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
Scale
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.