Creamy White Wine Pork

This creamy white wine pork tenderloin is a perfect dish for elevating a weekday dinner or impressing guests without hours in the kitchen. The tender pork rounds soak up a luscious cream sauce infused with garlic and herbs, making every bite comforting yet sophisticated. It’s one of those recipes that feels fancy but comes together effortlessly.

I first made this recipe for a family gathering and everyone asked for seconds. The sauce is so good I find myself making it even on busy nights when I want something special.

Ingredients

• Pork tenderloin: one pound trimmed of excess fat and silver skin for tenderness
• Salt and pepper: to taste essential for seasoning all the components evenly
• Olive oil: one tablespoon for a nice sear and healthy fat
• Butter: one tablespoon adds richness and helps with browning
• Garlic: two cloves minced for aromatic depth
• Italian seasoning or Herbs de Provence: quarter teaspoon fragrant herbs that elevate the flavor profile
• Dry white wine: half cup choose a dry variety like Sauvignon Blanc for a bright acidic note
• Chicken broth: quarter cup adds savory moisture and depth in the sauce
• Heavy or whipping cream: three quarters cup creates the luscious creamy texture
• Cornstarch: one teaspoon thickens the sauce to the perfect consistency
• Chopped fresh parsley: one to two tablespoons adds freshness and color at the end

Instructions

Sear the Pork:

Trim pork tenderloin of any tough fat or silver skin and slice into one inch thick rounds. Season generously with salt and pepper. Heat olive oil and butter together in a skillet over medium-high heat until shimmering. Add pork in batches if needed and sear about three minutes per side until lightly golden. Remove pork to a plate to rest.

Create the Sauce Base:

Lower the heat slightly and add minced garlic, Italian seasoning, white wine, and chicken broth to the now empty skillet. Let it bubble and reduce until the liquid is more than half gone about three to five minutes. This concentrates the flavors and ensures the sauce won’t be watery.

Prepare the Thickener:

In a small bowl combine one teaspoon cornstarch with two teaspoons cold water and mix until dissolved. This slurry will help thicken the cream sauce without lumps.

Finish the Sauce and Cook Pork:

Reduce heat to medium and pour in the heavy cream along with the cornstarch slurry. Stir well and wait until the sauce starts bubbling again. Nestle the pork back in the skillet. Simmer gently for another three to five minutes until pork is cooked through and sauce thickens slightly. Taste and add extra salt and pepper if needed. Sprinkle chopped fresh parsley on top before serving for a bright finish.

My favorite ingredient has to be the white wine because it cuts through the richness of the cream and pork creating a balanced sauce. I remember a cozy evening when this recipe saved the day after a long trip home. We ate it alongside roasted veggies and felt instantly comforted.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently over low heat to avoid curdling the cream sauce. You can add a splash of broth or water when reheating to loosen the sauce if needed.

Ingredient Substitutions

If you do not have white wine on hand you can substitute extra chicken broth plus a teaspoon of lemon juice to add acidity. For herbs, dried thyme or rosemary work well in place of Italian seasoning. Half and half can replace heavy cream for a lighter option though the sauce will be less thick.

Serving Suggestions

This pork tenderloin pairs beautifully with creamy mashed potatoes, buttered noodles, or even rice to soak up every bit of the luscious sauce. Roasted green beans or sautéed spinach make great vegetable sides that do not overpower the delicate flavors.

This recipe blends simplicity and elegance, making it perfect for both busy weeknights and special occasions.

FAQs about Recipes

→ What cut of pork works best for this dish?

Pork tenderloin is ideal due to its tenderness and quick cooking time. It can be sliced into medallions for even searing and sauce absorption.

→ Can I use a different herb blend instead of Italian seasoning?

Yes, Herbs de Provence or a mix of dried thyme, rosemary, and oregano can be used to provide similar aromatic qualities.

→ What is the purpose of adding cornstarch to the sauce?

Cornstarch helps thicken the cream and wine sauce, giving it a smooth, velvety texture that clings nicely to the pork.

→ How do I prevent the pork from drying out during cooking?

Sear the pork medallions in batches to avoid overcrowding and cook them just until lightly golden. Simmering in the sauce afterwards keeps the meat moist.

→ Can I substitute the white wine with another liquid?

Dry white wine is preferred for its acidity and flavor, but chicken broth with a splash of lemon juice or vinegar can be used as alternatives.