This recipe began as a weeknight rescue and became a go-to for guests. I first cobbled it together one rainy evening when a tight timeline and an overripe shallot met a lonely pork tenderloin in my fridge. The result surprised everyone around the table: tender, juicy pork slices wrapped in a glossy sauce brightened by wine and garlic. The cream gives it body without weighing the dish down, while a hint of Italian seasoning adds an herbaceous lift. It’s effortless enough for midweek but refined enough for a cozy dinner party. Over time I refined the timing and technique so the pork never overcooks and the sauce always finishes silky. The secret is confident searing in a hot pan, deglazing with dry white wine to pick up all the browned bits, then simmering briefly in cream so the sauce reduces rather than curdles. I usually serve this when I want something impressive that doesn’t require hours of hands-on work; the family always asks for seconds, and leftovers reheat beautifully.

Ingredients

• Pork tenderloin (1 pound): Choose a single, uniform tenderloin about 1 pound. Look for pale pink meat with minimal blemishes and avoid packages with excessive liquid. The tenderloin is lean and cooks quickly, producing tender medallions when sliced into 1-inch rounds.
• Salt & pepper: Season generously. I prefer kosher salt for even seasoning and freshly ground black pepper for the bright bite it adds to the sauce.
• Olive oil (1 tablespoon) and butter (1 tablespoon): Olive oil raises the smoke point and butter adds flavor—combining both gives a golden sear without burning the butter.
• Garlic (2 cloves, minced): Fresh garlic is essential for fragrant flavor. Mince finely so it releases into the sauce quickly without long cooking.
• Italian seasoning or Herbs de Provence (1/4 teaspoon): A pinch of dried herbs provides background savory notes that complement the wine.
• Dry white wine (1/2 cup): Use a dry varietal like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines—this dish needs acidity to balance the cream.
• Chicken broth (1/4 cup): Adds savory depth and stretches the deglaze; low-sodium broth lets you control seasoning more precisely.
• Heavy or whipping cream (3/4 cup): Provides the silky body of the sauce. For a lighter sauce use half-and-half, noting it will be slightly thinner.
• Cornstarch (1 teaspoon): Mixed into a small slurry to gently thicken the sauce without making it cloudy. Combine with cold water before adding to the hot pan.
• Fresh parsley (1–2 tablespoons, chopped): Brightens the finished dish—flat-leaf parsley is best for its fresh, herbaceous flavor.

Instructions

Prepare the pork: Trim any excess fat and silver skin from the tenderloin and slice into 1-inch-thick rounds. Pat each medallion dry with paper towels to ensure a good sear. Season both sides liberally with salt and freshly cracked black pepper; dry meat browns better and produces a richer pan sauce. Sear the medallions: Heat a large skillet over medium-high until hot, then add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter melts and begins to foam but not burn, add the pork in a single layer (sear in two batches if needed). Sear about 3 minutes per side until a golden brown crust forms. Transfer seared medallions to a plate and tent loosely with foil to rest. Deglaze and reduce: Lower the heat slightly, add the minced garlic and 1/4 teaspoon Italian seasoning, and cook 20–30 seconds until fragrant. Pour in 1/2 cup dry white wine and 1/4 cup chicken broth, scraping the browned bits from the pan with a wooden spoon. Allow the liquid to bubble and reduce by more than half—about 3–5 minutes—until it’s concentrated and slightly syrupy. This concentrates flavor and prevents a watery sauce. Thicken the sauce: Mix 1 teaspoon cornstarch with 2 teaspoons cold water to make a slurry. Reduce heat to medium, add 3/4 cup heavy cream, then whisk in the slurry. Stir continuously until the sauce starts to bubble and thicken slightly—about 1–2 minutes. Keep the heat moderate so the cream does not boil vigorously and split. Finish and serve: Return the pork medallions to the skillet, nestling them in the sauce. Simmer gently for 3–5 minutes until the pork registers 145°F and the sauce coats the back of a spoon. Taste and adjust seasoning with salt and pepper. Sprinkle 1–2 tablespoons chopped fresh parsley before serving.

Storage Tips

Cool leftovers to room temperature within two hours and transfer to a shallow airtight container. Refrigerate for up to three days; reheat on the stovetop over low heat with a splash of broth to loosen the sauce and prevent curdling. For freezing, portion the pork and sauce separately: freeze the pork in a single layer on a tray until solid, then transfer to freezer bags; freeze the sauce in a separate container. Thaw overnight in the refrigerator and reheat gently. Avoid microwave reheating at high power, which can break the emulsion in the cream.

Ingredient Substitutions

If you need lighter ingredients, substitute half-and-half for heavy cream, but expect a slightly thinner sauce and shorter simmer to avoid separation. For a dairy-free version use an unsweetened plant-based cream (oat or coconut) and reduce heat when finishing. If you prefer not to use alcohol, replace the white wine with an equal amount of extra chicken broth plus 1 tablespoon lemon juice to mimic acidity. You can swap cornstarch for an equal amount of arrowroot for a clearer finish.

Serving Suggestions

Serve the medallions over creamy mashed potatoes, buttered egg noodles, or a bed of polenta to soak up the sauce. A crisp green vegetable—steamed broccolini, roasted asparagus, or a light arugula salad—provides contrast. Garnish with extra chopped parsley and a twist of lemon zest to brighten the plate. For a cozy dinner, pair with a chilled glass of the same dry white wine used in cooking.

Cultural Background

This style of pan-seared meat with a wine and cream reduction is common across European home cooking, influenced by French bistro techniques. Using wine to deglaze a pan and incorporate browned fond is a classic technique that creates complex flavor quickly. The combination of pork and cream appears in regional adaptations across France and Northern Italy, where rich dairy and simple herbs turn modest cuts into comforting mains.

Seasonal Adaptations

In spring and summer, brighten the sauce with a squeeze of lemon and finish with chopped chives or tarragon. For autumn, add a splash of apple cider in place of part of the wine and fold in a spoonful of grainy mustard for deeper rustic notes. During winter holidays, a pinch of nutmeg and a handful of roasted mushrooms incorporated into the sauce provide earthy warmth without overwhelming the tender pork.

Meal Prep Tips

For make-ahead convenience, sear all medallions, cool, and store them in the refrigerator. Prepare the reduced wine and broth base in advance (without adding cream) and refrigerate. When ready to serve, warm the base, stir in cream and slurry, return the pork to the pan, and finish for 3–5 minutes. This approach cuts evening hands-on time to under 10 minutes while preserving texture and flavor.

At its heart this recipe is about balance—crispy seared edges, a velvety sauce, and a pop of fresh herbs. It’s approachable for cooks of any level and has a track record of turning casual dinners into memorable meals. Give it a try the next time you want something that feels a little special without a lot of work.