Pork Tenderloin Braised in Cream and White Wine
Pork Tenderloin is one of the simplest cuts of meat to prepare. Tenderloins are typically tossed on the grill or quickly roasted in the oven. But there’s another option in cooking this tender cut of pork – braising in cream and white wine.
Equipment
- Large sauté pan with lid
- Cutting board, for resting the meat
Ingredients
- For the rub:
- 2 teaspoons kosher salt
- 1-½ teaspoons freshly cracked black pepper
- 2 teaspoons dry mustard
- ½ teaspoon chili powder
- For the tenderloins:
- 2 tenderloins, about 2-½ pounds total, with the silverskin* removed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large sweet onion, sliced, about 1-¼ pounds
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1-½ teaspoons dried marjoram
- ¾ cup dry white wine
- 2 cups heavy cream
- To finish the sauce:
- 2 tablespoons flour
- 1 cup chicken broth
Instructions
- Melt the butter with the olive oil in a large ovenproof sauté pan over medium heat. When the butter and oil are hot add the tenderloins and sear them on each side, about 3 minutes per side. Transfer the tenderloins to a tray.
- Add the sliced onion to the pan and cook until the onion slices are tender, about 10 minutes, adding more butter and olive oil if needed.
- Toss in the marjoram, the kosher salt, and black pepper and sauté for an extra 5 minutes.
- Stir in the white wine to deglaze the pan, scraping up any bits of fond – those caramelized brown bits on the bottom of the pan.
- Place the tenderloins back in the pan and pour in the cream.
- Cover the pan tightly and cook in a 300-degree oven for 45 to 60 minutes. You want an internal temperature of around 145-degrees. The time varies with the thickness of the tenderloins. Insert an instant read thermometer into the thickest part of the meat. The meat will continue to cook after you remove it from the oven.
- Once the tenderloins are at temperature remove them from the sauce and place them on a cutting board. Cover them tightly with foil and let them rest for 10 minutes while you finish the sauce.
- Combine the flour and the broth in a small jar and shake well until mixed together.
- Place the sauté pan with the sauce over medium heat and slowly stir in the flour and broth. Cook for about 10 minutes until the flour and broth are cooked and the sauce thickens slightly.
- Slice the tenderloin and serve with the sauce warm sauce.
Notes
*Silverskin is a thin membrane, a tough connective that should be removed before cooking. This will allow seasonings to get into the meat and prevent it from curling up while cooking. Simply take a boning knife, slide it just under the silverskin and trim it off.