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.

 

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:

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

For the pan sauce:

• 1/4 cup chicken broth (or dry white wine)
• 1/2 tsp Dijon mustard
• 1 cup heavy cream (for a rich, velvety sauce)
• 1 tbsp olive oil (or any neutral oil)
• 2 tbsp butter (I use Kerrygold unsalted)
• 2 garlic cloves (finely minced, about 1 tbsp)
• 1/4 tsp herbes de Provence

For serving:

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

Step 1: Prepare the Pork and Season

• 1 lb pork tenderloin
• Salt and black pepper
• Flour

Pat the pork tenderloin dry with paper towels, then slice it into 1/2-inch thick rounds—this thickness is important because it cooks quickly and evenly without drying out.

Season both sides generously with salt and black pepper.

Dust lightly with flour on both sides, shaking off any excess; the flour creates a delicate golden crust that helps seal in juices during searing.

Step 2: Sear the Pork Until Golden

• 1 tbsp olive oil
• 1 tbsp butter
• Seasoned pork rounds from Step 1

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is foaming and fragrant—this indicates the pan is hot enough to create a proper sear.

Working in batches if necessary to avoid crowding the pan, sear the pork rounds for 3 minutes on each side until they develop a golden-brown crust.

Don’t move them around; let them sit undisturbed so the crust forms properly.

Transfer the seared pork to a plate and set aside.

I find that using good quality butter like Kerrygold adds a subtle richness that elevates the entire dish.

Step 3: Build the Sauce Base with Aromatics

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

Reduce the heat to medium and add the minced garlic to the same pan, stirring constantly for about 30 seconds until fragrant—garlic burns quickly, so watch carefully.

Add the Dijon mustard, chicken broth, and herbes de Provence, stirring well to combine and scrape up any browned bits from the bottom of the pan.

These flavorful bits, called fond, add tremendous depth to your sauce.

Let this mixture simmer for 1 minute to allow the herbs to bloom and the flavors to meld.

Step 4: Create the Creamy Sauce

• Sauce base from Step 3
• 1 cup heavy cream

Lower the heat to medium-low and slowly pour in the heavy cream, stirring constantly to incorporate it smoothly into the broth mixture.

Let the sauce simmer gently for about 2 minutes until it begins to thicken slightly—the cream will reduce and coat the back of a spoon lightly.

Avoid boiling vigorously, as this can cause the cream to break or separate.

I like to let it simmer just until it reaches that silky consistency because overcooking heavy cream can make it grainy.

Step 5: Finish the Pork in the Sauce

• Seared pork from Step 2
• Creamy sauce from Step 4

Return the seared pork rounds to the pan, nestling them into the creamy sauce.

Let everything simmer together over medium-low heat for about 5 minutes, gently turning the pork once halfway through.

This gentle cooking allows the pork to finish cooking through (reaching an internal temperature of 145°F) while the sauce reduces and becomes silkier, coating the meat beautifully.

Step 6: Plate and Garnish

• 1/2 tbsp fresh parsley

Remove the pan from heat and transfer the pork to serving plates, spooning the creamy herb sauce generously over each portion.

Garnish with freshly minced parsley, which adds a bright, fresh contrast to the rich sauce.

Serve immediately while the sauce is still warm and silky.