This Pork Tenderloin with Creamy Dill Sauce is a quick and easy weeknight meal that is loaded with flavor. Perfectly seasoned and seared pork tenderloin, sliced into medallions and topped with a rich sour cream dill sauce. It's the perfect one pot keto recipe.
Ingredients in Pork Tenderloin with Creamy Dill Sauce
The star of this pork tenderloin recipe is the sauce. Like all the other good keto sauces, this one is on the fatty side, which is great because pork tenderloin is on the leaner side. This creamy dill sauce starts with leftover juices and crispy pork remnants straight from the skillet, plus chicken stock, sour cream, dill and minced garlic. The result is a creamy, savory sauce, full of flavor. I like to plate the pork, drizzle the sauce over top, and garnish with a bit of fresh dill to really brighten up the flavor.
How to Make the Best Pork Tenderloin Recipe
STEP 1: Preheat the oven to 425°F. Generously season the pork tenderloin with salt and pepper on all sides. Heat the butter and olive oil in a large or over-size oven-proof skillet over medium-high heat.
STEP 2: Add the pork tenderloins to the pan, one at a time if necessary, and pan-sear until golden brown on all sides, about 10 minutes. Transfer the skillet to the oven and cook for an additional 10 minutes. Remove the skillet from the oven and transfer the pork to a plate to rest.
STEP 3: To the same skillet, over medium heat, add the chicken stock to deglaze the pan and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan. Add the sour cream, dill, salt and garlic to the pan and mix to combine. Simmer, stirring frequently until the sauce has thickened.
STEP 4: Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the size. Garnish with fresh dill, if desired
Recipe Tips and Variations
- Storage: Store leftover Pork Tenderloin with Creamy Dill Sauce in the fridge for up to 4 days.
- Reheating: I recommend reheating this in a pan on the stove top. Alternatively you can reheat it in the microwave.
- Keto meal prep: This is the perfect easy keto recipe for meal prep. It reheats well and the sauce just gets better as the day go on. If you are making this for meal prep, I recommend slightly undercooking the pork so that it does not dry out when you reheat it.
- Use chicken: This recipe is also really delicious made with chicken. (More Keto Chicken Recipes)
- Sauce substitutions: If you do not have sour cream on hand or do not care for it, you can use ½ cup heavy cream, ¼ cup finely grated parmesan cheese, and 2 teaspoons of dijon mustard.
- Make it dairy free: To make the creamy dill sauce dairy free, you can substitute full fat coconut milk yogurt or almond milk yogurt.
- Top it with gremolata: This pan seared pork tenderloin is also delicious topped with this Horseradish Gremolata in place of or in addition to the sauce.
What part of the pig does pork tenderloin come from?
Pork tenderloin is basically pork filet. It comes from the most tender part of the pig: the area between the shoulder and back legs. Much like chicken breast, pork tenderloin is a leaner cut, with 3 grams of fat in a 3 ounce serving. Because pork tenderloin is so lean, it can be very easy to overcook, which is why I like to sear it first and finish in the oven.
How to cook pork tenderloin
For the best pork tenderloin recipe, you want to generously season the pork with salt and pepper. Next, heat the skillet with olive oil and butter to medium-high heat, then sear the pork to get it crispy and golden on the outside. Then you'll pop the tenderloin in the oven for no more than 10 minutes. When it's done, let the pork rest to really seal in all the juices. This is really important -- if you cut the pork before it rests, it'll lose all the natural moisture.
What to do with leftover pork tenderloin
I like to chop up the leftover pork tenderloin and use it in a breakfast scramble or frittata. It is also delicious reheated with some blackened seasoning and served as the protein on a big fat salad.