Best Creamy Pork Tenderloin Recipes

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PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

PORK TENDERLOIN WITH CREAMY HERB SAUCE



Pork Tenderloin with Creamy Herb Sauce image

A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.

Provided by CARRIEKWF

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon vegetable oil
½ cup minced carrots
1 ½ pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon ground black pepper
½ teaspoon beef bouillon granules
⅔ cup light cream
¼ cup dry white wine

Steps:

  • Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
  • In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g

CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN



Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin image

Provided by Dave Lieberman

Categories     main-dish

Time 3h28m

Yield 4 servings

Number Of Ingredients 16

1 (1 1/2 to 2-pound) pork tenderloin
Olive oil
Salt
Freshly ground pepper
1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish
1-ounce dried mushrooms
1 cup boiling water
3 tablespoons olive oil
1 shallot, minced
1 cup Arborio rice
1 cup chicken stock, heated
1/2 cup dry white wine
Few pinches salt
2 tablespoons butter
1/2 cup grated pecorino romano
2 tablespoons chopped fresh parsley leaves

Steps:

  • Tenderloin:
  • Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
  • Risotto:
  • Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
  • Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE



Grilled Moroccan Spiced Pork Tenderloin with Creamy Harissa Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon kosher salt
2 tablespoons olive oil
Two 1-pound pork tenderloins
Creamy Harissa Sauce, recipe follows
1 cup Greek yogurt (8 ounces)
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce *
1 clove garlic, minced
Kosher salt and cracked black pepper

Steps:

  • In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
  • Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
  • In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

CREAMY PORK TENDERLOIN



Creamy Pork Tenderloin image

Meet the Cook: For years, I've been making this recipe both for my husband and me and for guests as well. We're now enjoying retirement on a lake in the northwoods. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 13

2 pork tenderloins (about 1 pound each)
1 large egg
1 tablespoon water
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Dash garlic powder
1 cup seasoned bread crumbs
3 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup sour cream
1/4 cup chicken broth

Steps:

  • Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs. , In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork. , Cover and bake at 325° for 1 hour or until pork is tender.

Nutrition Facts : Calories 302 calories, Fat 19g fat (7g saturated fat), Cholesterol 89mg cholesterol, Sodium 608mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 17g protein.

ROSEMARY LEMON-PEPPER PORK TENDERLOIN WITH CREAMY LEMON-PARMIGIANO DRESSED GREEN AND GARLIC CROUTONS



Rosemary Lemon-Pepper Pork Tenderloin with Creamy Lemon-Parmigiano Dressed Green and Garlic Croutons image

Categories     Bread     Cookies     Salad     Garlic     Pork     Roast     Lemon     Rosemary

Yield 4 servings

Number Of Ingredients 11

2 1/4 pounds pork tenderloins (1 package with 2 tenderloins)
Zest and juice of 2 lemons
1/2 tablespoon coarsely ground black pepper, plus some for seasoning
4 garlic cloves, chopped
2 sprigs fresh rosemary, leaves stripped and finely chopped
7 tablespoons extra-virgin olive oil (EVOO)
Coarse salt
3 thick slices country-style bread, cut into 1-inch cubes
3 heaping tablespoons mayonnaise
1/2 cup grated Parmigiano-Reggiano (a few handfuls)
2 large romaine lettuce hearts, chopped, or 8 to 10 cups mixed greens

Steps:

  • Preheat the oven to 500°F.
  • Trim the silver skin or connective tissue off the tenderloins with a very sharp thin knife.
  • Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl, mix together all of the lemon zest, the juice of 1 lemon, the coarse ground black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20 to 22 minutes. Once roasted, remove from the oven to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
  • To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining 1 clove of chopped garlic, salt, and pepper and toast the bread cubes, stirring frequently, until golden brown, about 4 to 5 minutes. Remove from the heat and reserve.
  • While the croutons are toasting, in a bowl, combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper, and stir in the grated cheese.
  • Once the pork is out of the oven and resting, put the salad together. In a salad bowl, combine the homemade garlic croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloin and serve alongside the salad.

GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE



Grilled Pork Tenderloin and Plums with Creamy Goat Cheese Sauce image

Our chopped challenge this week was goat cheese. We wanted to make a creamy sauce as a counterpoint to the sweet plums and succulent pork, so we combined Greek yogurt and goat cheese together for a quick, tangy sauce. Chopped Basket Ingredient: goat cheese

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup whole Greek yogurt
4 ounces goat cheese, at room temperature (about 1/2 cup)
1/2 cup extra-virgin olive oil
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
One 1-pound pork tenderloin
2 large ripe plums, halved and pitted (about 8 ounces)
5 ounces baby arugula
1/2 lemon, juiced

Steps:

  • Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
  • Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
  • Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
  • Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
  • Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
  • To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

EASY CREAMY PORK TENDERLOIN



Easy Creamy Pork Tenderloin image

A very tasty and easy slow cooker pork tenderloin using cream of celery that goes well over rice.

Provided by WYLE3

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 8h10m

Yield 6

Number Of Ingredients 3

1 ½ pounds pork tenderloin
ground black pepper to taste
2 (10.75 ounce) cans condensed cream of celery soup

Steps:

  • Season pork tenderloin with pepper, and place in slow cooker. Pour undiluted celery soup onto tenderloin, covering meat completely.
  • Cover, and cook on Low for 8 hours.

Nutrition Facts : Calories 172 calories, Carbohydrate 7.2 g, Cholesterol 60.2 mg, Fat 7.2 g, Fiber 0.6 g, Protein 18.8 g, SaturatedFat 2.1 g, Sodium 808.7 mg, Sugar 1.4 g

PORK TENDERLOIN WITH CREAMY HERB SAUCE



Pork Tenderloin with Creamy Herb Sauce image

A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.

Provided by Chippie1

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 cup minced carrot
1 1/2 lbs pork tenderloin, cut in medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine

Steps:

  • Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
  • Add pork, and cook until lightly browned.
  • Remove only pork, and keep warm.
  • In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
  • Whisk in light cream, stirring until thick.
  • Stir in wine.
  • Return pork to pan, reduce heat to low, and cover.
  • Simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 226.7, Fat 11.5, SaturatedFat 4.9, Cholesterol 91.5, Sodium 130.1, Carbohydrate 3.4, Fiber 0.6, Sugar 0.7, Protein 24.6

CREAMY PORK TENDERLOIN



Creamy Pork Tenderloin image

This is adapted from Taste of Home's Best of Country Cooking 1999. My DH loves it and that's all that matters!

Provided by KeyWee

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 pork tenderloin (about 2#)
1 egg
1 tablespoon water
1/2 teaspoon rosemary (crushed)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 cup seasoned bread crumbs
3 tablespoons vegetable oil
2 tablespoons butter
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream (8 ounces)

Steps:

  • Cut tenderloin into 3/4" slices.
  • In a shallow dish, combine egg, water, rosemary, pepper, and garlic powder.
  • Dip pork slices into egg mixture and then into bread crumbs.
  • In a large skillet over medium heat, brown pork in oil and butter for 5 minutes on each side.
  • Remove pork to a 13x9 baking dish.
  • In the same skillet, combine soup and sour cream; heat through (do not boil).
  • Pour sauce over pork.
  • Cover and bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 464.4, Fat 35.2, SaturatedFat 14.5, Cholesterol 99.7, Sodium 1104.2, Carbohydrate 28.6, Fiber 1.5, Sugar 2.3, Protein 9.5

PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE



Pork Tenderloin with Creamy Mustard Sauce image

Make and share this Pork Tenderloin with Creamy Mustard Sauce recipe from Food.com.

Provided by Crabbycakes

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup soy sauce
1/4 cup Bourbon
2 1/2 tablespoons brown sugar
2 lbs pork tenderloin
2/3 cup sour cream
2/3 cup light mayonnaise
2 tablespoons dry mustard
3 finely chopped green onions

Steps:

  • In a 11x7 baking dish combine first 3 ingredients then add the tenderloin.
  • Cover and refrigerate for 2 hours or more turning the meat at least twice.
  • Remove meat from marinade and place on rack in a roasting pan.
  • Reserve the marinade for basting, and bake for 45 minutes at 325 degrees, basting the meat occasionally.
  • (Don't baste last 15 minutes as marinade could contaminate pork) Combine all ingredients for the sauce in a small mixing bowl, cover and chill.
  • Serve pork either warm or cold with mustard sauce on the side.

