Pork Tenderloin With Cream Sauce Recipes

PORK TENDERLOIN WITH DIJON MARSALA SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat pork tenderloins generously with mustard. Oil a 9x13 inch baking dish.
• Heat oil in a large skillet over medium-high heat. Arrange tenderloins in pan, and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
• Bake in preheated oven for 20 minutes. Turn, and continue cooking for 20 minutes, or until desired doneness.
• Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard, and cream, and cook until volume of liquid is reduced by half.
• Slice pork, and place on a serving dish. Spoon sauce over meat, and serve.

PORK TENDERLOIN WITH CREAM SAUCE

Steps:

• In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.

PORK TENDERLOIN WITH CREAMY MARSALA SAUCE

Steps:

• Preheat oven to 200C/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 (pictured) 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.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

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.

PERFECT PORK TENDERLOIN

Steps:

• For the pork tenderloin: Preheat the oven to 425 degrees F.
• Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
• Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
• Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
• For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
• Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

PORK TENDERLOIN WITH RIESLING CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan.
• Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F.
• Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic.
• Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half.
• Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces.
• Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping.
• Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving.
• Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

PORK TENDERLOIN WITH LIME/CREAM SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Heat oil in heavy large ovenproof skillet over high eat. Add pork and brown on all sides, turning frequently. Transfer skillet with pork to oven and roast pork until cooked through, about 20 to 30 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat. Add onion and shallot and sauté 3 minutes. Add wine and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Add both stocks and boil until liquid is reduced to 6 tablespoons, stirring frequently, about 13 minutes. Add whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, about 7 minutes. Mix in fresh lime juice. Season sauce to taste with salt and pepper.
• Cut pork diagonally into 1/4-inch-thick slices. Spoon sauce onto plates. Fan pork atop sauce and serve.

SAUCES FOR PORK (CHOPS, TENDERLOIN, STEAKS ETC.)

Steps:

• Links to recipe cards for pork sauces. Follow for detailed instructions.
• If a sauce recipe is not linked refer to the instructions in the body of the post.

CREAMY PORK TENDERLOIN MEDALLIONS

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.

ROASTED PORK TENDERLOIN WITH GARLIC SAUCE

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!

ROASTED PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 425°F (220°C). In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high. Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
• Roast pork for 12-15 minutes or until cooked through. Tent with foil and rest for 5-10 minutes before slicing.
• Meanwhile, heat remaining oil in the same skillet over medium. Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
• Stir in soup, broth, and vinegar. Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
• Slice pork and serve with mushroom sauce garnished with additional chives, if desired.

PORK TENDERLOIN WITH SOUR CREAM AND MUSHROOM SAUCE

Steps:

• Slice tenderloins into about 8 pieces; flatten each medallion slightly with the heel of your hand.
• In a large skillet or sauté pan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Cook mushrooms until tender, about 5 minutes; then add onion and cook for 1 minute longer.
• Transfer the mushrooms and onions to a plate; set aside.
• Pour off the excess liquids from the pan. Melt the remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side or until browned.
• Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes.
• Transfer the pork to a serving dish and keep warm.
• Stir flour into the remaining chicken broth until smooth.
• In the skillet over medium heat, stir in the flour-and-broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed.
• Stir in the sour cream, parsley, the cooked mushrooms, and onions. Heat through but do not boil.
• Serve sauce with the pork slices.