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This creamy white wine pork tenderloin recipe is a restaurant-quality meal that’s ready in just 30 minutes! The white wine sauce is very simple yet elegant.
Try my Creamy Pork Tenderloin Medallions or Easy Chicken Piccata next.
Why you’ll love it
White wine sure is special in creamy sauces. It’s one of the easiest ways to impress with a homecooked meal like in this easy pork tenderloin recipe! The medallions are beautifully pan seared and then smothered in that totally irresistible garlic cream sauce.
For how delicious it tastes, this quick and straightforward creamy pork tenderloin has very few ingredients. I personally am a big fan of pork tenderloin, and the velvety wine sauce with Italian herbs might be my favorite tenderloin recipe I’ve come up with so far!
What you’ll need
- Pork tenderloin – we’re seasoning it with salt & pepper for flavor and a great crust. Keep in mind that it’s not the same cut as pork loin (they’re not interchangeable).
- Olive oil and butter – for pan frying
- Garlic – a must-have in creamy sauces
- Italian seasoning – my go-to blend of dried Italian herbs in one jar
- White wine – as always, choose a dry white (sauvignon blanc, pinot gris, etc.) that you’d enjoy drinking and definitely not cooking wine
- Chicken broth – the savory base of the sauce
- Heavy cream – real cream gives that silky texture and unbeatable taste
- Cornstarch – to thicken the sauce
- Parsley – fresh contrast to liven it up
Helpful tips
- Pork is perfectly safe to eat when it’s still a bit pink inside, meaning there’s no need for dry or tough meat! It’s done at 145F.
- Make sure to generously salt this recipe since creamy sauces require it to bring out the flavors.
- Getting a great sear on the meat adds tons of flavor too!
How to make creamy white wine pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the pork, and cut it into rounds. Season with salt & pepper. In a skillet, heat up the oil and butter. Once hot, pan sear the medallions on both sides until golden, then transfer to a plate. Add the garlic, Italian seasoning, wine, and broth.
Let it bubble gently until the liquid has reduced. Meanwhile, make a cornstarch slurry. Stir in the heavy cream and cornstarch. Return the pork to the pan, and continue to simmer until the pork is done. Season generously with salt & pepper, and add the parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Pork is safe to eat at 145F and will remain tender and juicy that way. I use this instant read meat thermometer.
- Measure your liquid ingredients with these handy angled measuring cups (no crouching down to read them).
- Here is my garlic press to avoid sticky garlic fingers and trusty cast iron skillet.
Substitutions and variations
- I wouldn’t swap out the cream for something lower fat. It won’t taste as intended and will yield a thin sauce.
- Add in a handful or two of spinach at the end for some greens! Tuck it under the pork so that it wilts fast.
- You can always make my Creamy White Wine Pork Chops or Creamy Chicken in White Wine Sauce instead if you don’t happen to have pork tenderloin on hand.
What to serve with white wine pork tenderloin
- My favorite pairings are my irresistible Sautéed Green Beans and rice (try my Stick of Butter Rice) or Garlic Mashed Potatoes. Steamed broccolini or my Easy Garlic Sautéed Mushrooms are also great options.
- Get fancy and make my Simple Risotto to go along with it!
- Round out the meal with my Parmesan Arugula Salad.
Leftovers and storage
- This one is best fresh, but you can store any leftovers in the fridge for 3-4 days.
- Reheat slowly over a low heat, taking care to not overcook the tenderloin.
- I don’t recommend freezing creamy sauces as a general rule.
If you made this pork tenderloin with a creamy white wine sauce, please leave a star rating and review below! Feel free to tag me on Instagram so I can see your S&L creations.
Creamy White Wine Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- Salt & pepper to taste
- 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/whipping cream
- 1 teaspoon cornstarch
- 1-2 tablespoons chopped fresh parsley
Instructions
- Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Season with salt & pepper.
- Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Once the pan is hot, add the pork (do it in two batches if the pan will be crowded) and sear for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.
- Add the garlic, Italian seasoning, white wine, and chicken broth to the skillet. Let it bubble until the liquid is reduced significantly (by more than half, about 3-5 minutes).
- In a small bowl, mix the cornstarch with 2 teaspoons of cold water and stir until dissolved.
- Reduce the heat to medium. Add the cream and cornstarch slurry to the pan and give it a good stir.
- Add the pork back to the skillet once the sauce starts bubbling again. Simmer for another 3-5 minutes or so until the pork is cooked through and the sauce has thickened a bit. Season with extra salt & pepper as needed (I'm generous with both) and sprinkle with the chopped parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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