Pork Tenderloin with Creamy White Wine Sauce
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Pork tenderloin with creamy white wine sauce is a restaurant quality meal that is easily made at home. Pair it with some roasted vegetables and you have a complete meal that feels like a night out.
A pork tenderloin is something I keep in the freezer all the times because there are so many ways to cook it. Topping it with a creamy white wine sauce makes it feel like you are ordering in a restaurant but without having to leave your house (or change out of your comfy clothes).
Why You’ll Love This Recipe
- Pork tenderloin is so easy to cook. For this recipe, I usually sear it and then finish roasting it in the oven. Don’t have time to sear? No worries, you can easily skip that step and will still get a perfectly roasted pork tenderloin.
- White wine sauce goes great with chicken and fish too. You can even toss it with pasta and add Parmesan on top for a quick and easy meal.
- This dish feels fancy even though it is very simple to make. Use it for a holiday meal, dinner party, or just Wednesday’s night dinner.
Ingredients for Roasted Pork Tenderloin with Creamy White Wine Sauce
- Pork Tenderloin – Choose a tenderloin that is between two to three pounds. Pork tenderloin is a great low carb, lower fat meat that is perfect for picky eaters since it doesn’t have much fat or gristle. It is also easy to cook making it perfect for beginners.
- Salt and Pepper – Highly recommend using kosher salt and freshly cracked black pepper. If you have sea salt, that is a great option as well. Both kosher salt and sea salt tend to have a lower sodium content than regular table salt even though they provide a “saltier” taste.
- Butter – I prefer salted butter for the sauce. However, you can substitute with unsalted butter and then salt to you preference. The butter is important to add flavor and little fat to the sauce to help it come together.
- Onion – A sweet Vidalia onion works great in this recipe. If you can’t find those or have a regular yellow onion on hand, feel free to use the yellow onion. I do not recommend using a red onion or white onion in this recipe.
- Garlic – Garlic is key to providing pungent, earthy flavor to the sauce. If possible, use fresh garlic that you mince vice pre-minced garlic in a jar.
- White Wine – When choosing a wine for this creamy white wine sauce, choose a dry wine like a chardonnay or Sauvignon Blanc. Either will go well in the sauce because they don’t have a lot of residual sugar. While most of the alcohol in the wine will cook off, if you prefer, you can substitute an alcohol free version.
- Heavy Cream – Heavy cream is essential to making the white wine sauce extra creamy. It also helps balance the acidity from the wine.
What to Serve with Pork Tenderloin
- Roasted root vegetables (think sweet potatoes, potatoes, and carrots)
- Rice
- Pasta
- Roasted broccoli or green beans
- A stone fruit salad
- Prosciutto wrapped asparagus
- Classic dinner rolls
Other Ways to Use White Wine Sauce
- Use over pasta or ravioli
- Add to baked chicken or fish
- Add mushrooms and serve over spaetzle
- Add grated Parmesan and use it to make seafood pasta
More Great Sauce Recipes
If you love this recipe for creamy white wine sauce, be sure to try these other great sauce recipes:
- Rigatoni with Mustard Cream Sauce
- Beet Noodles with Blue Cheese Sauce
- Chicken with Red Wine Sauce
- Balsamic Thyme Blueberry Sauce
Roasted Pork Tenderloin with Creamy White Wine Sauce
Perfectly roasted pork tenderloin covered in a creamy, white wine sauce. Make this tonight for a restaurant quality meal from the comfort of your own home.
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Servings: 6 servings
Ingredients
- 2-3 pound pork tenderloin
- 1 Tablespoon salt
- 1 teaspoon cracked black pepper
White Wine Sauce
- 1 Tablespoon butter
- 1/2 medium onion diced
- 3 cloves garlic minced
- 1 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon dried basil
Instructions
Roasted Pork Tenderloin
- Preheat oven to 375 degrees Fahrenheit. Spray a roasting pan with nonstick cooking spray.
- Season the pork with salt and pepper.2-3 pound pork tenderloin, 1 Tablespoon salt, 1 teaspoon cracked black pepper
- (Optional) Heat 1 Tablespoon of oil over medium heat in a large skillet. Sear pork tenderloin on all sides (1-2 minutes per side).
- Place in prepared roasting and cook for until pork reaches 165 degrees. This will depend on the size of your pork tenderloin but it is usually around 30-40 minutes. Remove from oven and let rest for at least 10 minutes before slicing.
White Wine Sauce
- For the sauce, melt butter in a sauté pan. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for an additional 2 minutes.1 Tablespoon butter, 1/2 medium onion, 3 cloves garlic
- Add white wine and cook until reduced by half. Reduce heat to low and stir in heavy cream and basil. Cook for 5 minutes or until heated through. Serve over sliced pork.1 cup dry white wine, 1/2 cup heavy cream, 1 teaspoon dried basil
Notes
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftover pork, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months. I do not recommend freezing the sauce.
- If the sauce is too thin, mix together 1 Tablespoon of cornstarch with 2 Tablespoons of water. Stir into sauce and cook for an additional 3-5 minutes, stirring occasionally, until thickened.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 3g | Protein: 60g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Cholesterol: 193mg | Sodium: 1210mg | Sugar: 1g
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