Sautéed Pork Tenderloin with Roasted Garlic and Herb Pan Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork tenderloin medallions sautéed until golden, served with a savory roasted garlic and fresh herb pan sauce. This latin american-inspired pork ready in about 40 minutes blends pork tenderloin, olive oil, whole garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Toss 6 whole garlic cloves with 1 tbsp olive oil and wrap in foil. Roast in oven for 20 minutes until soft and fragrant.
  2. Step 2: While garlic roasts, slice 1 lb pork tenderloin into 1-inch medallions. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork medallions and sauté for 3 minutes per side until golden brown and cooked through. Remove pork and set aside.
  4. Step 4: Reduce heat to medium, add 2 tbsp unsalted butter to the same skillet along with 1 tbsp chopped rosemary and 1 tbsp chopped thyme. Squeeze in the roasted garlic cloves from foil and mash them with a spoon.
  5. Step 5: Pour in 1/2 cup chicken broth, stirring to deglaze the pan and let sauce simmer for 3 minutes until slightly thickened and aromatic.
  6. Step 6: Return pork medallions to the skillet, spooning sauce over them for 1 minute to reheat. Serve immediately with the herb garlic sauce drizzled on top.

Frequently asked questions

How long does Sautéed Pork Tenderloin with Roasted Garlic and Herb Pan Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Pork Tenderloin with Roasted Garlic and Herb Pan Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Pork Tenderloin with Roasted Garlic and Herb Pan Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Pork Tenderloin with Roasted Garlic and Herb Pan Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Pork Tenderloin with Roasted Garlic and Herb Pan Sauce?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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