Pork Tenderloin with Shallot Cream Sauce

If you’re looking for gourmet-like recipe that is totally restaurant worthy but completely affordable & simple to make, then pork tenderloin with shallot cream sauce is your answer!

The shallot cream sauce is rich, creamy and full of flavor and not only does it make the pork tenderloin mouth watering scrumptious, this same sauce pairs excellent with beef and shrimp.  

The best thing about pork tenderloin is that it’s a very inexpensive cut of meat and is just as lean as chicken, if not more so!  The American Heart Association has certified pork tenderloin as heart-healthy, so not only is it delicious, it’s also nutritious!

I can’t take credit for this recipe, however. My dear sister-in-law, Bridget, gets all the credit for this one.  She’s a fabulous cook and she served this delectable dish for our family Christmas, last year and boy!  It was a hit! So much so, that I had to have the recipe.  I believe she said this was one that she put together using a little of this and a little of that and made her own recipe.  So much culinary talent!!

Well…what she created turned out awesome and I’m happy to share it with you!

Pork tenderloin with shallot cream sauce

For the pork tenderloin, all you need are 4 ingredients.  You need the 2-3 lb. tenderloin (it will come in two pieces), olive oil, kosher salt and Tony Chachere’s. (You’ll also need some baker’s twine.)

Let’s make it!

This recipe is for pork tenderloin, however, what you see in my pics are a pork loin.  I sent hubby to the store for pork tenderloin and this is what he came home with.  It did work with this recipe, but I would highly recommend using the tenderloin with this recipe instead of the pork loin.  They are two different cuts of meat.

I basically cooked it the same way as I would have the tenderloin, but it’s a little larger cut of meat and it took a little longer to cook.  Also, I didn’t have to tie my pork loin as I would have the tenderloin, either.

Pork tenderloin is thin and rather small.  The pork loin is wider, as you see below.  

You’re going to want to tie the pork tenderloin up with baker’s twine about every inch or so.  Coat the tenderloin with olive oil and then season it all over with kosher salt and the cajun seasoning. 

Next, tuck sprigs of fresh rosemary under the twine and place the meat, fat side up on a baking rack in your casserole pan.  Put about a cup of water in the bottom.

Cover it with foil and put it into a pre-heated 350 degree oven.  You want to make sure there is always a little bit of water in the bottom of the pan.

Cook your tenderloin for about 30 minutes and then take the foil off.  Spoon some of the juices over it and cook for another 15-20 minutes, until it reach 150 degrees, internally. This will be somewhere in the “medium” range.  When you take it out, it needs to rest for about 10-15 minutes, before slicing.  If it’s slightly pink inside, that’s certainly ok.  What you don’t want to do is over cook it.  That will make it dry.

Cooking tip – 

When you bake with a cover (foil) sometimes the meat may not be as brown as you like.  If you prefer the top to be more brown and crisp, you can broil it for just a few minutes, never taking your eyes off of it.  Broiling doesn’t take long at all, but of course, this is optional.

Shallot Cream Sauce

While the tenderloin is cooking, you can start the shallot cream sauce.

First, mince your shallots.  Place about 2 Tbsp of olive oil in a saute pan with 2 Tbsp butter and heat on medium-low.  Add the shallots and saute them on medium low heat.  When they are softened, add about a 1/4 cup of cooking sherry.  Let it reduce, about a minute or two and slowly add the cup of whipping cream.

Let it reduce some more and then add 3-4 Tbsp. pan drippings to the mix.  Now, add the corn starch to the cold, 1/2 cup of remaining whipping cream, mixing thoroughly and adding it to the sauce mixture, while quickly whisking until it starts to thicken.  

Give it a taste and then season with with a little bit of salt and the Tony Chacheres, to taste!

almost done…

Now, untie your tenderloin, once it has rested and slice into 1/2 inch slices and pour the shallot cream sauce over the top!  You can serve it with mashed potatoes (my favorite!!) or rice.  

This makes a fabulous holiday recipe or a terrific Sunday dinner!  The shallot cream sauce is the best part of the whole dinner!  This is also a great recipe if you’re following a low carb or Keto diet.  

You might also like:  Quick And Easy Chicken Parmesan Recipe

If you make this recipe or think you might give it a try, be sure to let me know in the comments, below.  Also, subscribe to Love to Frugal so you never miss a post and follow me on Pinterest, Instagram & Facebook for more great frugal living tips & recipes!

Pork Tenderloin w/ Shallot Cream Sauce

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Total Time:1 hour hr 15 minutes mins

Ingredients

• 2-3 lb. Pork tenderloin tied with butcher twine
• Olive oil
• Kosher salt
• Tony Chachere's Cajun seasoning
• Fresh rosemary sprigs
• **Shallot Cream Sauce**:
• Pan drippings
• Olive oil
• 1-2 small shallots about 1/4 cup
• Butter 1/2 stick
• 1/4 cup cooking sherry
• 1 1/2 cups whipping cream
• 1 tsp corn starch
• Salt
• Dash of Tony Chachere's

Instructions

• Preheat oven to 350 degrees
• Tie the tenderloin up every 1 inch or so.
• Coat the tenderloin with olive oil and then kosher salt & Tony's.
• Tuck the sprigs of rosemary under the twine making sure the tenderloin is fat side up.
• Place the tenderloin in a large casserole pan on a rack and put a cup of water in the bottom.
• Place tenderloin in the oven and cover with foil. (Make sure that during the cooking process, there is always a bit of water in the bottom of the pan.)
• Cook until the tenderloin reaches 150 degrees, internally.
• Take the foil off the last 10-15 minutes and broil, if needed, to brown & crisp the top.
• **Shallot Cream Sauce**:
• Mince the shallots
• Place about 2 Tbsp. of olive oil and the butter in a pan and saute on medium low heat.
• Add the shallots and saute on medium low heat.
• When softened, add about 1/4 cup of cooking sherry.
• Let that reduce & slowly add 1 cup of whipping cream, stirring constantly.
• Next, add the pan drippings, if you have them.
• Whisk/stir the sauce and if it's too thin, add a tsp. of corn starch to the 1/2 cup of whipping cream, mixing thoroughly.
• Add this to the sauce and whisk quickly, while pouring, until the mix starts to thicken.
• Add salt and Tony Chachers to taste.
• Untie the pork that has rested. Slice into 1/2' sliced and pour the shallot cream sauce over the top.
• Serve with mashed potatoes or rice and ENJOY!

Author: Kimberly@Love To Frugal