Creamy Pork Tenderloin is a wonderful dish that brings together tender, juicy pork with a rich and smooth sauce. The pork stays so flavorful and soft, and the creamy sauce wraps around every bite, making it feel both comforting and a little luxurious. It’s one of those easy meals that tastes like you spent a lot of time making it.
I love making this dish because it’s satisfying but still feels light enough for a weeknight dinner. The creamy sauce usually has just a few simple ingredients like cream, broth, and maybe some herbs or mushrooms, so it’s quick to pull together. I find that letting the pork rest after cooking really keeps it juicy and tender, which makes a big difference.
When I serve Creamy Pork Tenderloin, I like to pair it with mashed potatoes or buttered noodles to soak up all that tasty sauce. A side of steamed green beans or a fresh salad keeps the meal balanced and adds a nice pop of color. Making this feels like a little celebration at home, and it’s always a hit with family and friends.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick roasting. If you can’t find tenderloin, pork loin chops can work but cook them carefully to avoid dryness.
Heavy Cream: Provides richness to the sauce. For a lighter option, try half-and-half or coconut milk, but the sauce won’t be quite as thick.
Chicken Broth: Adds depth to the sauce. Vegetable broth can be used as a substitute if you want a lighter or vegetarian-friendly sauce base.
Dijon Mustard: Adds tang and subtle spice. If unavailable, yellow mustard or a teaspoon of prepared horseradish can add some zip.
Shallots and Garlic: These bring flavor sweetness and aroma. If you don’t have shallots, yellow onions or green onions are good replacements.
Smoked Paprika: Optional, but adds a gentle smoky note. Regular paprika or a pinch of chili powder can work instead.
How Do You Get Tender, Juicy Pork Tenderloin Every Time?
Cooking tenderloin right is all about high heat searing and resting the meat:
- Start by seasoning well, then sear the pork in hot oil to get a nice golden crust. This locks in juices and adds flavor.
- Finish cooking in the oven to gently bring the internal temperature to 145°F (63°C). Overcooking dries the pork out.
- Once roasted, let the pork rest covered in foil for at least 5-10 minutes. This helps the juices redistribute, keeping the meat moist.
- Slice against the grain for the most tender bites.
Taking these steps means you’ll get perfectly cooked pork that’s juicy and soft every time.
What’s the Trick to Making a Smooth, Creamy Sauce?
Using the same pan after searing pork is key to building flavor:
- Sauté shallots and garlic in butter to soften and release aroma.
- Deglaze with chicken broth, scraping brown bits off the pan for a rich base.
- Add Dijon mustard for tang and slowly pour in heavy cream, simmering gently so it thickens without curdling.
- If adding mushrooms or potatoes, cook them until tender in the sauce for a heartier dish.
Simmering gently and stirring often keeps the sauce silky and rich, perfect for coating the pork slices.
Equipment You’ll Need
- Oven-safe skillet – I recommend this because it lets you sear the pork on the stove and then finish roasting in the oven without extra dishes.
- Meat thermometer – Helps you cook the pork just right to keep it juicy and tender.
- Chef’s knife – A sharp knife makes slicing the pork easy and clean, especially after resting.
- Cutting board – For resting and slicing the pork tenderloin safely.
- Small saucepan or extra skillet – Great for making the sauce on the stovetop.
Flavor Variations & Add-Ins
- Swap chicken broth for white wine or apple cider to add a different depth of flavor to the sauce.
- Add sliced mushrooms or caramelized onions for more aroma and texture.
- Mix in a teaspoon of fresh or dried thyme, rosemary, or sage to give the dish a fresh herbal kick.
- Glaze the cooked pork with a drizzle of balsamic vinegar or honey for a sweet-tangy twist.
Creamy Pork Tenderloin
Ingredients You’ll Need:
- 1 pork tenderloin (about 1 to 1.5 pounds)
- Salt and black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons butter
- 1 small shallot, finely chopped
- 2-3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
- Optional: ½ cup sliced mushrooms or small roasted potatoes
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to roast the pork, and around 10 minutes to make the creamy sauce and rest the meat. All together, expect about 40–45 minutes from start to finish for a delicious, tender meal.
Step-by-Step Instructions:
1. Prepare and Roast the Pork:
Preheat your oven to 400°F (200°C). Season the pork tenderloin generously with salt, pepper, and smoked paprika if you like a bit of smoky flavor. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork on all sides until it turns golden brown—this usually takes about 2 to 3 minutes per side.
Once it’s nicely browned, carefully place the skillet in the preheated oven. Roast the pork for about 15 to 20 minutes, or until a meat thermometer reads 145°F (63°C) when inserted into the thickest part. This ensures juicy, tender pork.
2. Rest and Slice the Pork:
Remove the skillet from the oven, transfer the pork to a cutting board, and tent it loosely with foil. Let it rest for about 5 to 10 minutes. Resting helps the juices settle, making the pork beautifully juicy when you slice it. After resting, slice the pork into medallions about ½ inch thick.
3. Make the Creamy Sauce:
While the pork rests, turn the stove back to medium heat and add butter to the same skillet you used for the pork. Toss in the chopped shallot and minced garlic, sautéing for 1 to 2 minutes until they’re soft and fragrant.
Pour in the chicken broth, stirring and scraping the bottom of the pan to loosen any flavorful brown bits left from the pork. Stir in the Dijon mustard. Slowly add the heavy cream, then let the mixture simmer gently for 3 to 5 minutes, or until the sauce thickens slightly.
If you like, add mushrooms or some cooked small potatoes into the sauce and warm them through before serving.
4. Serve and Garnish:
Arrange the pork slices on a serving plate or individual plates. Pour the creamy sauce over or under the pork medallions. Sprinkle with chopped fresh parsley for a bright, fresh finish.
This dish pairs beautifully with mashed potatoes, buttered noodles, or steamed vegetables to soak up all that delicious sauce. Enjoy your creamy, tender pork tenderloin dinner!
Can I Use Frozen Pork Tenderloin?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. This ensures even cooking and helps keep the pork tender and juicy.
Can I Substitute Heavy Cream with Something Lighter?
You can use half-and-half or whole milk mixed with a bit of flour to thicken, but the sauce won’t be as rich or creamy. Coconut milk is a good dairy-free option but will add a different flavor.
How Should I Store Leftovers?
Keep any leftover pork and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Make This Recipe Ahead of Time?
Absolutely! Cook and slice the pork, then prepare the sauce separately. Refrigerate both components and reheat them together when ready to serve for a quick and delicious meal.
