🥘 Recipe: Creamy Baked Garlic Pork Tenderloin
Prep time: 10 mins | Cook time: 25–35 mins | Resting time: 10 mins
Ingredients
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Pork: 1–1.5 lb pork tenderloin (silver skin removed).
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The Cream Base: 1 cup heavy cream (or half-and-half for a lighter version).
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Aromatics: 4 cloves garlic (minced), 1 small shallot (finely diced).
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Seasoning: 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme or rosemary.
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Liquid Gold: ¼ cup chicken broth or dry white wine (to thin the sauce).
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Optional: 1 tsp Dijon mustard (whisked into the cream for tang).
Instructions
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Preheat & Prep: Preheat your oven to 375°F (190°C). Pat the pork tenderloin dry with paper towels.
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Season: Rub the pork generously with salt, pepper, and half of the dried herbs.
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Mix the Sauce: In a bowl, whisk together the heavy cream, minced garlic, shallots, remaining herbs, and chicken broth (or wine).
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Assemble: Place the pork tenderloin in a glass baking dish (as seen in your photo). Pour the cream mixture over and around the meat until it’s halfway submerged.
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Bake: Place in the oven uncovered. Bake for 25–35 minutes.
Tip: Use a meat thermometer! You’re looking for an internal temperature of 145°F (63°C) for a perfect medium-rare/medium.
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Rest: Transfer the pork to a cutting board and let it rest for 10 minutes before slicing. This keeps the juices inside.
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Serve: Stir the warm sauce in the pan (it will have thickened and browned slightly) and spoon it generously over the sliced medallions.
Description & Notes
This recipe is a “dump and bake” style twist on the classic French Filet de Porc à la Crème. Unlike pan-seared versions, baking the pork directly in the cream creates a poaching effect, making it nearly impossible to dry out the meat. The garlic and shallots soften into the cream, creating a velvety gravy.
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Pro Tip: If the sauce looks too thin after baking, pour it into a small saucepan and simmer for 3–5 minutes on the stove while the meat rests.
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Serving Suggestions: Pairs beautifully with garlic mashed potatoes, egg noodles, or crusty sourdough bread to soak up the extra sauce.
Nutritional Info (Per Serving)
Based on 4 servings
| Nutrient | Amount |
| Calories | 340 kcal |
| Protein | 28g |
| Fat | 22g |
| Carbs | 4g |
| Sodium | 620mg |
Benefits
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High Protein: Pork tenderloin is as lean as skinless chicken breast but offers a richer flavor profile.
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Keto-Friendly: Naturally low in carbohydrates, making it excellent for low-carb lifestyles.
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B-Vitamins: Excellent source of Vitamin B6 and Thiamine, which support energy metabolism.
Q&A
Q: Can I use pork loin instead of tenderloin?
A: You can, but pork loin is much larger and tougher. You would need to increase the cook time significantly (usually 20 mins per pound) and it won’t be as “fork-tender” as the tenderloin.
Q: My sauce curdled! What happened?
A: This usually happens if the heat is too high or if you used a low-fat milk. Stick to heavy cream or full-fat half-and-half; the higher fat content prevents the sauce from breaking at high temperatures.
Q: Can I add vegetables to the pan?
A: Absolutely. Sliced mushrooms or asparagus tips are fantastic additions that can cook right in the sauce with the pork.