Pork tenderloins are tender pieces of pork that are quick to prepare for a weeknight dinner.
Seasoned with fresh herbs, pan-seared pork tenderloins are served with a creamy butter sauce that turns any meal into a masterpiece.
- The pork fillets are well marbled, which keeps them tender and moist.
- This recipe requires very few ingredients.
- While the steaks are simply seasoned, the butter sauce packs a punch.
- This recipe is like As easy as it is elegantServe with a simple salad, rolls and a glass of wine!
Pork Steak Ingredient Guide
Pork fillets: Pork tenderloins are cut from the shoulder (aka Boston Butt) and are typically fattier than pork chops. Look for 1-inch bone-in or boneless tenderloins that are about the same size. Pork chops can also be used in this recipe, but they tend to be leaner, so you’ll need to adjust the cooking time.
Condiments: Herbs such as thyme and rosemary add a delicious flavour to this dish (fresh or dried). You can also substitute herbs such as sage, parsley, fennel and mustard seeds.
Dip: Butter and cream add richness, while broth adds salt and flavor. If desired, you can whisk in additional herbs.
Variations
- Use this recipe for other cuts of pork or other meats, such as pork chops, turkey, or chicken cutlets (adjusting the cooking time for each accordingly).
- Give the sauce other flavors by adding different spices or seasonings. Add a little Dijon mustard for a spicy touch.
How to make pork steak
Pork tenders are an easy weeknight dinner that’s ready in minutes!
- Brown the seasoned fillets in a skillet, then transfer to a skillet and roast in the oven. (Recipe below.).
- In the same pan, prepare the sauce with the garlic, butter, chicken broth and cream.
- Simmer the sauce until it thickens slightly.
- Pour the sauce over the pork fillets and serve.
How to store leftovers
- Store leftover pork tenderloins in a covered container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Chop up leftovers and add to a stir-fry or hearty stew.
More ways to cook pork steaks
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Pork fillet
Pork tenderloins seasoned with rosemary and thyme are cooked until tender and topped with a garlic cream sauce.
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Preheat oven to 400°F.
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Season the pork fillets with salt, pepper and herbs on both sides.
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Heat a large cast iron (or oven-safe) skillet over medium-high heat for 2 to 3 minutes.
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Add the olive oil and heat until smoking. Add the pork and cook for 2 to 3 minutes per side or until golden brown.
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Place the pan in the oven and cook for 5 to 7 minutes or until the pork reaches an internal temperature of 145°F.
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Transfer the pork to a plate to rest.
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While the pork is resting, place the skillet on the stove over medium heat. (Be careful, the handle will be hot.) Stir in the butter to melt. Add the minced garlic and cook for 1 minute or until fragrant.
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Turn the heat to medium-high and add the broth, scraping up any brown bits. Stir in the cream and simmer for 3 to 4 minutes uncovered or until slightly thickened.
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Pour the sauce over the fillets and serve.
Before making the sauce, if the pan is still very hot from the oven, you may need to let it cool a bit so the butter doesn’t burn.
Store leftovers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Calories: 446 | Carbohydrates: 4gram | Protein: 4gram | Fat: 47gram | Saturated fat: 23gram | Polyunsaturated fat: 3gram | Monounsaturated fat: 19gram | Trans fats: 0.5gram | Cholesterol: 99mg | Sodium: 1870mg | Potassium: 141mg | Fiber: 0.4gram | Sugar: 2gram | Vitamin A: 1248International Union | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
The nutritional information provided is an estimate and will vary depending on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Lunch, Main Course, Pork Kitchen American© SpendWithPennies.com. Content and photos are copyrighted. Sharing of this recipe is encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please see my photo usage policy here.
