Creamy Garlic Pork Tenderloin (2024)

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By Natasha

Jun 06, 2024

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This creamy garlic pork tenderloin recipe is a 30-minute meal with the most amazing garlic cream sauce! The pork is super tender in this quick, easy, and flavorful dish.

You may also enjoy my Creamy Garlic Chicken or Creamy Garlic Pork Chops next.

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Why you’ll love it

Juicy pork medallions are smothered in a luscious creamy garlic sauce in this simple meal! I find that pork tenderloin is so underrated. It’s inexpensive, easy to cook, and melts in your mouth. This is a quick weeknight dinner that’s special enough to serve guests.

We’re using both garlic powder and a whole head of garlic for all-out garlicky goodness in the irresistible sauce. Yes, you do eat the garlic cloves! They become perfectly mellow and soft, taste almost caramelized, and lose their sharpness. This is total comfort food.

What you’ll need

  • Pork tenderloin – it’s a cut that’s very lean and cooks fast. Keep in mind that it’s not the same as pork loin; the two are not interchangeable.
  • Flour – after seasoning with salt & pepper, the pork is dredged in flour for a nice crust and to thicken the sauce
  • Olive oil and butter – for pan frying and the base of the sauce
  • Garlic cloves – we’re using a whole head of garlic. The exact number of cloves doesn’t need to be the same as mine!
  • Chicken broth or wine – if using wine, try a dry white like pinot grigio or sauvignon blanc
  • Lemon juice – a touch of acidity to balance the flavors
  • Garlic powder – for even more savory flavor
  • Heavy cream – it makes the sauce next-level tasty and luxurious
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Pro tip

Since farming practices have changed, the recommended internal temperature for pork is 145F, meaning it’s acceptable if it’s a little pink inside, and it’ll remain tender. Gone are the days of tough and chewy meat. Use an instant read thermometer to get accurate results so that yours isn’t undercooked or overcooked.

How to make creamy garlic pork tenderloin

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

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Prep the tenderloin and cut it into rounds. Season with salt & pepper, then dredge in flour. Heat the oil and half the butter in a skillet, and pan fry the meat on both sides until golden. Transfer to a plate. Add the rest of the butter and the garlic cloves.

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Cook until the garlic is lightly browned. Add the broth, lemon, and garlic powder. Let it bubble gently until reduced. Stir in the heavy cream, and return the pork to the pan. Cook until the pork reaches 145F. Season with salt & pepper, and add parsley if using.

Substitutions and variations

  • I wouldn’t recommend subbing the cream for something lower fat. The sauce is liable to separate, and you won’t get the intended rich taste and texture of the sauce.
  • You could throw in a handful of spinach towards the end of cooking time for some greens.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

What to serve with garlic pork tenderloin

  • The sauce is fantastic over my Sour Cream Mashed Potatoes. I also recommend my Stick of Butter Rice.
  • For vegetable side dishes, try green beans or my Sauteed Spinach with Bacon for a change, Easy Sauteed Mushrooms, or Easy Roasted Cauliflower.
  • A salad would go great. Try one with my quick Homemade Italian Dressing!

Leftovers and storage

  • Leftovers will keep for 3-4 days in an airtight container in the fridge.
  • Reheat slowly over a low heat so that the sauce doesn’t separate and you don’t overcook the pork and turn it tough and leathery.
  • You can freeze leftovers for up to 3 months, but there’s a chance the sauce may change texture, so I don’t normally advise freezing cream sauces. This one is definitely best fresh.

More easy pork recipes

  • Creamy Pork Tenderloin Medallions
  • Baked Pork Chops
  • Creamy Brandy Apple Pork Tenderloin
  • Boursin Pork Chops
  • Easy Baked Pork Tenderloin
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If you made this easy pork tenderloin with a creamy garlic sauce, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.

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Creamy Garlic Pork Tenderloin

By Natasha Bull

This creamy garlic pork tenderloin recipe is a 30-minute meal with the most amazing garlic cream sauce! The pork is super tender in this quick, easy, and flavorful dish.

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

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  • 1 pound pork tenderloin
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 whole head garlic cloves peeled
  • 1/2 cup chicken broth or dry white wine
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1 cup heavy/whipping cream
  • Chopped fresh parsley optional, to taste


  • Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Generously season them with salt & pepper and coat them in the flour.

  • Add the olive oil and half the butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.

  • Reduce the heat to medium (or even med-low if using cast iron), and add the remaining butter to the pan. Let it melt and then add the garlic cloves. Cook for 3-4 minutes, stirring often, until the garlic is lightly browned on the outside.

  • Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.

  • Stir in the cream and add the pork back into the pan. Let it cook until the sauce is reduced and the pork is cooked through (about 5 minutes). Sprinkle the parsley over top if using and season with extra salt & pepper as needed.


  • If your garlic cloves are very large, cut them in half so they’re all roughly the same size.


Calories: 436kcal, Carbohydrates: 5g, Protein: 26g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 157mg, Sodium: 229mg, Potassium: 517mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1052IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Creamy Garlic Pork Tenderloin (2024)


Is it better to cook pork tenderloin fast or slow? ›

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

How long to cook pork tenderloin in oven at 350 without? ›

How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.

Is there a difference between pork loin and pork tenderloin? ›

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

What is the best temperature for pork tenderloin? ›

Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Is it better to cook a pork tenderloin at 350 or 400? ›

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out.

Is it better to sear pork tenderloin before baking? ›

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Should pork tenderloin be covered when cooking? ›

Yes, you will cover your pork tenderloin when it goes in the oven. Before that, you'll sear it on the stovetop which will seal in the juices and render it tender.

Does pork tenderloin get more tender the longer you cook it? ›

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

What spice goes well with pork? ›

Cumin is a favourite in curries, but it also works incredibly well with pork. It is a go-to savoury spice for a reason: its distinct, earthy flavour. You wouldn't necessarily just season pork with cumin, but mixing it with other seasonings like ginger and lime can enhance the flavour significantly.

Why is my pork tenderloin tough? ›

Constant exposure to the very hot skillet cooked the tenderloin unevenly, resulting in a dry and tough exterior with just the very center of the tenderloin cooked perfectly.

Is pork tenderloin a cheap cut of meat? ›

Pork tenderloin comes from the backbone—an area that is rarely used and very supple, which is why it tends to be a bit more pricey, compared to the pork loin. Even though it's slightly more expensive, it can easily retain all of its flavors for up to six months in the freezer!

Can pork tenderloin be a little pink on the inside? ›

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

How to tell if pork tenderloin is done? ›

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

How long to bake pork tenderloins at 350 degrees? ›

Put the pork tenderloin in a baking dish that fits it easily without needing to bend it at all. Put it uncovered into an oven that has been preheated to 350°F. Bake for 20-27 minutes, until the internal temperature on an instant read thermometer is at 145°F, or 25-35 minutes if you like your pork to 160F.

Is it better to cook pork fast or slow? ›

Pork can be cooked in as little as 30 minutes and still have delicious flavor! Other recipes may take 30 minutes to prep and 6 hours to cook, but it is still simple to prepare. (Low and slow cooking is the only way to transform tough pork shoulder into succulent pulled pork.)

How do you cook a pork tenderloin without drying out? ›

Do you cook a pork tenderloin covered or uncovered? A baked pork tenderloin recipe needs to be covered if you want to keep it from drying out. This will ensure you get juicy and delicious meat when you're ready to serve dinner!

What is the secret to tender pork loin? ›

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

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