Recipe for pork tenderloin with dill cream
Pork tenderloin is so much easier and more forgiving to cook than pork chops, which is why I love it! This pork tenderloin recipe is delicious cooked in the oven or on the grill. Sour cream is an ingredient that lasts a LONG time in the fridge, and it's really versatile, so I love to keep it on hand. It's great for the obvious topping on tacos and such, but it's also a great base for sauces (like this one), dressings, to marinate chicken and even to make tzatziki.
Serve this with your favorite roasted or grilled vegetables, or a flavorful rice side dish for an awesome weeknight family meal.
- 1 1/4-1 1/2 lb pork tenderloin
- 1 tsp kosher salt
- 1/8 tsp fresh ground black pepper
- 1 tsp olive oil
- 1 Cup sour cream
- 1/4 Cup parmesan or pecorino romano
- 1 tsp dried dill
- 1/2 tsp granulated garlic
- 1 tsp seasoned salt (such as Lawry’s)
- 1-2 Tbl olive oil
- Preheat oven to 425.
- Season the pork tenderloin with 1 tsp kosher salt and fresh ground pepper.
- Heat 1 Tbl olive oil in a large skillet, or oil the grates on the grill. Sear pork for 2-3 min on all sides (8-10 min total).
- Put the pork in the oven and continue to cook for another 15-20 min, until pork until it reaches 145 internal temperature.
- While the pork is roasting, make the sauce: Combine the sour cream, parm/pecorino romano, dried dill, granulated garlic, and 1/2 tsp kosher salt and mix well with a fork or whisk.
- Allow pork to rest 5 min before slicing and serving.
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