We are crushing any "overcooking scaries" by making this perfectly cooked pork tenderloin with creamy tarragon chive sauce! I promise this recipe is a game changer for any pork skeptics: so super simple and absolutely freaking delicious.

for the pork tenderloin:

3 tablespoons extra virgin olive oil
2 pork tenderloins, about 1 lb each
Kosher salt
Ground black pepper

For the creamy Tarragon chive sauce:

Fat from the pork tenderloin (or 1tablespoon of extra virgin olive oil)
4 cloves garlic, minced
1.5 cups heavy cream
½ cup chicken or vegetable broth
1.5 teaspoons of Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons chives + more for garnish, finely chopped
2 tablespoons tarragon leaves, finely chopped

Method:

1. Preheat the oven to 400F and line a rimmed sheet pan with parchment paper. Pat the pork tenderloins dry and season generously with salt and pepper. In a large skillet, add 3 tablespoons of extra virgin olive oil and bring to medium-high heat. Sear the pork tenderloin on each side until golden brown, around 2-3 minutes each side. Leave the pork fat in the skillet to use for the sauce later.

2. Add the pork tenderloins to the prepared sheet trays and transfer to the oven. Roast for 11-13 minutes or until the meat registers at 137F at the thickest part. Remove from the oven and tent with aluminum foil for 10 minutes before slicing.

3. While the pork rests, add the garlic to the leftover pork fat in the skillet and sauté on medium heat for 1 minute. Add the cream, broth, Dijon mustard, salt, pepper, chives and tarragon and bring to a simmer. Simmer and stir until thickened, about 8 minutes. Remove from heat.

4. Slice the pork tenderloin and transfer to a serving dish. Drizzle with sauce and garnish with additional chives. Serve immediately!

Pork Tenderloin with Creamy Tarragon Chive Sauce