This creamy pork tenderloin is a true crowd-pleaser! It’s tender, juicy, and wrapped in a rich sauce that will make you want to lick the plate clean. Plus, it’s easy to whip up!
I love serving this dish with mashed potatoes or rice, so the sauce has something to soak into. It’s a go-to on busy weeknights when I want something tasty without spending hours in the kitchen!
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick cooking. If you can’t find pork tenderloin, chicken breast or turkey breast are good substitutes, but they might require slightly different cooking times.
Garlic: Fresh garlic adds amazing flavor, but you can use garlic powder in a pinch (1/4 teaspoon per clove). I prefer fresh as it gives a lovely aroma during cooking.
Heavy Cream: For a lighter option, try half-and-half or coconut cream. Just know that using substitutes may change the creaminess a bit.
Dijon Mustard: This gives a tangy depth to the sauce. If you don’t have Dijon, yellow mustard will work, but the flavor will be milder.
How Do I Get the Pork Tenderloin Perfectly Cooked?
Cooking pork tenderloin just right is key to a great dish. Follow these simple steps for juicy medallions:
- Pat the pork dry to get a nice sear.
- Cook in a hot skillet, making sure not to overcrowd. Each piece needs room for even cooking.
- Check the internal temperature with a meat thermometer; it should be 145°F (63°C) for perfect doneness.
- Let it rest a few minutes after cooking. This helps the juices redistributes, keeping it moist.
With these tips, your pork tenderloin will be flavorful and tender. Enjoy your cooking!
How to Make Creamy Pork Tenderloin
Ingredients You’ll Need:
- 1.5 lbs pork tenderloin, sliced into 1-inch medallions
- Salt and black pepper, to taste
- 2 tablespoons olive oil or unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon Dijon mustard
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and approximately 20 minutes of cooking time, making a total of around 30 minutes. It’s a quick and delicious meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Pork Medallions:
Start by patting the pork medallions dry with a paper towel. This helps them sear nicely. Generously sprinkle both sides with salt and black pepper to enhance the flavor.
2. Sear the Pork:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the pork medallions in a single layer, being careful not to overcrowd the pan. Cook them for about 3-4 minutes on each side until they are golden brown and cooked through. Once done, remove the pork from the skillet and set aside on a plate.
3. Add the Garlic:
Lower the heat to medium and add the minced garlic to the skillet. Cook for about 30 seconds until fragrant, making sure not to let it burn.
4. Create the Sauce:
Pour in the chicken broth, using a wooden spoon to scrape up any flavorful browned bits stuck to the bottom of the pan. These bits add a rich flavor to your sauce!
5. Simmer the Mixture:
Add the Dijon mustard and bring the mixture to a gentle simmer. Allow it to reduce slightly for about 3-5 minutes to deepen the flavors.
6. Add Cream and Cheese:
Lower the heat and stir in the heavy cream and Parmesan cheese (if using). Let it simmer gently until the sauce thickens, which should take about 3 minutes.
7. Combine and Heat:
Return the pork medallions to the skillet. Spoon the creamy sauce over the top and let it heat through for another 1-2 minutes.
8. Serve and Garnish:
Garnish your creamy pork tenderloin with fresh parsley. Serve immediately, preferably over a bed of mashed potatoes, rice, or alongside some crusty bread to enjoy that amazing sauce!
Enjoy your tender, creamy pork tenderloin!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Pork?
Yes! While pork tenderloin is great for this recipe due to its tenderness, you can also use pork loin or pork chops. Just adjust the cooking time, as thicker cuts will require longer cooking to ensure they’re fully cooked through.
How Can I Thicken the Sauce Further?
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir it into the sauce and let it simmer for a minute or two until thickened to your liking.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the pork and sauce in advance, then store them separately in airtight containers in the fridge for up to 2 days. Reheat them gently on the stove, adding a splash of cream if the sauce has thickened too much.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stovetop over low heat or in the microwave, stirring occasionally for even heating.
