This recipe for creamy white wine pork tenderloin has been my go-to when I want something that feels both comforting and a little celebratory. I first assembled this combination on a rainy Saturday evening when I had one pork tenderloin in the fridge and a half bottle of dry white wine open. The sauce came together faster than I expected: bright wine, aromatic garlic and herbs, and a velvety hit of heavy cream that clings to each slice. The first time I served it my partner asked if I’d ordered takeout; it felt indulgent but came from pantry basics. What makes this dish special is its texture contrast and speed. The pork slices sear quickly on the stovetop, forming a light golden crust while staying tender inside. The sauce reduces and then finishes glossy with the cream and a tiny cornstarch slurry—no roux, no fuss. I love the way the wine lifts the richness of the cream so the plate never feels heavy. This is a weeknight hero that doubles as a simple centerpiece for a small dinner party.

Ingredients

• Pork tenderloin (1 pound): Choose a single whole tenderloin about 12–14 ounces to 1 pound. Look for bright pink meat with minimal discoloration. Trim silver skin and excess fat before slicing into 1-inch rounds for even cooking.
• Salt & pepper: Use kosher salt and freshly cracked black pepper. Season generously—pork benefits from bold seasoning before searing.
• Olive oil (1 tablespoon): A light or extra-virgin olive oil for searing; it helps the surface brown without burning. I prefer California extra-virgin for its clean flavor.
• Butter (1 tablespoon): Adds richness to the pan and helps achieve a glossy sauce; unsalted butter lets you control final seasoning.
• Garlic (2 cloves, minced): Fresh garlic gives aromatic depth—use a garlic press or finely mince so it disperses into the sauce.
• Italian seasoning or Herbs de Provence (1/4 teaspoon): Adds a subtle herbiness; Herbs de Provence brings a floral note if available.
• Dry white wine (1/2 cup): Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay work well—pick a wine you’d drink; it impacts the sauce flavor.
• Chicken broth (1/4 cup): Use low-sodium broth to better control salt; the broth helps deglaze and adds savory backbone.
• Heavy whipping cream (3/4 cup): Gives the sauce its silky texture; for a lighter option use half-and-half (see substitutions).
• Cornstarch (1 teaspoon): Mixed with cold water to make a slurry that thickens the sauce quickly without cloudiness.
• Fresh parsley (1–2 tablespoons, chopped): Brightens the finished dish—flat-leaf parsley is ideal for flavor and presentation.

Instructions

Prepare the pork: Trim excess fat and silver skin, then cut the tenderloin into 1-inch-thick rounds. Pat each slice very dry with paper towels—moisture prevents a proper sear. Season both sides generously with salt and pepper. Let the pork sit at room temperature for 5–10 minutes while you heat the pan; this helps it cook more evenly. Sear the pork: Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once the fat is shimmering and just starting to brown (about 2–3 minutes), add pork in a single layer without crowding—work in two batches if necessary. Sear until golden, about 3 minutes per side. The goal is color, not full cooking. Transfer seared medallions to a plate and tent loosely with foil to rest. Deglaze the pan: Lower the heat to medium. Add the minced garlic and 1/4 teaspoon herbs to the skillet and cook briefly until fragrant, about 20–30 seconds—watch it so it doesn’t burn. Pour in 1/2 cup dry white wine and 1/4 cup chicken broth, scraping the browned bits from the pan with a wooden spoon. Let the liquid bubble and reduce by more than half, about 3–5 minutes; the aroma will concentrate and the surface will become slightly syrupy. Make the slurry and finish the sauce: In a small bowl, whisk 1 teaspoon cornstarch with 2 teaspoons cold water until dissolved. Reduce the heat to medium-low, then stir in 3/4 cup heavy cream followed by the cornstarch slurry. Bring the sauce to a gentle simmer; it should thicken within 1–2 minutes. Taste and adjust seasoning with salt and pepper. Return pork to the skillet: Nestle the seared medallions back into the sauce and simmer for 3–5 minutes until the pork reaches an internal temperature of 145°F and the sauce is glossy and slightly thickened. Spoon sauce over the pork while it rests a couple minutes off the heat. Finish with 1–2 tablespoons chopped fresh parsley for color and brightness.

Storage Tips

Let the pork cool to near room temperature before refrigerating. Transfer to an airtight container and refrigerate for up to 3 days. For freezing, place pork and sauce in a freezer-safe container or heavy-duty resealable bag, removing as much air as possible; freeze up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce—high heat can separate the cream and dry out the meat.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and reduce cornstarch to 3/4 teaspoon for a slightly thinner sauce. Dairy-free options include full-fat coconut cream or a cashew cream substitute; expect a subtle coconut or nutty flavor. If you prefer no alcohol, replace the wine with an additional 1/4 cup chicken broth plus 1 tablespoon white wine vinegar for brightness. For a gluten-free pantry, ensure your chicken broth and cornstarch are certified gluten-free.

Serving Suggestions

Serve slices over buttery mashed potatoes, creamy polenta, or wide egg noodles to catch every drop of sauce. A crisp simple salad of arugula with lemon vinaigrette cuts through the richness, and roasted seasonal vegetables—green beans, asparagus, or carrots—add color and texture. Garnish with extra parsley or a squeeze of lemon for brightness. For a dinner party, plate individual medallions with a drizzle of sauce and a scattering of chopped parsley or chives.

Cultural Background

This preparation draws on classic French technique—searing meat and finishing in a pan sauce built from deglazing with wine and finishing with cream. While not a historical dish, it reflects continental flavor profiles where alcohol is used to lift and concentrate savory notes. Variations across Europe might use mustard, cream, or mushrooms; this version keeps the profile clean and focused on the wine and garlic.

Seasonal Adaptations

In spring and summer, swap parsley for a combination of chopped tarragon and chives for a fresher finish, and pair the pork with lemony asparagus. In autumn, stir in sautéed sliced mushrooms or fold in a spoonful of Dijon mustard for extra depth. During winter holidays, use Herbs de Provence for a subtly festive aroma and serve alongside roasted root vegetables and a cranberry relish for contrast.

Meal Prep Tips

To prep ahead, slice and season the pork, then store covered in the refrigerator for up to 24 hours. You can also sear the pork a day ahead and refrigerate; warm in the sauce just before serving to finish cooking and keep the meat tender. Portion into lunch containers with mashed cauliflower or rice and a spoonful of sauce, refrigerate, and reheat gently for weekday meals.

This dish is a wonderful example of how a few thoughtful steps—proper searing, deglazing, and finishing—turn everyday ingredients into something memorable. I encourage you to make it your own by experimenting with herbs, wine choices, and accompaniments; it's adaptable and forgiving, and it rewards attention to simple techniques.