Nutrition Facts : Calories 389.5, Fat 19.9, SaturatedFat 6.1, Cholesterol 121, Sodium 985.3, Carbohydrate 10.4, Fiber 0.6, Sugar 8.1, Protein 33.9

GARLIC THYME PORK TENDERLOIN WITH CREAMY CIDER SAUCE



Garlic Thyme Pork Tenderloin With Creamy Cider Sauce image

Make and share this Garlic Thyme Pork Tenderloin With Creamy Cider Sauce recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

3 tablespoons butter, divided
3 (3/4-1 lb) pork tenderloin
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon olive oil
3 tablespoons chopped fresh thyme, divided
4 garlic cloves, minced
1/2 cup minced shallot
1 cup unsweetened apple cider or 1 cup unsweetened apple juice
1 cup reduced-sodium chicken broth
1/3 cup heavy whipping cream

Steps:

  • Heat oven to 450°F Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat.
  • Cook pork in batches 5 minutes or until browned on all sides. Place on rimmed baking sheet; sprinkle with 1/2 teaspoon each of the salt and pepper. Reserve skillet.
  • Combine oil, 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins.
  • Bake 20 to 25 minutes or until internal temperature reaches 145°F Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing.
  • Meanwhile, melt remaining 1 tablespoon butter in same skillet over medium-high heat. Cook and stir shallots 3 minutes or until softened. Add cider and broth; increase heat to high.
  • Cook 6 to 8 minutes or until reduced to 1 cup. Stir in cream; simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup.
  • Stir in remaining 1 tablespoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve sauce over tenderloins.

Nutrition Facts : Calories 256.1, Fat 14.4, SaturatedFat 6.8, Cholesterol 107.9, Sodium 409.4, Carbohydrate 3.2, Fiber 0.2, Sugar 0.1, Protein 27.6

PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE



Pork Tenderloin With Creamy Mustard Sauce image

This is a Nestle Carnation milk recipe that sounds like it will be simple but good. It's also pretty low in fat! Substitute the pork with chicken, if desired. Posting for safekeeping.

Provided by Mel T

Categories     Pork

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb pork tenderloin
3/4 cup 2% evaporated milk
2 tablespoons Dijon mustard
3 green onions, sliced
1 teaspoon vegetable oil

Steps:

  • Cut pork into 1-inch thick slices.
  • Flatten slices to 1/4-inch thickness between two pieces of plastic wrap. Season with salt and pepper.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Cook pork on each side for 2 minutes or until browned and cooked through. Transfer to plate and keep warm.
  • Reduce heat to low. Add evaporated milk, stirring to loosen brown bits from bottom of skillet.
  • Stir in mustard, green onions, and pork. Cook 3 minutes or until sauce is slightly thickened.

Nutrition Facts : Calories 172.7, Fat 7.5, SaturatedFat 2.3, Cholesterol 74.8, Sodium 141.4, Carbohydrate 1.4, Fiber 0.5, Sugar 0.5, Protein 23.8

CREAMY PORK TENDERLOIN



Creamy Pork Tenderloin image

This is so good. I've done so many things with pork tenderloin and this is probably now my favorite one to make.

Provided by RachelB-KY

Categories     Pork

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 lbs pork tenderloin
1 egg
1 tablespoon water
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1 cup seasoned bread crumbs
3 tablespoons vegetable oil
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream (8 ounces)
1/4 cup chicken broth

Steps:

  • Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs.
  • In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork.
  • Cover and bake at 325° for 1 hour or until pork is tender.

EASY CREAMY PORK TENDERLOIN



Easy Creamy Pork Tenderloin image

Make and share this Easy Creamy Pork Tenderloin recipe from Food.com.

Provided by WaterMelon

Categories     Pork

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 3

1 1/2 lbs pork tenderloin
ground black pepper
2 (10 3/4 ounce) cans condensed cream of celery soup

Steps:

  • Season pork tenderloin with pepper, and place in slow cooker.
  • Pour undiluted celery soup onto tenderloin, covering meat completely.
  • Cover, and cook on Low for 8 hours.

