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This creamy garlic pork tenderloin recipe is a 30-minute meal with the most amazing garlic cream sauce! The pork is super tender in this quick, easy, and flavorful dish.

You may also enjoy my Creamy Garlic Chicken or Creamy Garlic Pork Chops next.

a skillet with creamy garlic pork tenderloin and a serving spoon

Why you’ll love it

Juicy pork medallions are smothered in a luscious creamy garlic sauce in this simple meal! I find that pork tenderloin is so underrated. It’s inexpensive, easy to cook, and melts in your mouth. This is a quick weeknight dinner that’s special enough to serve guests.

We’re using both garlic powder and a whole head of garlic for all-out garlicky goodness in the irresistible sauce. Yes, you do eat the garlic cloves! They become perfectly mellow and soft, taste almost caramelized, and lose their sharpness. This is total comfort food.

What you’ll need

  • Pork tenderloin – it’s a cut that’s very lean and cooks fast. Keep in mind that it’s not the same as pork loin; the two are not interchangeable.
  • Flour – after seasoning with salt & pepper, the pork is dredged in flour for a nice crust and to thicken the sauce
  • Olive oil and butter – for pan frying and the base of the sauce
  • Garlic cloves – we’re using a whole head of garlic. The exact number of cloves doesn’t need to be the same as mine!
  • Chicken broth or wine – if using wine, try a dry white like pinot grigio or sauvignon blanc
  • Lemon juice – a touch of acidity to balance the flavors
  • Garlic powder – for even more savory flavor
  • Heavy cream – it makes the sauce next-level tasty and luxurious
ingredients for creamy garlic pork tenderloin in prep bowls

Pro tip

Since farming practices have changed, the recommended internal temperature for pork is 145F, meaning it’s acceptable if it’s a little pink inside, and it’ll remain tender. Gone are the days of tough and chewy meat. Use an instant read thermometer to get accurate results so that yours isn’t undercooked or overcooked.

How to make creamy garlic pork tenderloin

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying pork tenderloin in a skillet and then sauteing garlic

Prep the tenderloin and cut it into rounds. Season with salt & pepper, then dredge in flour. Heat the oil and half the butter in a skillet, and pan fry the meat on both sides until golden. Transfer to a plate. Add the rest of the butter and the garlic cloves.

making creamy garlic sauce in a skillet and returning pork tenderloin to the pan

Cook until the garlic is lightly browned. Add the broth, lemon, and garlic powder. Let it bubble gently until reduced. Stir in the heavy cream, and return the pork to the pan. Cook until the pork reaches 145F. Season with salt & pepper, and add parsley if using.

Substitutions and variations

  • I wouldn’t recommend subbing the cream for something lower fat. The sauce is liable to separate, and you won’t get the intended rich taste and texture of the sauce.
  • You could throw in a handful of spinach towards the end of cooking time for some greens.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

What to serve with garlic pork tenderloin

Leftovers and storage

  • Leftovers will keep for 3-4 days in an airtight container in the fridge.
  • Reheat slowly over a low heat so that the sauce doesn’t separate and you don’t overcook the pork and turn it tough and leathery.
  • You can freeze leftovers for up to 3 months, but there’s a chance the sauce may change texture, so I don’t normally advise freezing cream sauces. This one is definitely best fresh.
a plate with creamy garlic pork tenderloin, green beans, mashed potatoes, and a fork

If you made this easy pork tenderloin with a creamy garlic sauce, please leave a star rating and review below! You can also tag me on Instagram if you made this or any S&L recipe.

a skillet with creamy garlic pork tenderloin and a serving spoon
5 from 2 votes

Creamy Garlic Pork Tenderloin

This creamy garlic pork tenderloin recipe is a 30-minute meal with the most amazing garlic cream sauce! The pork is super tender in this quick, easy, and flavorful dish.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 1 pound pork tenderloin
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 whole head garlic cloves peeled
  • 1/2 cup chicken broth or dry white wine
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1 cup heavy/whipping cream
  • Chopped fresh parsley optional, to taste


  • Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Generously season them with salt & pepper and coat them in the flour. 
  • Add the olive oil and half the butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.
  • Reduce the heat to medium (or even med-low if using cast iron), and add the remaining butter to the pan. Let it melt and then add the garlic cloves. Cook for 3-4 minutes, stirring often, until the garlic is lightly browned on the outside. 
  • Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced. 
  • Stir in the cream and add the pork back into the pan. Let it cook until the sauce is reduced and the pork is cooked through (about 5 minutes). Sprinkle the parsley over top if using and season with extra salt & pepper as needed.


  • If your garlic cloves are very large, cut them in half so they’re all roughly the same size.


Calories: 436kcal, Carbohydrates: 5g, Protein: 26g, Fat: 35g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 157mg, Sodium: 229mg, Potassium: 517mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 1052IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 2 votes

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  1. Jill says:

    5 stars
    I made this for dinner tonight and it was fantastic. I will definitely make this again.

    1. Natasha says:

      I’m thrilled to hear that!! Thank you, Jill! 😀

  2. Beth says:

    5 stars

    1. Natasha says:

      Glad you liked it!