Creamy White Wine Pork Tenderloin
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.
Servings: 4
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
Calories: 374kcal | Carbohydrates: 3g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 150mg | Potassium: 526mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 833IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
