This creamy white wine pork tenderloin became a weekday revelation the first time I made it for a weeknight supper. I discovered the balance of flavors on a rainy evening when my pantry was modest and I wanted something impressive but quick. The pork stays remarkably tender because the cut cooks fast and the sauce keeps it moist. The sauce itself is the star: dry white wine reduced to concentrate bright acidity, then rounded out with heavy cream and a hint of herbs for a silky finish. The texture is lush without being heavy and the sauce clings to the pork in the best way.

I remember sitting down with my partner and watching the first forkful disappear in a quiet moment of approval. The sear on the medallions gives a caramelized edge that contrasts with the soft interior, while the cream and wine sauce adds richness and lift. This dish is a great example of how a few pantry staples and a simple technique can transform an ordinary protein into something that feels restaurant quality. It is perfect for a cozy dinner, a date night at home, or when you want something that feels special without hours of work.

Ingredients

• Pork tenderloin, 1 pound: Look for a whole, trimmed tenderloin without excessive fat. Tenderloin is the leanest cut and cooks quickly. If you buy one with silver skin, trim it off with a sharp boning knife for a tender bite. Brands are not critical here; focus on even thickness for consistent cooking.
• Salt and pepper to taste: Kosher salt seasons more evenly than table salt. Freshly cracked black pepper adds aroma and a mild heat that complements the wine.
• Olive oil, 1 tablespoon and butter, 1 tablespoon: A high smoke point olive oil mixed with butter gives a flavorful sear without burning. Use extra virgin olive oil for flavor and unsalted butter to control seasoning.
• Garlic, 2 cloves minced: Fresh minced garlic yields the best aroma. Avoid pre-minced jars for this dish because fresh garlic brightens the sauce during the quick deglaze step.
• Italian seasoning or Herbs de Provence, 1/4 teaspoon: Small amount of dried herbs adds a fragrant backbone to the sauce. Choose based on the flavor profile you prefer.
• Dry white wine, 1/2 cup: Sauvignon Blanc or Pinot Grigio works well. Use a wine you would drink; its flavor concentrates as it reduces. Avoid sweet wines for this savory sauce.
• Chicken broth, 1/4 cup: Adds savory depth and helps deglaze the pan. Low-sodium broth gives you better control of salt.
• Heavy whipping cream, 3/4 cup: Provides richness and a silky finish. Use full fat for the best texture; light cream will not thicken the same way.
• Cornstarch, 1 teaspoon: Mixed with cold water to form a slurry, it helps the sauce thicken quickly without graininess.
• Fresh parsley, 1 to 2 tablespoons chopped: Brightens the finished dish with freshness and color. Flat leaf parsley has more flavor than curly.

Instructions

Prepare the pork: Trim off any excess fat and silver skin from the tenderloin using a sharp knife. Slice the pork into rounds about 1 inch thick to ensure even cooking. Season both sides generously with salt and pepper. Let the meat sit at room temperature for 10 minutes while you heat the pan so it sears rather than stews. Sear the medallions: Add 1 tablespoon olive oil and 1 tablespoon butter to a large skillet over medium-high heat. Heat until the butter foams and the pan is hot but not smoking. Add the pork in a single layer without crowding the pan. Sear for about 3 minutes per side until a light golden crust forms. If needed, work in two batches so the pan stays hot. Transfer seared medallions to a plate and tent loosely with foil. Deglaze and reduce: Reduce the heat to medium. Add the minced garlic and 1/4 teaspoon Italian seasoning to the hot skillet and stir for 20 to 30 seconds until fragrant, being careful not to burn the garlic. Pour in 1/2 cup dry white wine and 1/4 cup chicken broth to deglaze the pan. Use a wooden spoon to scrape up browned bits. Let the liquid bubble and reduce until it is reduced by more than half, about 3 to 5 minutes; this concentrates flavor and removes much of the raw alcohol taste. Make the slurry: In a small bowl combine 1 teaspoon cornstarch with 2 teaspoons cold water and stir until fully dissolved. This prevents clumping when added to the warm sauce. Keep the slurry on hand and reduce the heat to medium-low before adding cream to avoid vigorous boiling. Finish the sauce and simmer: Add 3/4 cup heavy whipping cream to the pan and stir to combine. Whisk in the cornstarch slurry. Bring the sauce to a gentle bubble, then add the seared pork back to the skillet. Simmer gently for 3 to 5 minutes until the pork reaches 145 degrees Fahrenheit on an instant-read thermometer and the sauce has thickened to coat the back of a spoon. Taste and adjust seasoning with salt and pepper. Rest and garnish: Remove the pork and let it rest for a couple of minutes to redistribute juices. Spoon the sauce over the medallions and sprinkle with 1 to 2 tablespoons chopped fresh parsley for color and brightness. Serve immediately with your choice of sides.

Storage Tips

To store leftovers, cool the pork and sauce to room temperature no longer than two hours after cooking. Transfer to an airtight container and refrigerate for up to three days. For longer storage, freeze the pork and sauce in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating. Reheat gently in a skillet over low heat and add a tablespoon of chicken broth or water if the sauce has thickened too much. Avoid microwaving at high power which can separate the cream.

Ingredient Substitutions

If you prefer not to cook with alcohol, replace the 1/2 cup white wine with 1/4 cup chicken broth plus 1 tablespoon white wine vinegar to mimic acidity. For a lighter sauce, substitute half-and-half for heavy cream but expect a thinner finish. Swap cornstarch for an equal amount of all-purpose flour mixed into softened butter as a roux if you avoid cornstarch. If pork tenderloin is not available, pork loin chops work but increase cooking time and watch for doneness to avoid drying out the meat.

Serving Suggestions

Serve the pork medallions with buttered egg noodles or mashed potatoes to soak up the sauce. Roasted seasonal vegetables such as green beans, asparagus, or carrots provide a clean, crisp contrast. For a lighter plate, pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garnish with extra fresh parsley and a squeeze of lemon if you like additional brightness.

Cultural Background

This style of pan-seared meat with a wine and cream sauce has roots in European bistro cooking where quick pan sauces are common. The technique of deglazing a pan with wine then finishing with cream is a classic method to capture flavor from the sear and build a refined sauce with minimal ingredients. Variations appear across France and Italy where local herbs and wine varietals shape the finished flavor. Using tenderloin reflects a modern preference for leaner cuts that complement a fast-cook technique.

Seasonal Adaptations

In spring and summer add fresh herbs like tarragon or chives instead of dried Italian seasoning for a lively herbal note. In fall and winter consider folding in a tablespoon of Dijon mustard or a splash of Madeira for deeper warmth. Swap parsley for a scattering of sliced scallions for a different fresh finish year-round. Adjust sides to the season: light salads and new potatoes in summer, roasted root vegetables in colder months.

Meal Prep Tips

For meal prep, cook the pork and sauce as directed and portion into meal-sized containers. Keep starches separate to avoid sogginess; pack mashed potatoes or pasta in a second compartment. Reheat gently in a skillet over low heat to preserve texture and add a tablespoon of broth if the sauce tightens. This makes excellent weekday lunches and reheats beautifully without losing the flavor profile.

Ready to try it? The technique is straightforward and the result is reliably impressive. Invite someone over, or make a quiet night at home feel special. The sauce is flexible, forgiving, and utterly delicious when paired with the right sides.