Roasted Pork Tenderloin with Creamy White Wine Sauce

Roasted Pork with Creamy White Wine 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.

Course Main Dishes

Cuisine Main Dish

Keyword creamy white sauce, pork tenderloin, roasted pork, white wine sauce

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 457kcal

Author Shannah Coe

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.

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