Pan-Seared Pork Tenderloin with Garlic Cream and Thyme
Ingredients
- 1½ poundspork tenderloin (center-cut)
- ·kosher salt
- ·black pepper
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 4 sprigsfresh thyme
- ¾ cupwhole milk
- ½ cupchicken broth
- 1 tablespoonbutter
- ½ teaspoonall-purpose flour
Prep
- 01
Mince 4 garlic cloves.
- 02
Pick leaves from 4 fresh thyme sprigs (or leave whole if preferred).
Method
- 01
Remove pork from the refrigerator and let it sit for 15 minutes. Pat dry with paper towels and season generously all over with kosher salt and black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- 03
Sear the pork for 4–5 minutes per side until deeply golden brown. Transfer to a plate; it will continue cooking.
- 04
In the same pan, add minced garlic and thyme sprigs. Cook for 1 minute until fragrant.
- 05
Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan.
- 06
Whisk together 1 tablespoon butter and 1/2 teaspoon flour, then stir into the pan. Add 3/4 cup whole milk and bring to a gentle simmer.
- 07
Return the pork to the pan, nestling it into the sauce. Simmer for 10–12 minutes until the internal temperature reaches 145°F at the thickest part.
- 08
Remove from heat, rest for 3 minutes, then slice and serve with the warm pan sauce spooned over top.
Spice Tips
For a subtle warmth, add 1/4 teaspoon Dijon mustard to the cream sauce. A pinch of nutmeg also complements pork beautifully. Finish with fresh cracked black pepper for brightness.
Pork tenderloin is lean; don't skip the resting step or the sauce-braising—both keep it juicy. Serve over egg noodles, mashed potatoes, or simple rice to soak up the silky cream sauce.