Seared until deeply golden, then finished in a silky sauce of garlic, butter, and fresh herbs — this Creamy Garlic Herb Pork Tenderloin turns an affordable cut into a restaurant-worthy dinner. The sauce is rich but never heavy, and it begs to be spooned over mashed potatoes or crusty bread.
Ingredients
- 2 pork tenderloins (about 1 lb each), silver skin removed
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp butter
- 6 garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp Italian seasoning
- 1/2 cup dry white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- 2 tbsp chopped fresh parsley
Instructions
- Prep the pork: Pat the tenderloins dry and season all over with salt and pepper. Let them sit at room temperature for 15 minutes.
- Sear: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloins 2–3 minutes per side until deeply browned all over. Transfer to a plate.
- Build the sauce: Reduce the heat to medium. Melt the butter in the same skillet, then add the garlic, rosemary, thyme, and Italian seasoning. Cook 1 minute until fragrant. Pour in the wine or broth, scraping up all the browned bits.
- Make it creamy: Stir in the heavy cream and simmer 2–3 minutes until slightly thickened. Whisk in the Parmesan until melted and smooth.
- Finish in the oven: Return the pork to the skillet, spooning sauce over the top. Transfer to a 400°F (200°C) oven and roast 12–15 minutes, until the pork reaches 145°F (63°C) internally.
- Rest and slice: Rest the tenderloins 5 minutes, then slice into medallions and spoon the creamy garlic-herb sauce generously over the top. Garnish with parsley.
Pro tip: Pull the pork at 140°F and let carryover heat finish the job — pork tenderloin dries out fast past 145°F.
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Estimated nutrition per serving: 490 calories, 42g protein, 5g carbs, 32g fat.
