This Pork Tenderloin with Creamy Dill Sauce is the perfect quick and easy weeknight meal. It is rich and flavourful and comes together in no time.
Ingredients
1 kg
Pork, tenderloin
1 pinch
Sea Salt
(to taste)
1 dash
Black pepper
(ground, to taste)
1 tbsp
Olive Oil, Extra Virgin
1 tbsp
Butter, unsalted
1/2 cup
Chicken broth (stock)
1/2 cup
Sour cream, 14% M.F.
1 tbsp
Dill, fresh
(chopped fresh; more for garnish)
1/2 tsp
Salt
(sea; more to taste)
2 clove(s)
Garlic
(minced)
Instructions
Preheat the oven to 220°C.
Generously season the pork with salt and pepper on all sides.
Heat the butter and olive oil in a large or over-size oven-proof pan over medium-high heat. 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 pan to the oven and cook for an additional 10 minutes.
Remove the pan from the oven and transfer the pork to a plate to rest.
To the same pan, 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.
Slice the pork tenderloin and place on a platter. Serve with the sauce on top or on the side. Garnish with fresh dill, if desired
![Pork Tenderloin with Creamy Dill Sauce [BR]](/media/recipe/2019/10/pork_tenderloin_with_creamy_dill_sauce.jpeg)
