If you’re looking for a dish that’s both elegant and comforting, then you’ll adore this Creamy White Wine Pork Tenderloin Recipe. It’s a perfect balance of tender pork medallions bathed in a luscious, velvety sauce that features the bright, subtle tang of white wine, all elevated by aromatic garlic and Italian herbs. This recipe comes together quickly but tastes like something you’d find in a cozy bistro, making it an absolute winner for weeknight dinners or when you want to impress guests without spending hours in the kitchen.
Ingredients You’ll Need
This Creamy White Wine Pork Tenderloin Recipe relies on a handful of straightforward ingredients, each playing a crucial role in building depth of flavor and that irresistibly creamy texture. It’s amazing how pantry staples can come together to create such a delicious meal!
- 1 pound pork tenderloin: The star of the dish, tender and lean, perfect for quick cooking and absorbing flavors.
- Salt & pepper (to taste): Essential seasonings to enhance the natural flavors of the pork and sauce.
- 1 tablespoon olive oil: For a light, fragrant sear on the pork, helping develop a golden crust.
- 1 tablespoon butter: Adds richness and depth to the sauce and skillet flavor.
- 2 cloves garlic (minced): Provides an aromatic punch that complements the wine beautifully.
- 1/4 teaspoon Italian seasoning (or Herbs de Provence): A blend of herbs that brings a warm, herbal complexity.
- 1/2 cup dry white wine: The key ingredient that brightens the sauce and adds subtle acidity.
- 1/4 cup chicken broth: Adds savory depth and helps balance the creaminess.
- 3/4 cup heavy/whipping cream: Gives the sauce its signature creamy, luscious texture.
- 1 teaspoon cornstarch: For thickening the sauce just enough to coat the pork perfectly.
- 1-2 tablespoons chopped fresh parsley: Keeps the dish fresh and gives a lovely pop of color.
How to Make Creamy White Wine Pork Tenderloin Recipe
Step 1: Prepare the Pork
Begin by trimming any excess fat and silver skin off the pork tenderloin to ensure tenderness. Slice the pork into roughly 1-inch thick rounds, then generously season them with salt and pepper. This simple seasoning is vital to layer flavor right from the start.
Step 2: Sear the Pork
Heat the olive oil and butter in a skillet over medium-high heat until shimmering. Carefully add the pork slices – don’t overcrowd the pan to ensure a beautiful golden crust – and sear for about three minutes on each side. This quick, flavorful browning step locks in juices and adds complexity.
Step 3: Create the Wine Reduction
Once the pork is browned and set aside, toss in the minced garlic and Italian seasoning into the same skillet. Pour in the dry white wine and chicken broth, stirring to loosen any browned bits. Let the mixture bubble and reduce until it’s decreased by more than half, roughly 3 to 5 minutes. This concentrated base offers a brilliant depth to the sauce.
Step 4: Thicken with Cornstarch Slurry
Mix the cornstarch with two teaspoons of cold water until dissolved, creating a slurry. This is the magic trick that will thicken your sauce perfectly without lumps or heaviness.
Step 5: Finish the Creamy Sauce
Lower the heat to medium and stir in the heavy cream followed by the cornstarch slurry. Stir continuously to combine everything into a smooth, velvety sauce that begins to bubble gently, indicating the perfect consistency is about to form.
Step 6: Simmer Pork and Sauce Together
Return the seared pork slices back into the skillet, nestling them into the creamy sauce. Allow them to cook and simmer together for another 3 to 5 minutes, until the pork is cooked through and the sauce thickens to a luscious coating consistency. Feel free to taste and adjust seasoning with extra salt and pepper, and don’t forget to sprinkle fresh parsley for that finishing touch!
How to Serve Creamy White Wine Pork Tenderloin Recipe
Garnishes
Sprinkling chopped fresh parsley at the end brightens the dish with a pop of color and a fresh herbal note. You might also consider a light dusting of freshly cracked black pepper or a few thin lemon zest strips for an extra burst of aroma and flavor.
Side Dishes
This creamy, flavorful pork pairs wonderfully with simple sides that soak up the sauce. Think buttery mashed potatoes, creamy polenta, or even a fluffy rice pilaf. For a contrast in texture and brightness, serve alongside roasted asparagus or sautéed green beans.
Creative Ways to Present
For an impressive presentation, plate the pork medallions in a circle with the creamy sauce artfully drizzled over and around them. A scattering of toasted pine nuts or slivered almonds adds crunch and visual appeal. Alternatively, serve over a bed of garlic-infused buttered noodles for an irresistible comfort plate.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy White Wine Pork Tenderloin Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even better over time but try to reheat gently to avoid drying out the pork.
Freezing
This dish freezes well if you want to save some for later. Portion it out into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers on the stovetop over low-medium heat, stirring occasionally. Adding a splash of chicken broth or cream can help loosen the sauce if it thickens too much in the fridge. Avoid microwaving, as it can make the pork tough and the sauce separate.
FAQs
Can I use a different cut of pork?
While pork tenderloin is ideal for its tenderness and quick cooking, you could try pork loin sliced into medallions. Just be mindful it may require a bit more cooking time and careful handling to avoid dryness.
What kind of white wine is best for this recipe?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works beautifully. Avoid sweet wines as they can throw off the balance of flavors in the sauce.
Is there a non-dairy alternative for the cream?
You can experiment with coconut cream or cashew cream as a substitute for heavy cream. The flavor will be slightly different but still provide a creamy texture with a lovely richness.
Can I make this dish gluten-free?
Absolutely! Just ensure that your chicken broth and Italian seasoning options are gluten-free, and use cornstarch as the thickener, as it does not contain gluten.
How do I know when the pork is cooked perfectly?
The pork should reach an internal temperature of 145°F for safe consumption. It will be juicy and tender with a slight pink hue in the center. Overcooking will make it dry, so simmering gently in the sauce is key.
Final Thoughts
There’s truly something special about this Creamy White Wine Pork Tenderloin Recipe that makes it a kitchen favorite. Its elegant sauce, quick cooking time, and simply stunning flavors make it a dish you’ll want to return to again and again. I can’t wait for you to try it and make it your own – it’s comfort food elevated to a new, delicious level!
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Creamy White Wine Pork Tenderloin Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy White Wine Pork Tenderloin recipe features tender, juicy pork medallions seared to golden perfection and simmered in a luscious sauce made from white wine, chicken broth, and heavy cream. Enhanced with garlic, Italian seasoning, and fresh parsley, this elegant stovetop dish is perfect for a flavorful weeknight dinner or special occasion.
Ingredients
Pork and Seasoning
- 1 pound pork tenderloin
- Salt & pepper to taste
Sauce and Cooking
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/4 teaspoon Italian seasoning (or Herbs de Provence)
- 1/2 cup dry white wine
- 1/4 cup chicken broth
- 3/4 cup heavy cream (or whipping cream)
- 1 teaspoon cornstarch
- 2 teaspoons cold water (for cornstarch slurry)
- 1–2 tablespoons chopped fresh parsley
Instructions
- Prepare the Pork: Trim off excess fat and silver skin from the pork tenderloin. Slice the tenderloin into 1-inch thick rounds. Season both sides generously with salt and pepper.
- Sear the Pork: Heat olive oil and butter in a skillet over medium-high heat until hot. Add the pork slices in batches to avoid crowding. Sear each side for about 3 minutes or until lightly golden brown. Remove pork from skillet and set aside on a plate.
- Deglaze and Reduce: To the same skillet, add minced garlic, Italian seasoning, white wine, and chicken broth. Let the mixture bubble and reduce by more than half, approximately 3 to 5 minutes, concentrating the flavors.
- Make Cornstarch Slurry: In a small bowl, mix cornstarch with 2 teaspoons of cold water until fully dissolved to form a slurry.
- Add Cream and Thicken Sauce: Lower the heat to medium and stir in the heavy cream and cornstarch slurry into the skillet. Stir well to combine and bring the sauce to a gentle bubble.
- Simmer Pork in Sauce: Return the pork slices to the skillet. Simmer for another 3 to 5 minutes until the pork is cooked through and the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper as desired.
- Garnish and Serve: Sprinkle the dish with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor.
- Ensure you slice the pork tenderloin evenly for uniform cooking.
- Do not overcrowd the pan when searing to get a proper golden crust.
- Vegetarian option: substitute pork with thick slices of king oyster mushrooms.
- The sauce can be made ahead and reheated gently, adding a splash of broth or cream if it thickens too much.
