Tuesday, May 15, 2012

Roasted Pork Tenderloin with Garlic Cream Sauce

Garlic.  Cream.  Yum.

1 pork tenderloin, 2 - 3 lbs
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper

For Sauce:
2 tablespoons butter
6 cloves roasted garlic, creamed
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup heavy cream

Preheat oven to 375 degrees. In a small bowl, combine spices with olive oil. Rub over the meat and place the tenderloin on a sheet tray or small roasting pan. Cook until the temperature registers 155 degrees on a meat thermometer, about 20 minutes or so.  Allow to rest for 5-10 minutes, then slice into 1/2 inch slices.

While the pork is roasitng, melt the butter in a pan over medium heat. Blend in flour, salt, pepper. Add the garlic and cream and heat until the sauce boils, stirring constantly. Taste and adjust seasonings if necessary.  Spoon sauce over pork slices and serve.  Enjoy!

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