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5 from 1 vote

Roasted Pork Loin with Cream Sauce

Roasted Pork Loin with Cream Sauce; doesn't that just sound decadent? Roast the pork and make the sauce all in the same skillet. It's simple and impressive all in one go! Paired with my tips for making perfectly cooked, juicy, ridiculously tender pork loin, this will be a dinner for the books.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: cream, pork, pork loin, roasted pork loin
Servings: 4
Calories: 395kcal
Author: Nicole Beaulieu

Ingredients

  • 1 lb pork tenderloin
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 3/4 cup chicken broth
  • 1 tbsp butter unsalted
  • 3 tbsp shallot finely diced, about 1 shallot
  • 2 cloves garlic minced
  • 1 tbsp flour
  • 1/2 cup white wine
  • 3/4 cup 18% cream heavy cream or half & half (10%) will work
  • 2 sprigs thyme
US Customary - Metric

Instructions

  • Preheat the oven to 350F and generously season the pork tenderloin on all sides with salt and pepper. Heat the olive oil in an oven-safe skillet over high heat, then sear the pork until golden on all sides. Pour the chicken broth into the skillet, sprinkle the Italian seasoning over the pork, then transfer the skillet to the oven.
  • Roast for 20-25 minutes, or until the internal temperature of the pork reads 145 - 155F*. Set the pork aside on a cutting board or platter and tent with foil. Place the skillet on the stovetop over medium-high heat and melt the butter. Add the shallot and sauté for 1-2 minutes.
  • Add the garlic and sauté for 30 seconds. Stir the flour in until well combined, and let it bubble for about 1 minute before pouring in the wine. Stir until completely smooth, let it bubble for 1-2 minutes, then add the cream and thyme. Reduce the heat and let the mixture simmer for 2-3 minutes.
  • Remove the thyme and add salt and pepper to the sauce to taste. Add the pork back to the skillet and serve.

Notes

*145F is the standard safe internal temperature for cooking pork. In my experience, this will still leave you with the very, slightest tinge of pink throughout the meat. If that bothers you, feel free to cook it a bit longer to 150 or 155F.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition

Calories: 395kcal | Carbohydrates: 6g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 408mg | Potassium: 585mg | Fiber: 1g | Sugar: 1g | Vitamin A: 780IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg