Creamy Pork Tenderloin with White Wine Sauce
A comforting and elegant dish featuring tender pork medallions in a rich white wine sauce, perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 Pork Tenderloin
- ½ cup Silky White Wine (e.g., Sauvignon Blanc)
- 1 cup Heavy Cream
- 2 cloves Garlic, minced
- 1 Onion, chopped
- 2 tablespoons Olive Oil
- Salt & Pepper, to taste
- Fresh Herbs (e.g., thyme or parsley), for garnish
Instructions
- Slice the pork tenderloin into 1-inch medallions and season with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork medallions and sear for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes, until the internal temperature reaches 145°F (63°C). Remove and set aside.
- In the same skillet, add another tablespoon of olive oil, minced garlic, and chopped onion. Sauté for 2-3 minutes until fragrant.
- Deglaze the pan with ½ cup of white wine and simmer for 3-5 minutes until reduced by half.
- Lower the heat and stir in 1 cup of heavy cream. Cook for another 3-5 minutes until the sauce thickens.
- Return the pork to the skillet, coating it in the sauce. Simmer for an additional 2 minutes and garnish with fresh herbs before serving.
Notes
For best results, allow pork to come to room temperature before cooking. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
