Pork Tenderloin Poached in a Pork Cream Sauce Recipe

Name: Pork Tenderloin Poached in a Pork Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole pork tenderloin; 2 cup 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…; 1/4 cup dry white wine; 1 cup heavy cream; 4 clove minced garlic; 1 tbsp hot sauce such as franks brand; 1/2 tsp black pepper and salt to taste; 2 tbsp grated romano or parmesan cheese; 1 tsp lemon juice; 4 sliced green onions; 1 tbsp olive oil; 1 tsp cajun seasoning

Servings: persons

1 whole pork tenderloin
2 cup 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.
1/4 cup dry white wine
1 cup heavy cream
4 clove minced garlic
1 tbsp hot sauce such as franks brand
1/2 tsp black pepper and salt to taste
2 tbsp grated romano or parmesan cheese
1 tsp lemon juice
4 sliced green onions
1 tbsp olive oil
1 tsp cajun seasoning

1
Season pork tenderloin with cajun seasoning.
2
Heat oil in dutch oven sear pork on all sides remove to a plate.
3
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.
4
The internal temperature should be 140 to 145.
5
Remove pork to plate, cover and let rest.
6
Meanwhile increase heat to get the sauce to a boil and reduce to a creamy sauce.Whisk in romano cheese.
7
Slice pork into 1/2 inch slices add sauce garnish with green onions and a sprinkle of roman cheese.
8
Serve this with mashed potatos, rice or pasta for all the wonderful sauce!

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole pork tenderloin, 2 cup 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., 1/4 cup dry white wine, 1 cup heavy cream, and more.

Yes, Pork Tenderloin Poached in a Pork Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Tenderloin Poached in a Pork Cream Sauce

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