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Creamy Pork Tenderloin

Juicy pork tenderloin seared until golden, then simmered in a rich, velvety cream sauce. Elegant, comforting, and easy enough for weeknights.
Course: DinnerCuisine: American / European-InspiredPrep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 4Calories: ~540 kcal per serving

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Ingredients Method

Ingredients
  

  • For the Pork
  • 1½ lb 680 g pork tenderloin, silver skin removed
  • 1 tablespoon olive oil
  • Salt & black pepper to taste
  • ½ teaspoon paprika optional
  • For the Creamy Sauce
  • 1 tablespoon butter
  • 1 small onion or shallot finely chopped
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon Dijon mustard optional
  • 1 teaspoon fresh thyme or rosemary or ½ tsp dried
  • Salt & pepper to taste
  • Optional Add-Ins
  • ½ cup sliced mushrooms
  • ¼ cup grated Parmesan cheese

Method
 

  1. Season the Pork
  2. Pat pork dry and season generously with salt, pepper, and paprika.
  3. Sear
  4. Heat olive oil in a large skillet over medium-high heat. Sear pork on all sides until golden. Remove and set aside.
  5. Build the Sauce
  6. Lower heat. Add butter, onion, and sauté until soft. Add garlic and cook until fragrant.
  7. Simmer
  8. Pour in cream and chicken broth. Stir in mustard and herbs. Bring to a gentle simmer.
  9. Finish Cooking
  10. Return pork to the pan, cover, and simmer until pork reaches 145°F (63°C).
  11. Rest & Serve
  12. Remove pork and rest 5 minutes. Simmer sauce briefly to thicken. Slice pork and spoon sauce over top.