Easy Creamy Pork Tenderloin Recipes
JUICIEST BAKED PORK TENDERLOIN
This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
- Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.
Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g
CREAMY PORK TENDERLOIN
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
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.
PORK TENDERLOIN WITH CREAMY HERB SAUCE
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
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 PORK TENDERLOIN MEDALLIONS
This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
- Season the pork with salt & pepper and coat each piece in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
- Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
- Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
- Stir in the fresh parsley and season with extra salt & pepper if needed.
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 25 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 170 mg, Sodium 193 mg, Sugar 1 g, ServingSize 1 serving
EASY CREAMY PORK TENDERLOIN
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
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
ROASTED PORK TENDERLOIN WITH GARLIC SAUCE
This Easy Roasted Pork Tenderloin with Garlic Sauce knocks it out of the park on flavor, but is still very simple to make. The tender, juicy pork is seared, then baked in the oven and a garlic sauce is made with the drippings to finish it with lots of flavor!
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Heat oil in a large pan over high heat.
- Season the pork tenderloin on all sides with cajun seasoning. Then place in the hot oil and sear for about 1 minutes on each side.
- Cover with lid or foil and transfer to the oven to bake for 25-35 minutes or until it reaches 145˚F internal temp.
- Once done, remove the pork tenderloin from the pan and put the pan with drippings on the stove over medium heat. Add the onion and cook until translucent.
- Add the garlic, oregano, and red pepper flakes and cook 1 minute, then stir in the broth and bring to a simmer.
- Combine the cornstarch with water to form a paste, then stir it into the sauce and simmer for 3-5 minutes or until it thickens.
- Slice the pork tenderloin and place it back in the sauce to serve. Enjoy!
Nutrition Facts : Calories 359 kcal, Carbohydrate 6 g, Protein 48 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 147 mg, Sodium 340 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY PAPRIKA PORK
When I was little, I would often ask my mom to make "favorite meat." She knew I was requesting this homey pork recipe. It's been in my family for more than 30 years and it's still a favorite! -Alexandra Barnett, Forest, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes., Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes., Serve with noodles. If desired, sprinkle with parsley.
Nutrition Facts : Calories 320 calories, Fat 23g fat (14g saturated fat), Cholesterol 122mg cholesterol, Sodium 524mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
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- Trim the excess fat off pork (if desired) and cut it into 1" medallions. Season each piece with salt & pepper.
- Add the oil and one tablespoon of the butter to a skillet over medium-high heat. Let the pan warm up for a few minutes.
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5/5 (54)Total Time 33 minsCategory MainCalories 357 per serving
- Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
- Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
- Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
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- Combine garlic powder, thyme, rosemary, oregano, salt and pepper in a small bowl to create dry rub mixture.
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CREAMY MUSTARD PORK TENDERLOIN - CANADIAN COOKING ADVENTURES
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5/5 (3)Total Time 30 minsCuisine CanadianCalories 407 per serving
- In an oven safe frying pan, heat some oil over high heat and sear the pork tenderloin till lightly browned on one side then turn it over.
- Place in the oven and cook for 25 minutes before removing from the skillet and placing the pork on a cutting board to slice once it has cooled down some.
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- Cut each Pork Tenderloin into 3" pieces and using a meat mallet, pound pork pieces until ½″ thick. Toss with olive oil, oregano, dijon mustard and pepper to taste. Marinate 15 minutes.
- Meanwhile, combine all sauce ingredients except butter in a frying pan. Bring to a boil, reduce heat and simmer until thickened (about 10-12 minutes). Remove from heat and whisk in butter.
- Preheat grill to high. Grill the Pork Medallions on high 3-4 minutes per side or until just slightly pink inside. Remove from heat, let rest a few minutes.
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- Heat 1 1/2 tbsp of the vegetable oil in a large casserole dish until hot. Add the pork, salt, pepper and celery salt and brown on all sides - it should take around 6-8 minutes.
- Turn the heat down to medium and add in the onion. Cooked for 5 minutes, stirring occasionally until the onion softens.
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