Creamy Garlic Pork Tenderloin is a simple and tasty dish featuring tender slices of pork cooked in a rich, garlicky cream sauce. The garlic brings a warm, inviting flavor that pairs wonderfully with the smooth, velvety sauce coating the juicy pork. It’s a comforting meal that feels fancy but is super easy to make.
I love making this recipe when I want something quick but special. The creamy sauce comes together in just a few minutes, and the pork stays nice and juicy. A little tip I’ve learned is to sear the pork first to get a golden crust before simmering it in the creamy garlic sauce—that step really locks in the flavor and makes it extra tasty.
My favorite way to enjoy this dish is over a bed of buttery mashed potatoes or alongside some steamed green veggies. It’s the kind of meal that feels cozy, perfect for a weeknight dinner or when friends come over. Every time I serve it, I get asked for the recipe because it’s just so good without much fuss.
Key Ingredients & Substitutions
Pork Tenderloin: This cut is lean and tender, perfect for quick cooking. If you can’t find it, pork loin chops or even boneless chicken breasts work fine here.
Heavy Cream: It makes the sauce rich and smooth. For a lighter option, use half-and-half or coconut milk, but the sauce will be less thick and creamy.
Garlic: Fresh garlic gives the best flavor. Garlic powder can work if you’re in a hurry, but add less to avoid overpowering the dish.
Mushrooms: I love using cremini for their deeper flavor, but white button mushrooms are an easy swap. If you don’t like mushrooms, just skip them and add extra onions or herbs.
Dijon Mustard: It adds a tangy depth to balance the cream. If you don’t have Dijon, yellow mustard or a small splash of lemon juice will also brighten the sauce.
How Do You Get the Pork Tender and Juicy in This Recipe?
The key is to sear the pork medallions properly:
- Make sure the pork is dry before seasoning. Dampness stops browning.
- Use medium-high heat and don’t crowd the pan; this lets the pork develop that nice golden crust.
- Sear each side for 3-4 minutes; the pork should be cooked through but not overdone, keeping it juicy.
- Remove pork before making the sauce to avoid overcooking during simmering.
By following these steps, you lock in the juices and add great flavor, making the pork tender and satisfying with every bite.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed one to get a nice sear and even heat.
- Tongs – for flipping the pork medallions easily and safely.
- Wooden spoon or spatula – helps scrape up browned bits from the skillet.
- Meat thermometer (optional) – to check that the pork reaches 145°F for perfect doneness.
Flavor Variations & Add-Ins
- Swap mushrooms for spinach or kale for a greener, lighter sauce.
- Replace thyme with rosemary or sage for a different aromatic touch.
- Add a splash of white wine or lemon juice instead of chicken broth for brighter flavor.
- Use grated Parmesan cheese stirred into the sauce for a cheesy twist.
Creamy Garlic Pork Tenderloin
Ingredients You’ll Need:
For The Pork and Sauce:
- 1 pork tenderloin (about 1 to 1.5 pounds), trimmed and sliced into 1-inch thick medallions
- 2 tablespoons olive oil or butter
- 3-4 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- 1 cup sliced mushrooms (white button or cremini)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare the ingredients and 20 minutes to cook. Overall, you can expect to have a creamy garlic pork tenderloin ready in about 30 minutes from start to finish — perfect for a quick and delicious dinner.
Step-by-Step Instructions:
1. Season and Sear the Pork:
Pat your pork medallions dry with paper towels. Sprinkle salt and pepper generously on both sides. Heat olive oil or butter in a large skillet over medium-high heat. When the pan is hot, add the pork slices in one layer — don’t crowd the pan! Cook for about 3 to 4 minutes on each side until they’re nicely browned and cooked through. Remove them from the skillet and set them aside.
2. Cook the Vegetables and Garlic:
In the same skillet, add a little more butter or oil if needed. Toss in the chopped onion (if you’re using it) and mushrooms. Cook, stirring occasionally, until everything softens and starts to brown, about 4-5 minutes. Add the minced garlic and cook for one more minute, taking care not to burn it to bring out that lovely garlic aroma.
3. Make the Creamy Sauce:
Pour in the chicken broth and gently scrape the bottom of the pan to lift all the tasty browned bits. Then stir in the thyme and Dijon mustard. Lower the heat to medium-low and stir in the heavy cream. Let the sauce simmer gently until it thickens a bit, around 4-5 minutes.
4. Finish the Dish:
Put the pork medallions back into the skillet and spoon some creamy sauce over them. Let everything cook together for a few minutes so the flavors combine and the pork warms through. Taste the sauce and add more salt or pepper if you think it needs it. Sprinkle with fresh parsley for a pop of color and fresh taste.
Serve your creamy garlic pork tenderloin with buttery mashed potatoes, noodles, or your favorite steamed veggies for a cozy, tasty meal everyone will love.
Can I Use Frozen Pork Tenderloin for This Recipe?
Yes, you can use frozen pork tenderloin as long as it is fully thawed before cooking. Thaw it safely in the refrigerator overnight or use the cold water method by sealing it in a plastic bag and submerging it in cold water, changing the water every 30 minutes until thawed.
Can I Make This Dish Ahead of Time?
Absolutely! You can sear the pork and prepare the sauce a day in advance. Store them separately in airtight containers in the fridge. Reheat gently on the stove, adding a splash of broth or cream if the sauce has thickened too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally to warm evenly.
What Can I Substitute for Heavy Cream?
If you want a lighter option, use half-and-half or whole milk thickened with a little flour or cornstarch. Coconut milk is a great dairy-free alternative but will add a slight coconut flavor to the dish.
