Pork Tenderloin With Riesling Cream Sauce Recipes

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PORK TENDERLOIN WITH CREAM SAUCE



Pork Tenderloin with Cream Sauce image

"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

1/2 cup chopped carrot
1/3 cup chopped onion
3 tablespoons butter
1 pork tenderloin (3/4 pound)
1 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1-1/2 teaspoons all-purpose flour
2 tablespoons half-and-half cream
2 teaspoons minced fresh parsley

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.

Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

PORK TENDERLOIN WITH RIESLING CREAM SAUCE



Pork Tenderloin With Riesling Cream Sauce image

I came up with this basic idea one night, and after a little trial and error, got it nailed down to this. I think it's excellent! It makes an impressive entree for a dinner party or holiday meal. It is important that you use a good riesling with this sauce. If you are not familiar with riesling, it is a sweet white wine, the best of which come from Germany. Be aware that a "late harvest" riesling may be too sweet for your tastes in this sauce. You may be able to substitute a Gewürztraminer or viognier, but I've never tried it. If using bacon instead of pancetta, do not use a flavored bacon, like maple - just plain old bacon. If you use milk instead of cream, expect your sauce to break. This isn't a low-fat recipe, but it is delicious!

Provided by TheCatzMeow

Categories     Pork

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (1 1/2 lb) pork tenderloin, trimmed, about 1-1 . 5 lb each
4 slices pancetta or 4 slices bacon, chopped
1 medium shallot, minced
1 garlic clove, smashed
1/4 cup riesling wine
1 cup cream
2 tablespoons fresh parsley, chopped
1 tablespoon butter, cold
salt and pepper

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!

Nutrition Facts : Calories 416.2, Fat 22.2, SaturatedFat 11.6, Cholesterol 196.7, Sodium 149.8, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 47.8

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