A delightful pork tenderloin recipe enhanced with a savory herb crust and a rich, flavorful sauce.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking from the start.
Season the pork tenderloin with salt, pepper, garlic powder, parsley, and thyme.
Rub the seasoning evenly to ensure every bite is flavorful.
Heat olive oil in a cast iron skillet over medium-high heat.
Using a cast iron skillet helps achieve a nice sear on the meat.
Sear the pork tenderloin on all sides until golden brown.
Searing locks in the juices and adds a delicious crust.
Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Use a meat thermometer to avoid overcooking.
Remove the pork from the skillet and let it rest for 5 minutes.
Resting allows the juices to redistribute, keeping the meat tender.
In the same skillet, sauté the onion and garlic until fragrant.
Scrape up any browned bits from the skillet for added flavor.
Add chicken broth and heavy cream to the skillet, stirring to combine. Simmer until slightly thickened.
Simmering the sauce allows the flavors to meld together.
Slice the pork tenderloin and serve with the sauce drizzled over the top.
Arrange the slices neatly for an appealing presentation.
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