If you love pork tenderloin in sauce, you’ll love this delicious pork tenderloin recipe, with a creamy wine, herb and garlic sauce using rosemary and sage. A special dinner, that’s also weeknight friendly.
This delicious pork tenderloin is a quick and easy version of my popular Pork Loin with Wine and Herb Gravy recipe. It seems a lot of people wanted to make that particular recipe with pork tenderloin, so I decided to adapt the recipe specifically for the quicker cooking pork tenderloin. This version still has all the same great flavours and the same delicious pan sauce!
Ingredients and Substitutions
Pork Tenderloin – As noted, this recipe is specific to pork tenderloin, which are the long and skinny cuts of pork. To prepare the pork, remove any visible fat and then, remove and discard the thin, opaque membrane along the sides of the pork with a sharp knife. This is the silver skin. It’s removed not only because it is tough, but because it shrinks as it cooks, causing uneven cooking.
Herbs – Fresh herbs are best in this dish, if you have then. I love the fresh rosemary and sage combination. If you are not a fan of one of these herbs, fresh thyme would be a great substitution. If you only have dried herbs, use about 1 tsp of dried rosemary and 2 tsp of dried sage leaves (less if your sage is powdered).
White Wine – Any white wine you enjoy drinking is fine here. If you prefer not to use wine, simply omit and deglaze the pan with a splash of water, instead (to loosen the brown bits in the pan).
Cream – Heavy, whipping cream (35% b.f.), will produce the nicest sauce, but you can use a lighter cream, if you like. You will probably need to further thicken the sauce with a lighter cream. Directions to do that are in the recipe instructions. For a non-dairy version, coconut milk should work here.
- The days of cooking pork to 160F. internal temperature are gone. Pork is best when cooked just to about 140F – 145F internal temperature. It will rise to the desired and recommended 145F. as it finishes on the stove-top and then rests.
- This gravy is ready made for serving with mashed potatoes, in my opinion. If you want extra gravy, use the larger amounts of chicken broth and cream to have extra.
If you believe there is no such thing as too much garlic, scoop out some of the garlic cloves that have cooked along with your pork, chop them up and add them to your mashed potatoes.
Get the Recipe: Pork Tenderloin with Creamy Herb and Garlic Sauce
- 1 1/2 lb. pork tenderloin, visibe fat and silver skin removed
- Salt and freshly ground black pepper
- 1-2 Tablespoons olive or vegetable oil
- 4-5 cloves garlic, peeled and cut in half lengthwise
- 1/4 – 1/3 cup dry white wine, enough to form a thin layer over the bottom of the pan
- 1 Tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried rosemary)
- 2 Tablespoons fresh sage leaves, chopped (or 2 teaspoons dried sage leaves)
- 1/3 – 1/2 cup chicken broth, *see Note 1 below
- 1/3 – 1/2 cup heavy whipping cream, 35% b.f., or a lighter cream, if you prefer
- Salt and freshly ground pepper
- Preheat oven to 400F.
- Heat the oil in an oven-proof skillet (cast iron works great) over medium-high heat. Prepare the pork and season lightly with salt and pepper. Add the pork to the pan and sear all sides of the pork in the hot oil, turning as needed, until golden. Add the garlic cloves to the pan and stir a bit to coat with some of the oil.
- Place skillet into the preheated oven and roast until the pork reaches and internal temperature of 140-145F., about 15-25 minutes, depending on the size and thickness of the pork tenderloin and how long it was pan seared.
- Remove skillet from oven and place on the stove-top over medium-high heat. Add the wine to the pan and allow to boil for 1 minute or so, to cook off the alcohol. Add the herbs to the pan and then remove the pork to a cutting board to rest.
- Stir the remaining liquid in the pan to loosen any brown bits, then add the chicken broth to the pan. Bring to a boil and let boil 1-2 minutes to reduce slightly. Reduce heat to medium-low, then add the cream. Stir to combine and let gently simmer to thicken a bit further. If your sauce isn’t thick enough at that point, you can mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking. You may not need to use all of the mixture. Taste sauce and add salt and freshly ground pepper, to taste.
- To serve, slice the pork and spoon the warm sauce over-top.
More Pork Tenderloin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!