Description
Pork Tenderloin with Creamy Herb Sauce and Roasted Potatoes
Caption: A flavorful, comforting dish featuring tender pork medallions, crispy potatoes, and a rich, creamy sauce!
Ingredients:
For the pork:
1 pork tenderloin (about 1 lb), sliced into medallions
1 tbsp olive oil
1 tsp garlic powder
Salt and black pepper to taste
For the roasted potatoes:
1 lb baby potatoes, halved
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
For the creamy herb sauce:
1 tbsp butter
1 garlic clove, minced
1/2 cup heavy cream
1/4 cup chicken broth
1 tsp Dijon mustard
2 tbsp fresh chives, chopped
Salt and black pepper to taste
Instructions:
Roast the potatoes:
Preheat the oven to 400°F (200°C). Toss the baby potatoes with olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
Cook the pork:
Heat olive oil in a skillet over medium-high heat. Season pork medallions with garlic powder, salt, and pepper. Sear each side for 3-4 minutes until browned and fully cooked. Remove and set aside.
Make the creamy herb sauce:
In the same skillet, melt butter and sauté garlic until fragrant. Add chicken broth, heavy cream, and Dijon mustard, stirring to combine. Simmer for 3-4 minutes until the sauce thickens. Stir in chopped chives and adjust seasoning with salt and pepper.
Assemble the dish:
Plate the pork medallions alongside the roasted potatoes. Spoon the creamy herb sauce generously over the pork.
Garnish and serve:
Garnish with additional fresh chives and serve warm. Pair with steamed vegetables or a light salad for a complete meal.
This pork tenderloin with roasted potatoes and creamy herb sauce is a restaurant-quality dish you can easily make at home. Enjoy the perfect combination of tender, crispy, and creamy textures!
