A light creamery sauce made with wine and seasoned with fragrant herbs keeps your pork tenderloin moist and tender.
Pork tenderloin is very lean and becomes very dry if overcooked. DON’T OVER COOK IT! Use a probe thermometer and remove it from the heat when the internal temperature reaches 138-140 degrees. Set the pork tenderloin aside and let it rest covered with foil for 10 minutes before slicing.
Some say you should let the meat come to room temperature before cooking, straight from the refrigerator will cause the outside to cook faster and the inside will be undercooked with a risk to carry a food-borne illiness.
Others say you should cook it directly from the refrigerator as it will allow the outside to be crispy, while the inside remains juicy. What to do...
You’ll need a large Dutch Oven to make this recipe. Total Time to prepare and cook 1 hour 45 minutes. Serves 8
1/4 cup olive oil
5 cloves of garlic, sliced
2 tablespoons rosemary
1/4 cup fresh sage or 1/8 cup dried sage
2 lbs pork tenderloin, better to have a little fat, trim the silverskin
1 1/4 cups white wine
Salt and pepper, to taste
1/2 cup chicken broth
1/2 cup heavy cream
Heat the oil in a large Dutch Oven, when hot add the garlic, rosemary and sage. Stir and cook for a minute. Add in the pork and sauté on both sides for 5 minutes. Remove the pork and set aside. Add the wine to the pan and scrape the bottom with a wooden spoon. Cook until the smell of alcohol has disappeared, about 1 or 2 minutes.
Lower the heat to medium/low. Add the pork back into the pot, salt and pepper to taste and cook partially covered for 1 1/2 hour. Every 20 minutes flip the pork and scrape the bottom. Make sure there is liquid in the pot. Add 1/4 cup of water, if necessary.
When the pork has cook through with an internal temperature 138-140 remove it from the heat. Cover with foil to retain the heat and let it rest.
In the pot increase the heat to medium add a splash of wine and scrape the bottom to release any brown bits. Cook until the smell of alcohol dissolves, about 1-2 minutes. Add in the chicken broth and cook a few minutes before reducing the heat to medium/low and adding the cream. At a gentle simmer stir until the sauce thickens. Avoid boiling. Taste test to add salt and pepper, if necessary.
Slice the pork and arrange on a plate, cover with the sauce and serve. Yum Yum!