Description
Pork Tenderloin with Creamy Herb Sauce and Roasted Potatoes
Caption: A flavorful, comforting dish featuring tender pork medallions, crispy potatoes, and a rich, creamy sauce!
Ingredients:
For the pork:
1 pork tenderloin (about 1 lb), sliced into medallions
1 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
For the roasted potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
For the creamy herb sauce:
1 tbsp butter
1 garlic clove, minced
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp Dijon mustard
2 tbsp fresh chives, chopped
Salt and black pepper to taste
Instructions:
Roast the potatoes:
Preheat the oven to 400°F (200°C). Toss the baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Cook the pork:
Heat olive oil in a skillet over medium-high heat. Season pork medallions with garlic powder, salt, and pepper. Sear each side for 3-4 minutes until browned and fully cooked. Remove and set aside.
Make the creamy herb sauce:
In the same skillet, melt butter and sauté garlic until fragrant. Add chicken broth, heavy cream, and Dijon mustard, stirring to combine. Simmer for 3-4 minutes until the sauce thickens. Stir in chopped chives and adjust seasoning with salt and pepper.
Assemble the dish:
Plate the pork medallions alongside the roasted potatoes. Spoon the creamy herb sauce generously over the pork.
Garnish and serve:
Garnish with additional fresh chives and serve warm. Pair with steamed vegetables or a light salad for a complete meal.
This pork tenderloin with roasted potatoes and creamy herb sauce is a restaurant-quality dish you can easily make at home. Enjoy the perfect combination of tender, crispy, and creamy textures!
Step-by-Step Guide
Begin by preheating your oven and preparing the potatoes. While they roast, slice the pork tenderloin into even 1-inch medallions to ensure uniform cooking. Pat the pork dry with a paper towel; this is crucial for achieving a good sear. When the potatoes are halfway done, start searing the pork in a very hot skillet. Do not overcrowd the pan—cook in batches if necessary. After removing the pork, deglaze the skillet with the chicken broth, scraping up all the flavorful browned bits (the fond) from the bottom. This forms the flavor base for your sauce. Whisk in the cream and mustard thoroughly before bringing to a simmer to thicken.
Serving Suggestions
Plate this dish family-style on a large platter for a rustic feel, or arrange individually for an elegant presentation. The rich sauce and potatoes pair beautifully with simple, bright sides to balance the meal. Consider serving with:
- A crisp arugula salad with a lemon vinaigrette.
- Steamed green beans or asparagus.
- Sautéed spinach or Swiss chard.
- A glass of Pinot Noir or Chardonnay.
How-to Summary
Roast halved baby potatoes with oil and rosemary at 400°F until crispy. Sear seasoned pork tenderloin medallions in a hot skillet until cooked through. In the same pan, make a sauce by sautéing garlic, then adding broth, cream, and Dijon mustard. Simmer to thicken, finish with chives, and pour over the pork. Serve immediately with the roasted potatoes.
Frequently Asked Questions
Can I use pork chops instead of tenderloin?
Yes, but adjust cooking time. Bone-in chops are thicker and may require a lower heat and longer cook time after searing to reach a safe internal temperature.
How do I know when the pork is done?
Use a meat thermometer. Pork tenderloin is perfectly cooked at 145°F (63°C), followed by a 3-minute rest. This yields a juicy, slightly pink center.
What can I substitute for heavy cream?
For a lighter version, half-and-half or full-fat coconut milk can work, but the sauce will be less rich and may not thicken as much.
Can I prepare any components ahead?
You can season the pork and cut the potatoes ahead of time. For best results, roast the potatoes and cook the pork just before serving.
My sauce is too thin. How can I thicken it?
Let it simmer a few minutes longer to reduce. Alternatively, create a quick slurry with 1 tsp of cornstarch and 1 tbsp of cold water, whisk it in, and simmer for one minute.
Common Mistakes to Avoid
- Not preheating the skillet: A properly hot pan is essential for searing the pork without steaming it.
- Moving the pork too soon: Let it sear undisturbed for 3-4 minutes to form a proper crust.
- Overcooking the pork tenderloin: It is a lean cut that dries out quickly. Use a thermometer.
- Crowding the baking sheet: Give the potatoes space to roast, not steam, for maximum crispiness.
- Adding fresh herbs too early: Stir chives in at the end to preserve their fresh color and flavor.
Conclusion
This Pork Tenderloin with Creamy Herb Sauce and Roasted Potatoes proves that a truly impressive, comforting meal doesn’t require complicated techniques. By mastering a few key steps—achieving a good sear, building a pan sauce, and roasting potatoes until crispy—you can create a balanced, restaurant-worthy dish any night of the week. The combination of tender pork, crispy potatoes, and the rich, herbaceous sauce is sure to become a cherished favorite in your home cooking repertoire.