G-DAD’S PORK TENDERLOIN WITH PARMESAN GARLIC CREAM

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Use a sharp knife to carefully trim the silver skin from the tenderloins. Remove any excess fat.

Place tenderloins in a gallon-sized zip top bag.

In a small bowl, whisk together the vegetable oil, soy sauce, honey, minced shallot, and minced garlic for the marinade.

Pour the marinade onto the meat, massage into the tenderloins, and refrigerate for at least 4 hours.

Remove tenderloins from zip top bag, gently pat off the excess marinade with paper towels, and generously salt and pepper all sides.

Set the oven to 400°F.

Preheat a large cast iron skillet over medium-high heat.

Sear all sides of the tenderloins to get a good dark crust.

Transfer tenderloins to a ceramic baking dish, and bake for 15 minutes uncovered or until the internal temperature reaches 150-155°F.

Remove, cover with foil, and allow to rest for about 10 minutes before slicing into medallions.

While the pork is marinating, whisk together the cream sauce ingredients: mayo, sour cream, finely minced garlic, Dijon mustard, Worcestershire sauce, parmesan, salt, and pepper.

Chill the cream sauce covered in the refrigerator; bring to room temperature before spooning over pork medallions.

Garnish with chopped chives.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens