Pork Tenderloin in Creamy Sauce
Pork tenderloin in creamy sauce is a true classic, perfectly combining the tenderness of the meat with the creamy richness of the sauce. The dish is ideal for special occasions, but it can also turn an ordinary dinner into a celebration. The tenderness of the pork tenderloin is perfectly highlighted by the creamy sauce, while the white wine base adds the necessary elegance. It is a simple yet impressive dish that is guaranteed to enchant your family or guests.
Ingredients for this recipe
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Preparation Steps
1
Trim the silver skin from the pork tenderloin, then slice it into 2 cm thick medallions. Season both sides with salt and pepper.
2
In a large skillet, heat the oil and butter over medium heat. Add the pork tenderloin slices and cook for 3-4 minutes on one side.
3
Flip the slices and cook for another 3-4 minutes, until golden brown. Remove them from the skillet and set aside to keep warm.
4
Finely chop the onion and garlic. In the same skillet you used to cook the pork, sauté the onion for 2-3 minutes, until softened.
5
Add the garlic and sauté, stirring, for another minute until fragrant. Deglaze the pan with white wine and let the alcohol evaporate, about 2-3 minutes.
6
Pour in the heavy cream and stir well. Season with salt and pepper, then simmer the sauce over low heat for 5-6 minutes, until it thickens slightly.
7
Return the pork tenderloin slices to the sauce and cook together for another 5 minutes, allowing the flavors to meld.
8
To serve, arrange the pork tenderloin slices on a plate, spoon the creamy sauce over them, and sprinkle with finely chopped fresh parsley. Serve immediately.
