Pork Tenderloin with White Wine, Rosemary, and Garlic Sauce
Are you looking for an elegant and flavorful dish to impress your guests? Look no further than pork tenderloin with white wine, rosemary, and garlic sauce. This dish is not only delicious but also easy to make, making it perfect for a dinner party or a weeknight dinner.
It doesn’t take a lot of preparation or time but looks as though it did. If you use a pork loin instead of the tenderloin, the flavors will be the same but it will take longer to cook the pork to the correct internal temperature (145 degrees F).
This pork tenderloin and sauce is the perfect combination of flavors. The pork is tender and juicy, and the sauce is rich and savory with just the right amount of acidity from the white wine. It’s a dish that looks impressive but is easy to make, making it perfect for any occasion.
I like to serve this pork with a creamy mashed potato and vegetable on the side, but it would be excellent with a pasta such as orzo or even rice. The pork and sauce are keto friendly, skip the carbs and just serve it with some veggies and a salad if you’re counting carbohydrates.
Tips for the perfect Pork Tenderloin with white wine, rosemary and garlic sauce:
- Choose the right cut of pork tenderloin
When buying pork tenderloin, it is important to choose a cut that is fresh and of good quality. Look for pork tenderloin that is pinkish in color, with a fine marbling of fat throughout the meat. Avoid pork that is discolored, has an unpleasant odor, or has excess fat. Also, try to choose a tenderloin that is roughly the same size, so it cooks evenly. Remove any silverskin prior to cooking.
- Season the pork tenderloin before cooking
Before cooking the pork, season it generously with salt and pepper. This will help to enhance the flavor of the meat and make it more delicious.
- Sear the pork tenderloin before cooking through
To get a nice crust on the pork tenderloin, sear it in a hot pan before cooking through. This will also help to seal in the juices and keep the meat moist. To sear the pork, heat a skillet over high heat and add some oil. Once the oil is hot, add the pork and cook it for a few minutes on each side, until it is browned.
Serve and enjoy!
Once the pork tenderloin is cooked, slice it into thin pieces and serve it with the white wine, rosemary, and garlic sauce. You can also add some roasted vegetables or mashed potatoes as a side dish to complete the meal.
Pork Tenderloin with White Wine, Rosemary and garlic sauce
- 1 large deep skillet
- 2 Tbsp olive oil
- 2 whole pork tenderloins *about 2-3 lbs total *pork loin can be used instead
- Salt & Pepper
- 5 cloves garlic, peeled and cut in half lengthwise
- 1 Tbsp fresh rosemary, chopped
- 1 cup white wine
- 1 cup chicken broth
- ½ cup heavy cream
- Heat 2 Tbsp olive oil in saute pan
- dry and season the pork tenderloins with salt and pepper on all sides
- Once the oil is hot, add the tenderloins to the pan and cook on all sides, just until brown, then remove to a plate and set aside
- reduce heat to med low, then In the same pan, add the garlic and rosemary, if needed, add a bit more olive oil. Cook the garlic and rosemary for a minute or two until fragrant.
- add the wine to the pan to deglaze, once you can no longer smell the alcohol add the chicken broth, then return the tenderloins (and any accumulated juices) back to the pan
- Place the lid on the saucepan with just a small opening and cook for 20 minutes (longer if using a loin- up to 40 min), until an internal temperature of 140℉ is reached
- Remove tenderloins and tent with foil to rest while you finish the sauce
- Add the heavy cream to the remaining sauce in the pan and stir, do not let it boil. The sauce should thicken in 5 minutes or so. If you want a thicker sauce or want it faster you can add a slurry of cornstarch and water (1T + 1T), making sure to stir constantly until thickened and cook for one minute to cook off the cornstarch.
- Slice the tenderloin into medallions and serve the sauce over top