Nutrition Facts : Calories 227.4, Fat 10.7, SaturatedFat 3.3, Cholesterol 86, Sodium 825, Carbohydrate 7.2, Fiber 0.6, Sugar 1.4, Protein 24.6

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE RECIPE



Pork Tenderloin with Creamy Marsala Sauce Recipe image

Provided by KodiakDavis

Number Of Ingredients 12

1 tbsp olive oil
1 lb pork tenderloin (Note 1)
CREAMY MARSALA SAUCE
2 tbsp butter (salted or unsalted)
5 oz mushrooms , sliced (I used Swiss Brown)
1/4 cup finely chopped shallots or onion
1 garlic clove , minced
1 1/2 tbsp flour
1/2 cup marsala (Note 2)
2 cups chicken broth , low sodium
5 tarragon leaves (optional) (thyme is also good) (Note 3)
1/4 cup cream

Steps:

  • Preheat oven to 390F. Sprinkle pork with salt and pepper. Heat oil in an ovenproof skillet over high heat. Sear on all sides until nicely browned. Place in the oven for 15 minutes for the faintest blush of pink or 18 to 20 minutes for no pink. See Note 4 for internal cook temperatures. Remove pork from skillet onto a plate, cover with foil and set aside in a warm place while you make the sauce. CREAMY MARSALA SAUCE Melt 1 tbsp butter in the same skillet over high heat. Cook mushrooms until browned, then remove. Reduce heat to medium high, melt 1 tbsp butter,. Add onion and garlic, cook for 2 minutes or until onion is softened. Add flour and mix. Add marsala, cook until mostly evaporated (about 1 minute). Add tarragon and chicken broth, whisk until dissolved. Bring to simmer and cook until the liquid reduces by half - 3 to 5 minutes. Add cream and mix, then return the mushrooms and pork into the skillet as well as juices pooled on the plate. Simmer for 1 - 2 minutes until the sauce thickens into a thin gravy consistency (it will thicken more as you serve). Transfer to serving platter with the gravy on the side or poured over the top. Serve Recipe Notes: 1. This is also good made with other cuts of pork like cutlets. And also with chicken. 2. Marsala is a fortified wine like port and sherry. It's a bit sweet and has beautiful layers of flavor, usually a hint of spice with caramel flavors. SUBSTITUTES: Sherry (best), sweet vermouth or port (next best) or brandy. Non alcoholic option: This sauce is very much based on the Marsala flavors but if you need to make this non alcoholic, you can leave the marsala out in which case this will be like a creamy gravy. 3. SWEET OR DRY? If you want a touch of sweet just add a wee bit of sugar or honey into the gravy! Tarragon is a herb commonly used in French cooking. It has a very unique flavor, almost like aniseed. It goes spectacularly well with alcohol based creamy sauces like this one. You can sub with thyme or leave it out. 4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part): * For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150 F, takes 15 minutes at 390 F. After resting for 10 minutes, it will be 155 F. * For no pink, take it out of the oven when the internal temperature of the pork is 155 F, takes 18 minutes at 390 F. After 10 minutes, it will be 160F/70C

PORK TENDERLOIN WITH CREAMY HERB SAUCE



PORK TENDERLOIN WITH CREAMY HERB SAUCE image

Categories     Pork

Yield 6 people

Number Of Ingredients 10

1 tablespoon vegetable oil
1/2 cup minced carrots
1 1/2 pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 teaspoon beef bouillon granules
2/3 cup light cream
1/4 cup dry white wine

Steps:

  • 1. Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm. 2. In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

CREAMY BALSAMIC PORK TENDERLOIN



Creamy Balsamic Pork Tenderloin image

These creamy balsamic pork tenderloin medallions are coated in a tasty balsamic portobello mushroom sauce. Quick and easy, this recipe is ready in less than 30 minutes! Total comfort food.

Provided by @MakeItYours

Number Of Ingredients 11

1 pound pork tenderloin (cut into 1/2" medallions)
Salt & pepper
1/4 teaspoon garlic powder
Flour (for dredging)
2 tablespoons butter (divided)
1 tablespoon olive oil
12 ounces portobello mushrooms (sliced (I used baby bellas))
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 dash Italian seasoning
1 cup heavy/whipping cream

Steps:

  • Cut pork into medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
  • Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side.
  • Meanwhile, slice the mushrooms.
  • Take the pork out of the pan and set aside.
  • Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often.
  • Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
  • Add in the cream and put the pork back in the pan.
  • Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.

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