Pork Tenderloin with Parmesan and Garlic Sauce
1 hr
Juicy pork in a creamy parmesan garlic sauce — proper weeknight comfort food that feels a bit special.
porkcreamydinner
Crispy pan-seared pork chops with a creamy mushroom sauce and honey-glazed carrots — a proper weeknight dinner that feels a bit fancy.
Instructions
- 1
Peel the carrots and halve them if they're large. Put them in an ovenproof dish with a few knobs of butter, then season with salt and pepper.
- 2
Slide the dish into the middle of the oven and roast at 200 °C for about 15 minutes until tender. With 2 minutes to go, drizzle the honey over the top.
- 3
Clean the mushrooms and cut them into rough chunks. Finely chop the shallot, garlic, and chives.
- 4
Fry the mushrooms in a dry pan until they collapse and release their liquid. Once that liquid has evaporated, add the shallot and butter and cook until soft. Stir in the thyme and fry for another minute, then pour in the cream and let it reduce until it starts to thicken. Season with salt, pepper, and the chopped chives.
- 5
Sear the pork chops over medium-high heat in the oil for about 2 minutes per side. Add the butter, garlic, and thyme sprigs, then spoon the foaming butter over the chops. Put the lid on and let them finish on low heat for 5 minutes.
Per average serving
993
Calories
kcal
35.9
Protein
g
45.5
Carbs
g
77.1
Fat
g
9.7g
Fiber
25g
Sugar
1224mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
993
Calories
kcal
35.9
Protein
g
45.5
Carbs
g
77.1
Fat
g
9.7g
Fiber
25g
Sugar
1224mg
Sodium
Tips from the kitchen
- Start the mushrooms in a completely dry pan, no oil or butter. They'll squeak and seem stubborn at first, then they collapse and let go of their water. Wait until that liquid has cooked off before you add the butter, otherwise you're just boiling them.
- Don't crowd the carrots in the dish. Spread them in one layer so they roast instead of steam. And hold the honey until the last 2 minutes, since it scorches fast at 200 °C and turns bitter.
- Give the pork chops a proper sear before you touch them. Two minutes on medium-high, leave them be, and they'll release on their own when the crust forms. Tilt the pan and spoon that foaming garlic butter over the top a few times.
- The 5 minutes with the lid on finishes the chops gently so they don't dry out. If you have a thermometer, pull them at around 63 °C in the center and let them sit a minute before plating.
- Get all your chopping done first. The shallot, garlic, chives, and thyme go in at different moments, and the sauce moves quickly once the cream goes in.
Ways to vary it
- A splash of white wine or a spoon of Dijon stirred into the sauce before the cream works nicely if you want a bit more edge.
- Swap the carrots for parsnips, or do a mix of both. They roast in about the same time and take to the honey just as well.
- Chicken thighs or a thick-cut chicken breast can stand in for the pork if that's what you have. Same searing and lid method, just check it's cooked through.
Storage & leftovers
The chops and sauce keep in the fridge for up to 3 days in a sealed container. The cream sauce can split a little when reheated, so warm it slowly in a pan over low heat and stir, rather than blasting it in the microwave. I wouldn't freeze it, the sauce turns grainy once thawed.
What to serve with it
Mashed or boiled potatoes are the obvious move here, something to catch the mushroom sauce. A simple green salad with a sharp dressing cuts through the cream nicely.
UC
By Untrained ChefPublished 28 May 2026 · Updated 11 July 2026
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