• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Course Recipes

    Herb and Garlic Pork Tenderloin

    Nov 12, 2020 | by Jennifer | Last Updated: May 27, 2021

    Jump to Recipe

    A quick, easy and delicious one-pan pork tenderloin dinner, with a creamy garlic and herb sauce. A great weeknight meal.

    herb and garlic pork tenderloin sliced in cast iron skillet

    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!

    Jump to:
    • Ingredient Notes
    • Cook's Notes
    • Recipe
    • More quick and easy pork tenderloin recipes you might like ...
    • Save or Share This Recipe
    • Comments, Questions and Reviews

    Ingredient Notes

    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.

    Cook's Notes

    • 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 sliced in cast iron skillet

    Recipe

    herb and garlic pork tenderloin sliced in cast iron skillet

    Herb and Garlic Pork Tenderloin

    Quick, easy and delicious pork tenderloin dinner, with a creamy herb and garlic gravy.
    Author: Jennifer
    5 stars from 4 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Main Course
    Servings 4 servings

    Ingredients
     

    • 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
    Prevent screen from going dark

    Instructions
     

    • 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.

    Notes

    1. If you'd like extra gravy, maybe for mashed potatoes on the side, use the larger amounts of chicken broth and cream.
    2. If you only have dried herbs, use about 1 tsp dried rosemary leaves and 2 tsp dried sage leaves (if powdered sage, use much less).

    Nutrition

    Calories: 461kcal | Carbohydrates: 6g | Protein: 38g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 180mg | Sodium: 181mg | Potassium: 806mg | Fiber: 1g | Sugar: 1g | Vitamin A: 802IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine American, Canadian
    Never miss a new recipe!SIGN UP for email updates!

    More quick and easy pork tenderloin recipes you might like ...

    pork tenderloin sliced in pan with peppercorn gravy on top
    Pork Tenderloin with Peppercorn Gravy
    A quick, easy and delicious pork tenderloin recipe, with an peppercorn gravy pan sauce. A great weeknight dinner, but special enough for company.
    Get the Recipe
    www.seasonsandsuppers.ca
    souvlaki pork tenderloin in platter with tomato salad and tzatziki
    Souvlaki Marinated Pork Tenderloin
    Delicious and always tender pork tenderloin, with a souvlaki marinade and served with a cherry tomato salad. Cook in the oven, a grill pan or the BBQ.
    Get the Recipe
    www.seasonsandsuppers.ca
    pork tenderloin with peanut sauce sliced
    Pork Tenderloin with Peanut Cilantro Sauce
    A delicious and easy pork tenderloin recipe, with a coconut milk, peanut butter, lime and cilantro sauce. Ready in 30 minutes!
    Get the Recipe
    www.seasonsandsuppers.ca

    Save or Share This Recipe

    PinShareTweetShares904

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Molly says

      May 13, 2022 at 12:36 am

      I am going to make this tonight and have no doubt it will be delightful. I’d like to compliment you on your recipe writing. You have covered all the bases, directions are simple and clear. Cheers for giving concise directions for using dried or fresh herbs, light or heavy cream, wine or H2O, etc. Also, directions for extra sauce. I wish all recipes were written this way! 👍🏽👍🏽👏🏽

      Reply
      • Jennifer says

        May 13, 2022 at 9:47 am

        Thanks so much, Molly :)

        Reply
    2. Lisa says

      April 01, 2022 at 6:17 am

      How would you suggest making this with pork tenderloin medallions? Would this work in individual sized Dutch ovens?

      Reply
      • Jennifer says

        April 01, 2022 at 9:32 am

        Hi Lisa, if you wanted to cut the pork tenderloin into medallions, you could probably do the whole thing on the stove-top. Simply cook the medallions longer in the skillet (skip the oven part), then add the sauce ingredients and simmer the pork with the sauce a bit. I'm not sure it's best suited for the little Dutch ovens, which I find work best with something more stew like (it's hard to cut meat in those :)

        Reply
    3. Barbara Atkinson says

      December 08, 2020 at 8:11 pm

      I made this tonight. It went together easily. I did use ground rosemary and sage. I made extra sauce to go over potatoes and it was perfect. This was fantastic. We all loved it. We will make this again.

      Reply
      • Jennifer says

        December 08, 2020 at 8:28 pm

        So glad you enjoyed it, Barbara :) Thanks so much!

        Reply
    4. Sandy says

      December 05, 2020 at 1:19 pm

      I love this recipe so much I make it whenever I have company. As others have in the past , I used the tenderloin instead of the loin in the original recipe. Thank you for converting this recipe!!! I ALWAYS make extra gravy!!! And I add mushrooms. Delicious!!!

      Reply
      • Jennifer says

        December 05, 2020 at 6:27 pm

        So glad you are enjoying it, Sandy :) Thanks!

        Reply
    5. [email protected] says

      November 16, 2020 at 9:50 am

      5 stars
      I'll definitely be putting pork tenderloin on the grocery list this week! Love that gravy!!

      Reply
      • Jennifer says

        November 16, 2020 at 10:09 am

        Thanks Annie :)

        Reply
    6. Mary Ann | The Beach House Kitchen says

      November 13, 2020 at 1:58 pm

      5 stars
      We really enjoy pork tenderloin Jennifer. And I bet this creamy sauce complements it perfectly!

      Reply
      • Jennifer says

        November 13, 2020 at 7:02 pm

        Thanks so much, Mary Ann :)

        Reply
    7. Dawn - Girl Heart Food says

      November 13, 2020 at 1:53 pm

      5 stars
      Love the addition of all the herb in this one, Jennifer! I especially love rosemary and our plant (that is inside) is growing great so this would be a fabulous recipe to use some of it! Absolutely delish!!

      Reply
      • Jennifer says

        November 13, 2020 at 7:02 pm

        Thanks Dawn and yes, a great use for that rosemary :)

        Reply
    8. Pat says

      November 12, 2020 at 12:00 pm

      5 stars
      I’m making this Friday night. Can’t wait. Kids moved out only me and my wife. Perfect!

      Reply
      • Jennifer says

        November 12, 2020 at 12:42 pm

        Perfect empty nest, Friday night dinner :) Open a nice bottle of white. Use a bit in this dish and enjoy the rest together. Enjoy!

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.