A quick, easy and delicious one-pan pork tenderloin dinner, with a creamy garlic and herb sauce. A great weeknight meal.
This delicious, one-pan pork tenderloin is a quick and easy version of my Pork Loin with Wine and Herb Gravy recipe. It seems a lot of people wanted to make that other recipe with pork tenderloin, so I decided to adapt the recipe specifically for a pork tenderloin version.
This version still has all the great flavours and the delicious gravy, but using the much quicker cooking pork tenderloin, instead!
Pork Tenderloin - As noted, this recipe is specific to pork tenderloin, which are the long and skinny cuts of pork. To prepare the pork, remove any visible fat and then, remove and discard the thin, opaque membrane along the sides of the pork with a sharp knife. This is the silver skin. It's removed not only because it is tough, but because it shrinks as it cooks, causing uneven cooking.
Herbs - Fresh herbs are best in this dish, if you have then. I love the fresh rosemary and sage combination. If you are not a fan of one of these herbs, fresh thyme would be a great substitution. If you only have dried herbs, use about 1 tsp of dried rosemary and 2 tsp of dried sage leaves (less if your sage is powdered).
White Wine - Any white wine you enjoy drinking is fine here. If you prefer not to use wine, simply omit and deglaze the pan with a splash of water, instead (to loosen the brown bits in the pan).
Cream - Heavy, whipping cream (35% b.f.), will produce the nicest sauce, but you can use a lighter cream, if you like. You will probably need to further thicken the sauce with a lighter cream. Directions to do that are in the recipe instructions. For a non-dairy version, coconut milk should work here.
Step by Step Video
This is a summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below.
- I've provided lots of flexibility in the recipe in terms of how much wine to use and flexibility for the amount of sauce. In terms of the wine, add enough to completely cover the bottom of the pan, so that will vary depending on the size of pan you used. For the sauce, use the larger amounts if you want extra sauce.
- If you use the heavy cream, you may not need to thicken the sauce. If you only have a lighter cream, you probably will. In any event, to thicken the sauce, mix 2 Tbsp. of cornstarch with 2 Tbsp. of cold water and add into the sauce in small increments to the sauce, until it thickens, as desired.
- The days of cooking pork to 160F. internal temperature are gone. Pork is best served a little pink. Roast in the oven just to about 140F - 143F internal temperature. It will rise to the desired and recommended 145F. as it finishes on the stove-top and then rests.
- This gravy is ready made for serving with mashed potatoes, in my opinion. If you want extra gravy, use the larger amounts of chicken broth and cream to have extra.
- Top Tip! If you believe there is no such thing as too much garlic, scoop out some of the garlic cloves that have cooked along with your pork, chop them up and add them to your mashed potatoes.
Herb and Garlic Pork Tenderloin
- 1 1/2 lb. pork tenderloin (fat and silver skin removed)
- Salt and freshly ground black pepper
- 1-2 Tbsp olive or vegetable oil
- 4-5 cloves garlic (peeled and halved lengthwise)
- 1/4 - 1/3 cup dry white wine (enough to form a thin layer over the bottom of the pan)
- 1 Tbsp fresh rosemary leaves (chopped *see Note 2)
- 2 Tbsp fresh sage leaves (chopped *see Note 2)
- 1/3 - 1/2 cup chicken broth or stock (*see Note 1)
- 1/3 - 1/2 cup heavy whipping cream (35% b.f., or a lighter cream, if you prefer)
- Salt and freshly ground pepper
- Preheat oven to 425F.
- Heat the oil in an oven-proof skillet (cast iron works great) over medium-high heat. Prepare the pork and season lightly with salt and pepper. Add the pork to the pan and sear all sides of the pork in the hot oil, turning as needed, until golden. Add the garlic cloves to the pan and stir a bit to coat with some of the oil.
- Place skillet into the preheated oven and roast until the pork reaches 140F. internal temperature, about 20-25 minutes.
- Remove skillet from oven and place on the stove-top over medium-high heat. Add the wine to the pan and allow to boil for 1 minute or so, to cook off the alcohol. Add the herbs to the pan and then remove the pork to a cutting board to rest.
- Stir the remaining liquid in the pan to loosen any brown bits, then add the chicken broth to the pan. Bring to a boil and let boil 1-2 minutes to reduce slightly. Reduce heat to medium-low, then add the cream. Stir to combine and let gently simmer to thicken a bit further. If your sauce isn't thick enough at that point, you can mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking. You may not need to use all of the mixture. Taste sauce and add salt and freshly ground pepper, to taste.
- To serve, slice the pork and spoon the warm sauce over-top.