Pork Tenderloin with White Wine, Rosemary and garlic sauce
This pork tenderloin with a white wine, rosemary, and garlic sauce is not only delicious but also easy to make, making it perfect for a dinner party or a weeknight dinner.
Equipment
- 1 large deep skillet
Ingredients
- 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
Instructions
- 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