Lobster and Pork Tenderloin in Creamy Herb Sauce

 

 

 

 Ingredients

• For the Pork o 1 lb pork tenderloin o Salt and pepper, to taste o 2 tablespoons olive oil o 1 tablespoon butter • For the Lobster o 2 lobster tails, cooked and meat removed, chopped into bite-sized pieces o Juice of half a lemon • For the Creamy Herb Sauce o 3 tablespoons butter o 4 cloves garlic, minced o 1 shallot, finely chopped o 1 cup heavy cream o 1/2 cup chicken or seafood broth o 1/2 cup grated Parmesan cheese o 2 tablespoons fresh dill, chopped (or parsley if preferred) o 1 tablespoon fresh chives, chopped o Salt and pepper, to taste o Optional: 1/4 teaspoon cayenne pepper for a hint of spice

 

Instructions

1. Cook the Pork Tenderloin o Preheat the oven to 400°F (200°C). o Season the pork tenderloin generously with salt and pepper. o In an oven-safe skillet over medium-high heat, add olive oil and butter. Sear the pork on all sides until browned, about 3–4 minutes. o Transfer the skillet to the preheated oven and roast for 15–20 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven and let rest for 5 minutes before slicing. 2. Prepare the Lobster o While the pork is resting, in the same skillet, add the lobster meat and squeeze lemon juice over it. Warm the lobster gently over low heat for about 2–3 minutes, then remove and set aside. 3. Make the Creamy Herb Sauce o In the same skillet, add butter, minced garlic, and chopped shallot. Sauté until fragrant and the shallots are translucent, about 2 minutes. o Pour in the heavy cream and broth, stirring to combine. Bring to a gentle simmer and let it thicken slightly for 3–5 minutes. o Stir in the Parmesan cheese, fresh dill, chives, and season with salt, pepper, and cayenne pepper if using. 4. Combine and