Description
This creamy Pork Tenderloin melts in your mouth with rich, comforting flavors that make weeknight dinners feel special. Tender medallions bathed in a silky sauce will have your family asking for seconds at the dinner table.
Ingredients
Scale
Main Ingredients:
- 1 pound pork tenderloin
- 1 cup chicken broth
- 1 cup heavy cream
Supporting Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
Seasoning and Aromatics:
- 1 small onion, chopped
- 2 cloves garlic, minced
- salt to taste
- black pepper to taste
- fresh parsley, chopped
Instructions
- Thoroughly pat your 1-pound pork tenderloin with paper towels to remove excess moisture. Season generously with salt and black pepper across all surfaces.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until oil shimmers and looks glossy. The pan needs to be hot for perfect searing.
- Carefully place seasoned pork into the skillet. Sear for exactly 3-4 minutes on each side until a deep golden-brown crust develops. Your goal is a beautiful exterior that locks in moisture.
- Transfer seared pork to a separate plate. Keep the same skillet on the heat for building your sauce.
- Add minced garlic and chopped onion to the hot skillet. Sauté for 1-2 minutes until garlic releases its aroma and onions turn translucent.
- Pour 1 cup chicken broth into the skillet. Use a wooden spoon to scrape up any browned bits from the pan’s bottom. Let broth simmer for 2-3 minutes.
- Stir in 1 cup heavy cream, 1 tablespoon Dijon mustard, and 1 teaspoon fresh thyme leaves. Simmer the sauce for 4-5 minutes until it thickens slightly.
- Return pork to the skillet, coating it gently in the creamy sauce. Heat for an additional 2-3 minutes to warm the meat through.
- Taste the sauce and adjust seasoning with extra salt and pepper as needed. Sprinkle fresh chopped parsley over the top before serving.
Notes
- Pat the pork tenderloin completely dry before seasoning to guarantee a perfect golden-brown sear that locks in delicious flavor.
- Use a heavy-bottomed skillet for even heat distribution and the best possible caramelization on the meat’s surface.
- Let the pork rest for 5-7 minutes after cooking to help the juices redistribute, ensuring each slice remains tender and succulent.
- For a lighter version, swap heavy cream with half-and-half or whole milk, which reduces calories without sacrificing the sauce’s creamy texture.
- Prep Time: 5 minutes
- Cook Time: 17-22 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 430 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg