Best Pork Tenderloin With Riesling Cream Sauce Recipes

CREAMY PORK TENDERLOIN MEDALLIONS

Steps:

• Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
• Season the pork with salt & pepper and coat each piece in flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
• Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
• Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
• Stir in the fresh parsley and season with extra salt & pepper if needed.

PORK TENDERLOIN WITH RIESLING CREAM SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan.
• Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F.
• Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic.
• Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half.
• Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces.
• Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping.
• Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving.
• Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

PORK TENDERLOIN WITH CREAM SAUCE

Steps:

• In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.