Get the Recipe:Pork Tenderloin with Creamy Herb and Garlic Sauce
You'll love this delicious pork tenderloin recipe, with a creamy wine, herb and garlic sauce using rosemary and sage. It's a special dinner, but also weeknight friendly!
1/3 - 1/2cupheavy whipping cream, 35% b.f., or a lighter cream, if you prefer
Salt and freshly ground pepper
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Instructions
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.
Notes
1. If you'd like extra gravy, maybe for mashed potatoes on the side, use the larger amounts of chicken broth and cream.