This creamy white wine pork tenderloin is one of those family-friendly dishes that quickly became a dinner table favorite the first time I made it. I discovered this method during a busy week when I wanted something that felt elegant but came together fast. The pork is sliced into rounds, seared until golden, and then simmered briefly in a pan sauce that combines dry white wine, chicken broth and rich heavy cream. The result is succulent pork with a velvety sauce that clings to each piece—comforting without being heavy.

I remember serving this on a rainy evening; the aroma of garlic and wine filled the kitchen and made everyone pause their conversations. My partner declared it 'restaurant-quality,' and our teenager—usually picky about sauces—requested seconds. What I love most is how adaptable it is: simple pantry staples transform into a luxurious sauce in under 30 minutes, and a small garnish of fresh parsley brightens the whole plate. It’s the kind of meal that feels like you made an effort even when you didn’t have hours to spare.

Ingredients

• Pork tenderloin (1 pound): Choose a center-cut tenderloin that’s uniform in thickness for even cooking. Trim silver skin and excess fat; this keeps medallions tender without chewy bits. Many grocery stores sell cleaned tenderloins; I prefer one labeled "trimmed" to save prep time.
• Salt & pepper: Season generously. Kosher salt and freshly ground black pepper give the best control—season both sides before searing for even flavor.
• Olive oil and butter (1 tablespoon each): The oil raises the smoke point for searing and the butter adds nutty richness to the pan fond; the combination gives better browning than either fat alone.
• Garlic (2 cloves, minced): Fresh garlic provides aromatic backbone. Mince finely so it disperses through the sauce and softens quickly without burning.
• Italian seasoning or Herbs de Provence (1/4 teaspoon): A small amount adds herbal depth—rosemary, thyme and oregano notes complement pork without overpowering.
• Dry white wine (1/2 cup): Use an affordable dry wine you’d drink; Sauvignon Blanc or Pinot Grigio works well. It deglazes the pan and lends bright acidity to balance the cream.
• Chicken broth (1/4 cup): Adds savory umami and thins the wine slightly so the sauce reduces evenly. Low-sodium broth lets you control final seasoning.
• Heavy whipping cream (3/4 cup): Provides the silky texture—use heavy cream for best results; half-and-half will be thinner and less stable on reheating.
• Cornstarch (1 teaspoon): Mixed with cold water to form a slurry helps the sauce finish glossy and cling to the meat without tasting starchy.
• Fresh parsley (1-2 tablespoons, chopped): Brightens the rich sauce with fresh herb flavor and color.

Instructions

Trim and slice the pork: Trim off silver skin and any excess fat so slices cook evenly. Slice into 1-inch rounds and pat dry with paper towels—dry meat sears better and develops a deeper crust. Season both sides with salt and pepper just before you heat the pan. Sear the pork: Heat a large skillet over medium-high until hot, then add the olive oil and butter. Once the butter foams and fat shimmers, add pork in a single layer without crowding the pan. Sear about 3 minutes per side until golden brown; use tongs and resist flipping too often. Work in two batches if needed to maintain heat. Transfer seared medallions to a plate to rest—this prevents overcooking while you prepare the sauce. Deglaze with wine and reduce: Lower heat to medium-high and add minced garlic and dried herbs to the empty hot pan, stirring for 20–30 seconds until fragrant. Pour in 1/2 cup dry white wine and 1/4 cup chicken broth, scraping the browned bits from the bottom with a wooden spoon. Let the liquid bubble and reduce by more than half—about 3–5 minutes—until it’s concentrated and slightly syrupy. This concentrates flavor and creates the base of the sauce. Make the slurry and finish the sauce: In a small bowl, whisk 1 teaspoon cornstarch with 2 teaspoons cold water until smooth. Reduce heat to medium, stir in 3/4 cup heavy cream, then whisk in the cornstarch slurry. Bring the mixture to a gentle simmer; it will thicken as it heats. Taste and adjust seasoning with salt and pepper. Return pork to the pan: When the sauce begins to bubble and thicken, nestle the pork medallions back into the skillet. Simmer gently for 3–5 minutes until pork reaches an internal temperature of 145°F (63°C) and the sauce is glossy. Spoon sauce over the meat and finish with 1–2 tablespoons chopped fresh parsley before serving.

Storage Tips

Cool leftovers quickly and transfer to airtight containers for refrigeration; the dish will keep for 2–3 days. If you plan to freeze, portion the pork and sauce separately in freezer-safe containers or heavy-duty bags—this prevents the dairy from separating during long storage. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring frequently; add a splash of chicken broth if the sauce seems too thick. Avoid boiling after adding cream to maintain a smooth texture.

Ingredient Substitutions

If you don’t have heavy cream, full-fat coconut milk can be used for a dairy-free alternative, though the flavor will shift and the sauce may be slightly thinner. For a lower-calorie option, use half-and-half, but reduce the simmer time to prevent curdling. If you prefer no alcohol, replace the wine with additional chicken broth and a teaspoon of lemon juice or white wine vinegar to replicate the bright acidity. Swap fresh parsley for chives or tarragon for a different herbal note.

Serving Suggestions

Serve the medallions over buttered egg noodles, mashed potatoes, or creamy polenta to catch the sauce. For a lighter plate, pair with steamed green beans, sautéed spinach or a crisp green salad dressed with lemon vinaigrette. Garnish with more chopped parsley and a grind of black pepper. For a celebratory meal, add roasted asparagus and crusty bread to soak up the sauce—perfect for casual dinner parties or a cozy date-night menu.

Cultural Background

This preparation is rooted in European pan-sauce techniques where meat is seared and then finished in a reduction of wine and stock with cream—common in French bistro cooking. While pork tenderloin is an American pantry staple, the concept of deglazing with wine and finishing with cream is classic continental cuisine. This recipe is a home-friendly adaptation that uses straightforward steps to achieve a rich, balanced sauce without advanced techniques.

Seasonal Adaptations

In spring and summer, finish with fresh herbs like tarragon or basil instead of parsley, and pair with grilled seasonal vegetables. For fall and winter, stir in a tablespoon of Dijon mustard and a pinch of nutmeg to deepen the flavor; serve alongside roasted root vegetables. Swap white wine for dry cider in autumn for a fruity, warm complement to the pork.

Meal Prep Tips

Sear all the pork medallions and store them in an airtight container in the fridge for up to 24 hours. When ready to eat, make the sauce from scratch in 10 minutes and reheat the medallions in the sauce to finish—this keeps the meat juicy and cuts evening cook time to under 15 minutes. Use stackable shallow containers for quick cooling and portioning. For lunches, pack pork and sauce separately from sides to maintain texture.

Bring this creamy white wine pork tenderloin to your table when you want something comforting yet impressive. It’s quick enough for weeknights and polished enough for company—give it a try and make small adjustments to suit your family’s tastes.