Dairy Free Pork Tenderloin with Cream Sauce
A beautifully seared pork tenderloin with a silky, herb-flecked cream sauce sounds like the kind of dinner that belongs on a restaurant menu — and this version puts it squarely on your weeknight table. The secret to that luscious, pourable sauce is full-fat coconut milk, which simmers down with white wine, chicken broth, shallots, garlic, thyme, and rosemary into something genuinely rich and complex. A spoonful of Dijon mustard and a squeeze of lemon juice at the finish keep it bright and balanced, so it never tastes flat or one-note. The whole thing comes together in a single oven-safe skillet, which means less cleanup and more time enjoying dinner. Serves four, so it's just as fitting for a casual family meal as it is for having people over. Anyone who's tried to find a dairy-free cream sauce that actually delivers on texture and depth knows the struggle — this one nails it without a drop of butter or heavy cream in sight.
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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
- 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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