Pork Tenderloin with Roasted Garlic Cream Sauce

Really like the flavors in this sauce, but have to give it only 9/10 because the sauce is a little tricky to get exactly correct.  It also doesn't reheat very well, so you'd best eat it all up same night, immediately after making :)

Link to original recipe: https://iambaker.net/garlic-pork-tenderloin/

Ingredients:

4 cloves garlic, peeled and halved lengthwise
~1 T olive oil, divided
~1.5 lb. pork tenderloin, cut in half crosswise
kosher salt
coarse ground black pepper
3/4 c. half and half
1 T. all-purpose flour
1 c. chicken broth
2 tsp. dried oregano
1/3 c. freshly grated Romano
1/3 c. freshly grated Parmesan Reggiano
1/2 c. chopped sun-dried tomatoes
1 1/2 c. (lightly packed) baby spinach
1/4 tsp. cayenne pepper

Instructions:

1. Heat oven to 450°F.

2. Place the prepared garlic cloves on a small square of aluminum foil, then drizzle with a little olive oil and close the foil around the garlic.  Place in oven and bake for 12 minutes.  Remove foil packet and set aside.  Reduce oven temperature to 425°F.

3. Meanwhile, season pork tenderloin with salt and pepper.  Heat a large skillet over medium-high heat and add remaining olive oil.  When oil is shimmering, add the seasoned tenderloin and brown well on all sides (around 6-8 minutes).  (Note to self: do not use cast iron skillet next time)

4. Transfer tenderloin to a small baking sheet and place in oven.  Bake for 25 min, or until internal temp reaches at least 145°F.  Reduce skillet heat to medium.

5. Add half and half, flour, and chicken broth to skillet, whisking to combine.  Continue whisking and cooking until thickens a bit, around 3-4 minutes.

6. Whisk in the cheeses and oregano.  Reduce heat slightly, then add the reserved roasted garlic, sun-dried tomatoes, baby spinach, and cayenne.  Stir and cook until spinach has wilted somewhat.

7. Remove from heat.  Stir in pan juices from the tenderloin (if any).  Slice up tenderloin and top with sauce.  Enjoy!