Creamy Garlic Roasted Pork Tenderloin with Potatoes Step-by-step instructions

Before you start

Before turning on the oven, take the time to prep all the ingredients to ensure a smooth cooking flow. Slice the pork tenderloin into even medallions so they cook at the same rate, and halve the baby potatoes.

Mince the garlic cloves and measure out the heavy cream and cheese. Lightly grease a large baking pan with cooking spray or oil, and preheat the oven to 400°F (204°C) so it is hot and ready when the assembly is complete.

Instructions

Preparing the Pork and Potatoes

1. 1Prepare the Pork and Potatoes
   Slice the pork tenderloin into one-inch-thick medallions. Arrange the pork medallions and halved baby potatoes in a single layer inside a clean baking pan, ensuring they are evenly distributed to cook uniformly in the oven.
   Look for The pork and potatoes should fit snugly in a single layer.
   Tip Keep the pork medallions uniform in thickness so they cook at the same rate.

The pork medallions and halved baby potatoes should be neatly arranged in a single layer in the baking pan, ensuring they are evenly spaced and ready to be covered with the rich garlic cream sauce.

Assembling and Baking in Cream Sauce

2. 2Prepare and Pour the Garlic Cream Sauce
   In a bowl, mix the heavy cream, minced garlic, and fresh thyme leaves. Pour this rich garlic cream mixture evenly over the arranged pork medallions and baby potatoes in the baking pan, partially submerging them.
   Look for The cream sauce should coat all the ingredients in the pan.
   Tip Whisk the cream and garlic well to distribute the flavors evenly.
3. 3Bake the Pork and Potatoes
   Place the baking pan in a preheated oven at 400°F (204°C). Bake for twenty minutes until the pork is nearly cooked through and the baby potatoes begin to soften in the bubbling cream sauce.
   Look for The cream sauce should be bubbling gently around the pork and potatoes.
   Tip Rotate the pan halfway through baking for even heat distribution.

The baking pan should hold the pork and potatoes in a snug, even layer, with the seasoned garlic cream sauce poured over them, bubbling gently around the edges as they bake in the hot oven.

Melting the Cheese Topping

4. 4Add Cheese and Melt
   Carefully remove the baking pan from the oven and sprinkle the shredded cheese evenly over the top. Return the pan to the oven and bake for another ten minutes, or until the cheese is melted, golden-brown, and bubbling. Ensure the pork reaches an internal temperature of 145°F (63°C) and let it rest for three minutes before serving.
   Look for The cheese should be bubbling and golden-brown, and the potatoes fork-tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest for three minutes keeps the pork tenderloin juicy.

The cream sauce should be bubbling vigorously around the edges, the potatoes should be fork-tender, and the cheese topping should be completely melted, golden-brown, and slightly caramelized across the entire surface of the dish.

Common mistakes

The most common mistake when preparing pork tenderloin is overcooking it, which transforms a tender cut into dry, chewy meat.

Another frequent error is using cold heavy cream straight from the refrigerator, which can shock the hot pan and cause the sauce to separate.

Finally, overcrowding the baking pan will prevent the potatoes from roasting properly, leading to a soggy texture instead of beautifully tender potatoes with golden-brown edges.

How to tell it’s done

To determine when the dish is perfectly cooked, insert an instant-read digital meat thermometer into the thickest part of a pork medallion. The internal temperature must register at least 145°F (63°C) to be safe for consumption.

Once this temperature is reached, remove the dish from the oven and let the pork rest for at least three minutes, allowing the juices to redistribute throughout the meat before slicing or serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest