Pork Tenderloin with Herb Sauce

Comfort food recipes that come together quickly with minimal effort and cleanup are truly a gift. This recipe for pork tenderloin with herb sauce checks all those boxes and then some, resulting in a dish that’s satisfying, delicious and elegant enough to impress.

The herby sauce comes together in the same pan as the tenderloin, with the meaty drippings adding depth to the cream. The final addition of red pepper flakes adds a slight kick to the sauce, cutting through its richness. Our pork tenderloin with herb sauce also tastes as delicious a couple of days after it’s cooked, making it a good option for make-ahead dinners.

Pork Tenderloin with Herb Sauce Ingredients

• Pork tenderloins
• Salt
• Butter
• Half-and-half cream
• Fresh parsley
• Herbes de Provence
• Reduced-sodium soy sauce
• Beef bouillon granules
• Crushed red pepper flakes

Directions

Step 1: Cook the tenderloins

Cut each tenderloin into 12 slices, and sprinkle them with the salt. In a large nonstick skillet, heat the butter over medium heat. Brown the pork in batches, three to four minutes per side. Return all the pork to the pan.

Step 2: Make the sauce and finish cooking

Mix the half-and-half, parsley, herbes de Provence, soy sauce, beef bouillon and red pepper flakes, then pour the mixture over the pork. Cook, uncovered, over low heat until the sauce has thickened and a thermometer inserted in the pork reads 145°F, two to three minutes, stirring occasionally. Let the dish stand for five minutes before serving.

How to Store Pork Tenderloin with Herb Sauce

After the pork tenderloins have cooled completely, portion them out and store them in airtight containers in the refrigerator. They should last for up to four days.

Pork Tenderloin with Herb Sauce Tips

What’s the difference between pork loin and pork tenderloin?

There is a difference between pork loin and pork tenderloin. Pork loin is a larger, wider and flatter cut of meat, taken off the pig’s back, and it’s great for low and slow cooking methods. Tenderloin, as the name suggests, is a long, narrow and lean cut that is inherently tender, as it comes from an area of the pig’s body that is not heavily used. It’s a cut of meat that’s easy to flavor and quick to cook.

What side dishes are good to serve with this recipe?

Keeping with the theme of comfort foods, we recommend serving this dish with hearty mashed potatoes and gravy or creamy polenta and a green vegetable like Southern green beans.

Can I use other herbs to make this dish?

If you can’t find herbes de Provence to use in this recipe, you could swap in Italian seasoning as the two share many of the same of herbs, including oregano, rosemary, thyme and marjoram. Alternatively, you could use single herbs like rosemary or thyme, but they won’t provide the same depth of flavor you’ll get with an herb blend.