Pork Tenderloin Poached in a Pork Cream Sauce. Remove pork to plate, cover and let rest. Meanwhile increase heat to get the sauce to a boil and reduce to a creamy sauce. Serve this with mashed potatos, rice or pasta for all the wonderful sauce!
You can have Pork Tenderloin Poached in a Pork Cream Sauce using 12 ingredients and 3 steps. Here is how you cook it.
Ingredients of Pork Tenderloin Poached in a Pork Cream Sauce
- Prepare 1 of whole pork tenderloin.
- It’s 2 cup of pork stock or broth (if you do not have pork broth subsitute with 1 cup low or no sodium chicken broth and 1 cup low or no sodium beef broth ) If you want to make a pork stock I have a recipe on my profile..
- Prepare 1/4 cup of dry white wine.
- You need 1 cup of heavy cream.
- It’s 4 clove of minced garlic.
- It’s 1 tbsp of hot sauce such as franks brand.
- Prepare 1/2 tsp of black pepper and salt to taste.
- You need 2 tbsp of grated romano or parmesan cheese.
- It’s 1 tsp of lemon juice.
- Prepare 4 of sliced green onions.
- It’s 1 tbsp of olive oil.
- Prepare 1 tsp of cajun seasoning.
Pork Tenderloin Poached in a Pork Cream Sauce is something which I have loved my entire life. Transfer pork tenderloin to empty half of baking sheet. 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.
Pork Tenderloin Poached in a Pork Cream Sauce instructions
Season pork tenderloin with cajun seasoning. Heat oil in dutch oven sear pork on all sides remove to a plate. In dutch oven deglaze pan with white wine, reducing until almost gone, whisk in broth, cream, hot sauce, garlic and lemon juice, bring to a boil then reduce to a very low simmer, add pork to liquid, cover and poach about 15 minutes ( turning twice ) depending on thickness of pork. The internal temperature should be 140 to 145. Remove pork to plate, cover and let rest. Meanwhile increase heat to get the sauce to a boil and reduce to a creamy sauce.Whisk in romano cheese..
Slice pork into 1/2 inch slices add sauce garnish with green onions and a sprinkle of roman cheese..
Serve this with mashed potatos, rice or pasta for all the wonderful sauce!.
A pork tenderloin is something I keep in the freezer all the times because there are so many ways to cook it. In this Pork Loin with Parmesan and Roasted Garlic Sauce, I used a center-cut pork loin, not a pork tenderloin. Although the names are very similar, the cuts of meat are actually quite different. Both cuts of meat are very lean and healthy, but the size and cooking times are quite a bit different. Sprinkle pork with the herbes de Provence, salt and pepper.
