy sauce, quick pork tenderloin.
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Recipe Information
Ingredients
- 1 piece (roughly 1 to 1.5 pounds) Pork tenderloin
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece (medium, finely diced) Shallot
- 2 cloves (minced) Garlic
- 0.5 cup Chicken broth
- 0.25 cup Dry white wine (optional)
- 4 sprigs Fresh thyme
- 2 tablespoons Heavy cream
- 1 tablespoon (chopped, optional for garnish) Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Pat the pork tenderloin dry with paper towels. Season it evenly on all sides with the kosher salt, black pepper, and garlic powder.
Heat a large, oven-safe skillet over medium-high heat. Add the olive oil.
Once the oil is shimmering, sear the pork tenderloin in the skillet for 2-3 minutes on each side until it is golden brown all over.
Place the skillet with the pork into the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the skillet, place it on a plate, and loosely cover with foil to rest.
Return the skillet to the stovetop over medium heat. Add the butter and melt it.
Stir in the finely diced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Deglaze the pan by adding the white wine (if using) and scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 1-2 minutes until reduced by half.
Add the chicken broth and thyme sprigs to the skillet. Let it simmer for 3-5 minutes until slightly thickened.
Stir in the heavy cream and cook for 1-2 minutes until the sauce is creamy and coats the back of a spoon. Taste and adjust seasoning with salt and pepper, if needed.
Slice the rested pork tenderloin into medallions and plate. Spoon the pan sauce over the pork and garnish with fresh parsley if desired.
Serve warm with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 27 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 755 mg | 16% | |
*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.
