This creamy pork tenderloin is a winner! It’s tender, juicy, and cooked in a delicious sauce that makes every bite melt in your mouth. Plus, it’s super easy to make!
I love serving it with mashed potatoes or rice to soak up that yummy sauce. Trust me, you won’t want to waste a drop! 🥰 Just a little chopping and cooking, and dinner is ready!
Key Ingredients & Substitutions
Pork Tenderloin: This is the star of the dish! It’s tender and cooks quickly. If you need a substitute, chicken breast or thighs can work well, but adjust the cooking time as they might cook faster.
Heavy Cream: This adds richness to the sauce. If you want a lighter option, you can replace it with half-and-half or even whole milk, but the sauce will be less creamy.
Dijon Mustard: This gives a nice tang. If you don’t have any, a splash of soy sauce or apple cider vinegar can add some acidity, though the flavor will be different.
Thyme: Fresh herbs are great, but if you don’t have thyme, dried oregano or rosemary could be good substitutes. Use what’s available!
How Do You Get the Pork Tenderloin Perfectly Cooked?
Cooking pork tenderloin just right is key for tenderness. Here’s how to do it:
- Start by seasoning the pork well. Let it sit for at least 15 minutes to absorb the flavors.
- When searing, make sure your skillet is hot. This creates a nice crust and keeps the juices locked in.
- Use a meat thermometer to check doneness. The internal temperature should reach 145°F (63°C) for perfectly cooked pork.
- Let the pork rest for a few minutes after cooking. This helps redistribute the juices, keeping it moist.
With these tips, your creamy pork tenderloin will be a hit every time!
Creamy Pork Tenderloin Recipe Easy and Delicious
Ingredients You’ll Need:
- 1 to 1.5 pounds pork tenderloin, sliced into 1-inch medallions
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 2 garlic cloves, minced
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for a slight tang)
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 15-20 minutes for cooking, for a total of about 30-35 minutes. In no time, you’ll have a delicious meal ready to serve!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by patting the pork tenderloin medallions dry with paper towels. This helps them sear better. Season both sides generously with salt and pepper to enhance the flavor.
2. Sear the Medallions:
Heat the olive oil or butter in a large skillet over medium-high heat until hot. Add the pork medallions in a single layer (you may need to work in batches). Sear them until they’re golden brown—about 3-4 minutes per side. Once done, remove the pork from the skillet and set aside.
3. Make the Flavorful Sauce:
In the same skillet, lower the heat to medium and add the minced garlic and thyme. Sauté for about 30 seconds, just until it’s fragrant but not burnt. Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to get those delicious browned bits incorporated into the sauce.
4. Create the Creamy Base:
Stir in the heavy cream and the Dijon mustard (if using) and bring the mixture to a gentle simmer. This is where the magic happens as the cream thickens up the sauce!
5. Combine and Cook:
Return the pork medallions to the skillet. Spoon some of that yummy sauce over the top, and let it cook for another 5-7 minutes, until the pork is cooked through and the sauce is slightly thickened. The pork should reach an internal temperature of 145°F (63°C).
6. Adjust and Garnish:
Give the sauce a taste! Adjust the seasoning with more salt and pepper as needed. Garnish with freshly chopped parsley for a pop of color and freshness.
7. Serve and Enjoy:
Serve the creamy pork tenderloin hot alongside your favorite sides like mashed potatoes, rice, or steamed vegetables to savor that luscious sauce. Enjoy your creamy, tender, and delicious pork tenderloin!
FAQ about Creamy Pork Tenderloin Recipe
Can I Use a Different Cut of Pork for This Recipe?
Yes, you can! While pork tenderloin is ideal for its tenderness, you can also use pork loin or pork chops. Just be aware that cooking times may need to be adjusted depending on the thickness of the meat.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. Just keep in mind that the sauce won’t be as rich and creamy. To maintain flavor, you might want to add a bit more seasoning or even a dollop of sour cream at the end!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pork medallions and sauce on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the entire dish a day in advance. Just heat gently on the stove before serving. If the sauce has thickened slightly, add a splash of chicken broth or cream to loosen it up while reheating.
