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).
There are so many ways to cook the pork tenderloin but I chose to roast it in the oven to make it super easy. If I have time, I sear it quickly on the stove and then transfer it to the oven. You can easily grill it or cook it on the stove. Choose your favorite.
If you don’t have a pork tenderloin or prefer something else, this white wine sauce is delicious on chicken, fish or even pasta.
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.
Pork Tenderloin with Creamy White Wine Sauce
This pork tenderloin is covered in a delicious cream white wine sauce. Make this tonight for a restaurant quality meal from the comfort of your own home.
Ingredients
- 1 2-3lb pork tenderloin
- Salt and pepper
White Wine Sauce
- 1 Tbsp butter
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 cup white wine
- 1/2 cup heavy cream
- 1 tsp dried basil
Instructions
- Preheat oven to 375 degrees. Spray a roasting pan with nonstick cooking spray.
- Season pork with salt and pepper. 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.
- For the sauce, melt butter in a saute pan. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for an additional 2 minutes. 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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 179mgSodium: 165mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 59g
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
If you make this recipe or any other recipes from the blog, be sure share your experience with me. Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.
I really love these, Thanks for the recipe.
Can’t wait to try this
This looks wonderful. Is there some way to lighten it up? Could there be a substitute for the heavy cream? I understand it wouldn’t be as rich, but would it work to thicken the sauce with some corn starch? Thanks
You could possibly do half and half or maybe 2% milk. But, you would need to add cornstarch to thicken it. I’d recommend mixing 1 Tbsp of cornstarch with 1/4 cup of the half and half or milk and stirring that in during the last 2-4 minutes. I haven’t tested that though so just guessing 🙂
I made this last night. Very yummy, however, the sauce was like water. Does this need a thickener? I did use the heavy cream. Yes, I did reduce by half and used a savignon blanc. Thanks. Going to love this once I hear back on your suggestions!!! Can’t wait to try over a white fish!!
Hi – I didn’t need a thickener when I tested it. However, if it is still thin, you can add a mixture of 1 Tbsp cornstarch mixed with 2 Tbsp water.
Pork is done at 145°, NOT 165°. By then, it will be overcooked & dry. I just made a pork tenderloin tonight in a 350° oven. It took 35 min to reach 145°. Took it out of oven, covered with foil to let it rest for 10 min. It was perfectly cooked & tender.
Next time, I’m going to try this wine sauce.