Pork tenderloin has become my go to menu option when I need something quick and versatile. Most weeks it is more economical than even beef chuck right now. So every week I have been bringing one home. My men love it grilled, but I was craving a creamy sauce, so this week we enjoyed Pork Tenderloin in a Creamy Shallot and Herb Sauce. And Yes, they did enjoy it as much as I did.
- 2 – 3 lbs. of Pork Tenderloin
- Olive oil
- Salt to taste (approx. 1 tsp.)
- 1 T. butter
- 1 large shallot, sliced in rings
- 1 C. Heavy Cream
- 1 tsp. dried Thyme
- 1 tsp. dried Italian Herbs
- 3/4 tsp. Garlic Powder
- 1 C. Chicken Broth
Heat a heavy bottomed dutch oven or large skillet over medium high until thoroughly heated. Add a Tablespoon or so of olive oil and swirl in pan. Carefully add the tenderloin, mine usually have 2 in the bag that I separate to cook more evenly. Sprinkle them with salt. Brown them on all sides salting after each turn.
When deep brown on all sides, add butter, and sprinkle shallots in the pan around the pork. Cover pan with lid slightly ajar and cook for 10 minutes on Medium to medium high. Check to make sure shallots don’t burn.
While pork is cooking combine cream, herbs and garlic in a small dish.
Add the broth to the pan, turn pork and shallots, and cook for another 5 to 10 minutes covered with lid still ajar. Remove from heat when the pork reaches 145 degrees internally. Remove tenderloins to a platter and cover.
Add cream /herb mixture to leftover broth and shallots in the pan. Stirring while adding until heated.
Serve sauce over sliced tenderloin.
( Great served with cheese souffle and steamed broccoli.)