Chicken Free Dairy Free Pork Tenderloin with Cream Sauce
Total time50 min
Prep time15 min
Cook time30 min
4.9(29)
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Learn more →Ingredients
4 servings
For the pork
- 1 pork tenderloin (about 1 lb), silver skin removed
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- ½ tsp garlic powder
- ½ tsp smoked paprika
- 2 tbsp olive oil
For the sauce
- 2 shallots, finely minced
- 3 garlic cloves, minced
- ½ cup dry white wine
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp dijon mustard
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 1 tsp lemon juice
- salt and pepper, to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork tenderloin dry with paper towels, then rub it all over with the salt, pepper, garlic powder, and smoked paprika.
- 2
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until browned on all sides, about 8 minutes total.
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