Herb Creamy Pork Tenderloin

Finding a weeknight dinner that feels fancy but doesn’t require hours in the kitchen can be tricky. You want something that looks impressive enough for company, but simple enough to make on a Tuesday when everyone’s tired and hungry, and it gets even more complicated when you’re trying to please picky eaters.

Fortunately, this creamy pork tenderloin hits all the right notes: it’s elegant yet approachable, comes together in about 30 minutes, and works perfectly with whatever vegetables or sides you already have in your fridge.

What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, look for pieces that are pale pink in color with minimal marbling and a firm texture. You’ll typically find them in packages of one or two tenderloins, and either size works perfectly for this recipe since you’re cutting them into medallions anyway. Fresh pork tenderloin is ideal, but frozen works too – just make sure to thaw it completely in the refrigerator before cooking. The key is to trim away any silver skin (that thin, shiny membrane) before slicing, as it can make the meat tough and chewy when cooked.

Options for Substitutions

This creamy pork recipe is pretty forgiving when it comes to swaps:

• Pork tenderloin: If you can’t find tenderloin, boneless pork chops work great too. Just pound them to about ¾-inch thickness for even cooking. Chicken breast is another good option – just adjust cooking time since it cooks faster.
• Heavy cream: For a lighter version, try half-and-half, but add it at the end and don’t let it boil or it might curdle. You can also use whole milk mixed with 2 tablespoons of cream cheese for richness.
• Chicken broth or white wine: These are pretty interchangeable. If you don’t have either, vegetable broth works fine, or even water with a pinch of chicken bouillon.
• Dijon mustard: Regular yellow mustard works in a pinch, though you might want to use a bit less since it’s milder. Whole grain mustard adds nice texture if you have it.
• Herbes de Provence: Italian seasoning is the easiest swap, or make your own mix with dried thyme, rosemary, and oregano. Even just dried thyme alone works well with pork.
• Fresh parsley: Dried parsley works fine (use about half the amount), or try fresh chives or green onions for a different flavor twist.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is overcooking it, which turns this naturally tender cut into a dry, chewy disappointment – use a meat thermometer and remove the pork when it reaches 145°F for perfectly juicy results.

Another common error is not letting the medallions rest at room temperature for 15-20 minutes before cooking, which helps them cook more evenly and prevents the outside from overcooking while the center stays cold.

When making the cream sauce, avoid boiling it vigorously as this can cause the cream to curdle – instead, let it simmer gently and stir frequently to create a smooth, silky texture.

Don’t skip dredging the pork in flour before searing, as this not only helps create a golden crust but also thickens your sauce naturally when you deglaze the pan.

What to Serve With Creamy Pork Tenderloin?

This rich and creamy pork pairs beautifully with simple sides that won’t compete with that delicious sauce. Mashed potatoes or buttery egg noodles are perfect for soaking up every bit of the creamy goodness, while roasted vegetables like asparagus, green beans, or Brussels sprouts add a nice contrast to the richness. A light side salad with mixed greens and a simple vinaigrette helps cut through the cream and keeps the meal balanced. For something a bit different, try serving it over rice pilaf or with crusty bread to mop up that amazing sauce.

Storage Instructions

Refrigerate: This creamy pork tenderloin keeps really well in the fridge for up to 3 days in an airtight container. The cream sauce actually gets even more flavorful as it sits, so leftovers are always a win! I like to store the pork and sauce together since they taste best that way.

Freeze: You can freeze this dish for up to 3 months, though cream sauces sometimes separate a bit when thawed. Let it cool completely first, then store in freezer-safe containers with a little extra room at the top for expansion.

Reheat: Warm it up gently on the stovetop over low heat, stirring occasionally to bring the sauce back together. If it looks a little separated, just whisk it while heating and it usually comes right back. You can also reheat in the microwave on medium power, stirring every 30 seconds.

 

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 95-110 g
• Fat: 90-105 g
• Carbohydrates: 18-24 g

Ingredients

For the pork medallions:

• 1 lb pork tenderloin (sliced into 1/2-inch thick rounds)
• Salt and black pepper (to taste)
• Flour (about 2 tbsp, for dusting)

For the pan sauce:

• 2 garlic cloves (finely minced, about 1 tbsp)
• 2 tbsp butter (I use Kerrygold unsalted)
• 1/4 cup chicken broth (or dry white wine)
• 1/2 tsp Dijon mustard (adds tangy depth to the sauce)
• 1 cup heavy cream (for a rich, velvety sauce)
• 1/4 tsp herbes de Provence (freshly ground preferred for more flavor)
• 1 tbsp olive oil (or any neutral oil like canola)

For serving:

• 1/2 tbsp fresh parsley (freshly minced for best flavor)

Step 1: Prep Ingredients and Prepare the Pork

• 1 lb pork tenderloin, sliced into 1/2-inch rounds
• Salt and black pepper to taste
• Flour
• 2 garlic cloves, finely minced
• 1/2 tbsp fresh parsley, minced

Slice the pork tenderloin into 1/2-inch thick rounds—this thickness is crucial because it allows the meat to cook through quickly while staying tender and developing a golden crust.

Pat the pork dry with paper towels, then season both sides generously with salt and black pepper.

In a shallow bowl, combine the flour with a pinch of salt and pepper, then lightly dust each pork round on both sides, shaking off any excess.

The flour creates a delicate crust that helps the meat brown beautifully.

While you’re prepping, mince your garlic finely and chop the fresh parsley, setting both aside separately.

Step 2: Sear the Pork Until Golden

• 1 tbsp olive oil
• 2 tbsp butter
• floured pork rounds from Step 1

Heat the olive oil and 1 tablespoon of butter together in a large skillet over medium-high heat until the butter is foaming and the pan is quite hot—this high heat is essential for achieving that beautiful golden crust.

Working in batches if needed to avoid overcrowding, sear the pork rounds for about 3 minutes per side until they develop a deep golden-brown color.

I find that resisting the urge to move them around too much gives you the best crust.

Once cooked, transfer the pork to a clean plate and set aside—it doesn’t need to be fully cooked through at this point since it will finish cooking in the cream sauce.

Step 3: Build the Sauce Base with Aromatics and Flavorings

• 2 garlic cloves, minced from Step 1
• 1/2 tsp Dijon mustard
• 1/4 cup chicken broth
• 1/4 tsp herbes de Provence

Without washing the pan, add the minced garlic to the same skillet with all those flavorful browned bits still clinging to the bottom—this is where so much of your flavor lives.

Cook the garlic for just 30 seconds, stirring constantly, until it becomes fragrant but not browned.

Quickly add the Dijon mustard, chicken broth (or white wine), and herbes de Provence, stirring everything together.

Let this mixture simmer for about 1 minute, allowing the flavors to meld and the liquid to reduce slightly.

This step creates the flavor foundation that will become your creamy sauce.

Step 4: Create the Creamy Sauce and Finish the Pork

• 1 cup heavy cream
• seared pork from Step 2
• sauce base from Step 3

Lower the heat to medium, then pour in the heavy cream while stirring constantly—this prevents lumps and ensures a silky, smooth sauce.

Let the sauce simmer gently for about 2 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

Now nestle the seared pork rounds back into the pan, turning them gently to coat all sides with the luscious cream sauce.

I like to arrange them in a single layer so they heat through evenly.

Simmer everything together for about 5 minutes, turning the pork once halfway through, until the meat is cooked through and tender.

The pork should feel firm but not tough when pressed.

Step 5: Plate and Garnish

• fresh parsley from Step 1

Transfer the pork tenderloin rounds to serving plates or a platter, arranging them in a single layer or slightly overlapping.

Spoon the creamy herb sauce generously over and around the pork, making sure each piece gets a good coating.

Finish with a final sprinkle of the fresh minced parsley for color, freshness, and a bright herbal note that cuts through the richness of the cream sauce.