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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