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Creamy Pork Tenderloin - Pork Chop Recipes

Pork Chop Recipes often bring comfort to the table, and this creamy pork tenderloin does just that. I’ve always loved how pork tenderloin recipes feel like a little celebration, even when it’s just dinner on a Tuesday night. There’s something about the tender slices paired with a silky sauce that makes the whole kitchen smell like home. When you dive into boneless pork tenderloin recipes like this, you get the best of both worlds—rich flavor without a lot of fuss. I like to think of this as one of those pork tenderloin marinade recipes that feels fancy without requiring a chef’s patience. If you’ve ever tried bacon wrapped pork tenderloin recipes, you know that pork and cream are natural partners. For me, recipes for pork chops often carry a nostalgic note, reminding me of meals shared with family. This dish stands out among pork recipes because it’s creamy, cozy, and ready in under an hour. It’s not just dinner—it’s the kind of meal that gets everyone leaning in for seconds.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keywords: Bacon Wrapped Pork Tenderloin Recipes, boneless pork tenderloin recipes, pork chop recipes, Pork Recipes, pork tenderloin marinade recipes, pork tenderloin recipes, recipes for pork chops
Servings: 6 servings
Author: Elena

Ingredients

  • 2 pounds pork tenderloin, trimmed
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Slice pork tenderloin into medallions, about 1-inch thick.
  2. Season both sides with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat. Sear pork on both sides until golden, about 2-3 minutes per side. Remove and set aside.
  4. In the same skillet, sauté onions until softened. Add garlic and cook for another minute.
  5. Pour in chicken broth and scrape the bottom to release any browned bits.
  6. Stir in heavy cream, Dijon mustard, and thyme. Let it simmer for 5 minutes until slightly thickened.
  7. Return pork medallions to the skillet. Simmer gently for 10 minutes until pork is cooked through and sauce is creamy.
  8. Garnish with fresh parsley and serve warm.