Ingredients
The following ingredients have 4 Servings
- 1 1/2 lb. pork tenderloin (visibe fat and silver skin removed)
- Salt and freshly ground black pepper
- 1-2 Tablespoons olive or vegetable oil
- 4-5 cloves garlic (peeled and cut in half lengthwise)
- 1/4 - 1/3 cup dry white wine (enough to form a thin layer over the bottom of the pan)
- 1 Tablespoon fresh rosemary leaves (chopped (or 1 teaspoon dried rosemary))
- 2 Tablespoons fresh sage leaves (chopped (or 2 teaspoons dried sage leaves))
- 1/3 - 1/2 cup chicken broth (*see Note 1 below)
- 1/3 - 1/2 cup heavy whipping cream (35% b.f., or a lighter cream, if you prefer)
- Salt and freshly ground pepper
Instruction
- Preheat oven to 425F.
- Heat the oil in an oven-proof skillet (cast iron works great) over medium-high heat. Prepare the pork and season lightly with salt and pepper. Add the pork to the pan and sear all sides of the pork in the hot oil, turning as needed, until golden. Add the garlic cloves to the pan and stir a bit to coat with some of the oil.
- Place skillet into the preheated oven and roast until the pork reaches and internal temperature of 140-145F., about 20-25 minutes.
- Remove skillet from oven and place on the stove-top over medium-high heat. Add the wine to the pan and allow to boil for 1 minute or so, to cook off the alcohol. Add the herbs to the pan and then remove the pork to a cutting board to rest.
- Stir the remaining liquid in the pan to loosen any brown bits, then add the chicken broth to the pan. Bring to a boil and let boil 1-2 minutes to reduce slightly. Reduce heat to medium-low, then add the cream. Stir to combine and let gently simmer to thicken a bit further. If your sauce isn't thick enough at that point, you can mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking. You may not need to use all of the mixture. Taste sauce and add salt and freshly ground pepper, to taste.
- To serve, slice the pork and spoon the warm sauce over-top.
