Cast Iron Pork Tenderloin with Shallot Cream Sauce
Cooking Pork Tenderloin in a cast iron skillet is the best way to ensure flavorful, tender meat. The Shallot Cream Sauce elevates this dish even further.
Servings: 4 servings
Calories: 488kcal
Ingredients
- 1 2 lb. pork tenderloin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. dried rosemary
- ½ tsp. cracked black pepper
- 1 tsp. dried thyme
- 1 tbs. olive oil
Shallot Cream Sauce
- 2 tbsp. butter
- 1 shallot minced
- 1 tbsp. apple cider vinegar
- ½ tbsp. stone ground mustard
- ¼ cup heavy cream
- ¼ cup chicken stock
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine your spices (garlic powder, salt, rosemary, black pepper, and thyme).
- Pat your tenderloin dry with paper towels, and then press spice mixture into the meat until it is fully coated.
- Heat oil in skillet on medium heat. Add in the spice coated tenderloin. Do not touch for 2-3 minutes, to allow a good crust to form. Do a ¼ turn, and allow the next side to brown. Do this with all four sides.
- Once the outside of the meat is seared, place in an oven safe dish (we are going to be using the cast iron skillet to make the sauce!) and into a preheated oven and cook until desired doneness is achieved. Around 25 minutes will get you to medium or 150 degrees.
- Using the skillet that the pork was cooking in, reduce the heat down to medium-low, and add in butter.
- Once the butter has melted, add minced shallots. Saute for 2-3 minutes, until translucent. Add apple cider vinegar and cook for one minute.
- Add in heavy cream, chicken stock, and mustard. Whisk to combine. Simmer for 2-3 minutes to reduce.
- Allow cooked pork to rest for 10 minutes, and slice. Serve with shallot cream sauce.
Nutrition
Serving: 1g | Calories: 488kcal | Carbohydrates: 4g | Protein: 61g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 784mg | Fiber: 1g | Sugar: 2g