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This pesto pork tenderloin recipe is super simple to make with very few ingredients! It has a mouthwatering creamy pesto sauce that’s perfect with the juicy pork medallions.
You may also enjoy my Easy Pesto Pasta or Chicken Pesto Pasta Salad next.
Why you’ll love it
I’m a big fan of pork tenderloin. It’s budget friendly, similar to chicken in terms of nutritional value, and tastes so good! This pork tenderloin with a pesto cream sauce is a 30-minute meal that’s fantastic after a busy day but tastes elevated enough for company.
The pork tenderloin comes out so tender and delicious, and there’s plenty of the vibrant and irresistible sauce for a big pile of mashed potatoes. It’s another way to enjoy your favorite pesto flavors! Just a handful of everyday ingredients are needed for this recipe.
What you’ll need
- Pork tenderloin – this tasty protein is lean and cooks fast. Note that it’s not the same thing as pork loin, which is a tougher cut. They aren’t interchangeable.
- Olive oil and butter – for pan searing
- Basil pesto – I like using my Easy Homemade Pesto, but you can definitely use your favorite jarred kind. I’m fond of DeLallo’s.
- Heavy cream – it makes this sauce next-level tasty, silky, and comforting!
Helpful tips
- Pork is cooked and safe to eat at 145F. It’s totally fine if it’s a little pink inside since farming practices have improved! Nowadays we get to avoid overcooked, chewy meat of the past.
- Some varieties of pesto can be fairly salty, so go easy when you season the medallions and give the finished dish a taste prior to adding extra salt.
How to make pesto pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep, trim, and cut the pork into rounds. Season with pepper and a little salt (depending on how salty your pesto is). In a skillet, heat the oil and butter. Pan sear the pork until golden on both sides, then transfer to a plate.
Add the pesto and heavy cream to the skillet. Stir, and then return the pork and juices to the pan. Continue cooking until the pork reaches 145F and the sauce has nicely thickened up.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- An instant read thermometer is the simplest way to make sure the pork is that perfect 145F and remains juicy.
- Here is the skillet I use for this recipe. Cast iron is the best!
- This butter dish is great because it has measurement markings right on it.
Substitutions and variations
- I don’t recommend subbing the cream for lower fat alternative. We don’t have a thickener in here, so you’d have to experiment with adding a cornstarch slurry at the end if you use something lower fat/thinner than heavy cream.
- If you find the sauce needs a little acidity, squeeze in some fresh lemon juice or add a splash of dry white wine.
What to serve with pesto pork tenderloin
- My Mashed Potatoes with Sour Cream or Stick of Butter Rice are my go-to pairings.
- For veggies, try my Easy Roasted Asparagus or Easy Roasted Brussels Sprouts.
- I like a hearty salad with my homemade Olive Garden Salad Dressing or this Simple Parmesan Arugula Salad.
Leftovers and storage
- Store any leftover pesto tenderloin for 3-4 days in the fridge in an airtight container.
- Reheat slowly over a low heat to avoid the sauce separating and drying out the pork.
- I don’t recommend freezing this one due to the dairy.
If you made this creamy pesto pork tenderloin, please leave a star rating and review below! I love hearing from readers. Give me a shout on Instagram if you made any of my recipes.
Pesto Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup pesto click for my recipe or use your favorite store bought
- 1 cup heavy/whipping cream
Instructions
- Trim excess fat and silver skin off the pork tenderloin and then cut into 1" thick rounds. Season with salt & pepper (go light on the salt or skip it altogether as some pesto varieties can be quite salty – you may want to wait to the end to add extra salt).
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork and cook for about 3 minutes/side until golden. Transfer to a plate.
- Reduce the heat to medium. Add the pesto and cream to the pan and stir until combined, then add the pork back to the skillet, along with the plate juices, and simmer for 3-5 minutes or until the pork is cooked through and the sauce has thickened up a bit. You may need to further reduce the heat if it's bubbling a lot.
Notes
- DeLallo’s pesto is my favorite out of store bought varieties I’ve tried.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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