Creamy Garlic Pork Tenderloin (2024)

Why you’ll love it

Juicy pork medallions are smothered in a luscious creamy garlic sauce in this simple meal! I find that pork tenderloin is so underrated. It’s inexpensive, easy to cook, and melts in your mouth. This is a quick weeknight dinner that’s special enough to serve guests.

We’re using both garlic powder and a whole head of garlic for all-out garlicky goodness in the irresistible sauce. Yes, you do eat the garlic cloves! They become perfectly mellow and soft, taste almost caramelized, and lose their sharpness. This is total comfort food.

What you’ll need

• Pork tenderloin – it’s a cut that’s very lean and cooks fast. Keep in mind that it’s not the same as pork loin; the two are not interchangeable.
• Flour – after seasoning with salt & pepper, the pork is dredged in flour for a nice crust and to thicken the sauce
• Olive oil and butter – for pan frying and the base of the sauce
• Garlic cloves – we’re using a whole head of garlic. The exact number of cloves doesn’t need to be the same as mine!
• Chicken broth or wine – if using wine, try a dry white like pinot grigio or sauvignon blanc
• Lemon juice – a touch of acidity to balance the flavors
• Garlic powder – for even more savory flavor
• Heavy cream – it makes the sauce next-level tasty and luxurious

Pro tip

Since farming practices have changed, the recommended internal temperature for pork is 145F, meaning it’s acceptable if it’s a little pink inside, and it’ll remain tender. Gone are the days of tough and chewy meat. Use an instant read thermometer to get accurate results so that yours isn’t undercooked or overcooked.

How to make creamy garlic pork tenderloin

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Prep the tenderloin and cut it into rounds. Season with salt & pepper, then dredge in flour. Heat the oil and half the butter in a skillet, and pan fry the meat on both sides until golden. Transfer to a plate. Add the rest of the butter and the garlic cloves.

Cook until the garlic is lightly browned. Add the broth, lemon, and garlic powder. Let it bubble gently until reduced. Stir in the heavy cream, and return the pork to the pan. Cook until the pork reaches 145F. Season with salt & pepper, and add parsley if using.

Substitutions and variations

• I wouldn’t recommend subbing the cream for something lower fat. The sauce is liable to separate, and you won’t get the intended rich taste and texture of the sauce.
• You could throw in a handful of spinach towards the end of cooking time for some greens.