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I stumbled upon this dry-rubbed pork tenderloin recipe years ago, and it's been my go-to ever since. Juicy, flavorful pork paired with a velvety herb cream sauce creates magic on your plate. Trust me, your taste buds will thank you! Don't let fancy-sounding dry rub scare you off – it's super simple to whip up. Plus, that cream sauce takes everything up a notch. Ready to impress without breaking a sweat? Let's dive into this crowd-pleaser!
Ingredients for Dry-Rubbed Pork Tenderloin With Herb Cream Sauce
- Pork tenderloin: Lean cut of meat that cooks quickly, staying tender and juicy, making it perfect for this dish.
- Olive oil: Adds moisture and helps the dry rub stick to the pork, enhancing flavor and promoting a crispy exterior.
- Paprika: Provides a smoky, slightly sweet flavor and a vibrant color to the pork tenderloin, elevating its overall taste.
- Garlic powder: Infuses the pork with a savory, aromatic flavor that complements the other spices in the dry rub.
- Onion powder: Adds a subtle sweetness and depth of flavor to the pork, enhancing the overall taste profile of the dish.
- Dried thyme: Brings a earthy, slightly floral flavor to the pork, adding complexity to the dish and enhancing the herbaceous notes.
- Heavy cream: Creates a rich and creamy sauce that complements the pork, adding a luxurious texture and flavor to the dish.
- Chicken broth: Adds depth of flavor to the cream sauce, enhancing its savory profile and providing a delicious base for the herbs.
- Fresh herbs: Brightens the cream sauce with fresh, aromatic flavors, adding a pop of color and freshness to the dish.
Essential Tools and Equipment
- Skillet: For searing the pork tenderloin and adding a flavorful crust before roasting in the oven.
- Baking dish: To roast the pork tenderloin in the oven until it reaches the desired internal temperature.
Dry-Rubbed Pork Tenderloin with Herb Cream Sauce Recipe
This delicious dry-rubbed pork tenderloin is perfectly seasoned and roasted to perfection, served with a creamy herb sauce that adds a burst of flavor.
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Equipment
- Oven
- Skillet
- Baking Dish
- Saucepan
Ingredients:
Main Dish
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
Herb Cream Sauce
- 1/2 cup heavy cream
- 1/4 cup chicken broth
- 1 tbsp chopped fresh herbs such as parsley, thyme, or rosemary
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, salt, and pepper.
- Rub the pork tenderloin with olive oil and then coat it with the dry rub mixture.
- Heat a skillet over medium-high heat and sear the pork tenderloin on all sides until browned.
- Transfer the pork tenderloin to a baking dish and roast in the oven for about 20-25 minutes or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, prepare the herb cream sauce. In a saucepan, heat the heavy cream and chicken broth over medium heat.
- Add the chopped herbs and season with salt and pepper. Simmer for a few minutes until the sauce thickens slightly.
- Once the pork is done, let it rest for a few minutes before slicing. Serve with the herb cream sauce drizzled on top.
Notes:
For best results, use a meat thermometer to ensure the pork reaches the correct internal temperature.
Nutrition value:
Calories: 380kcalCarbohydrates: 2gProtein: 25gFat: 30gSaturated Fat: 12gCholesterol: 120mgSodium: 320mgPotassium: 500mgSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Frozen Pork Tenderloin Recipe
Tips for Making Dry-Rubbed Pork Tenderloin Ahead of Time
Make Ahead Instructions
- Prepare the dry-rubbed pork tenderloin as directed, but do not cook it.
- Cover the seasoned pork tenderloin tightly with plastic wrap and refrigerate for up to 24 hours before cooking.
Freezing Instructions
- Season the pork tenderloin with the dry rub mixture.
- Place the seasoned pork tenderloin in a freezer-safe bag, remove excess air, and seal tightly.
- Label the bag with the date and freeze for up to 3 months.
- Thaw the pork tenderloin in the refrigerator overnight before cooking as directed.
Did you know that searing the pork tenderloin before roasting helps lock in the juices and adds a depth of flavor to the dish? This extra step can make a significant difference in the overall taste and texture of the pork!
Common Questions About This Pork Tenderloin Recipe
FAQ:
Can I use a different cut of pork for this recipe?
While pork tenderloin works best for this recipe due to its tenderness, you can also use pork loin or pork chops as alternatives.
How can I tell if the pork tenderloin is cooked through?
The pork tenderloin is done when it reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.
Can I make the herb cream sauce ahead of time?
Yes, you can make the herb cream sauce ahead of time and reheat it gently before serving with the pork tenderloin.
What can I serve with this dish?
This pork tenderloin pairs well with roasted vegetables, mashed potatoes, or a simple green salad.
How long should I let the pork tenderloin rest before slicing?
It's best to let the pork tenderloin rest for about 5-10 minutes before slicing to allow the juices to redistribute and keep the meat moist.
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