Creamy White Wine Pork (Printable Version)
Tender pork medallions simmered in a smooth white wine cream sauce with garlic and parsley.
# What You'll Need:
→ Pork
01 -
1 pound pork tenderloin, trimmed and sliced into 1-inch rounds
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Cooking Fats
04 -
1 tablespoon olive oil
05 -
1 tablespoon unsalted butter
→ Sauce
06 -
2 cloves garlic, minced
07 -
1/4 teaspoon Italian seasoning or Herbs de Provence
08 -
1/2 cup dry white wine
09 -
1/4 cup chicken broth
10 -
3/4 cup heavy whipping cream
11 -
1 teaspoon cornstarch
→ Garnish
12 -
1 to 2 tablespoons fresh parsley, chopped
# Step-by-Step Guide:
01 -
Trim excess fat and silver skin from pork tenderloin. Slice into 1-inch thick rounds. Season both sides with salt and black pepper.
02 -
Heat olive oil and butter in a skillet over medium-high heat until hot. Add pork slices in a single layer, cooking in batches if needed. Sear each side for approximately 3 minutes or until golden brown. Remove pork from skillet and set aside.
03 -
Add minced garlic and Italian seasoning to the skillet. Stir briefly, then pour in dry white wine and chicken broth. Allow mixture to simmer until reduced by more than half, approximately 3 to 5 minutes.
04 -
In a small bowl, combine cornstarch with 2 teaspoons of cold water. Stir until fully dissolved, forming a slurry.
05 -
Reduce heat to medium. Stir in heavy whipping cream followed by the cornstarch slurry into the skillet. Mix thoroughly until incorporated and sauce begins to bubble.
06 -
Return pork slices to the skillet. Simmer for an additional 3 to 5 minutes until pork is fully cooked and sauce thickens. Adjust seasoning with additional salt and black pepper as desired.
07 -
Sprinkle chopped fresh parsley over the pork and sauce before serving.