Easy Pork Tenderloin Recipe with Cream and White Wine Sauce
Pork paired with apple and sage is a classic combination that takes me back to childhood roast dinners. The apple helps offset the sweetness of the pork and sage adds a delicious vegetal note to this dish. If you are counting calories, it’s quite possible to make a cut-back version too, without the cream and white wine – but I personally love the sauce. I make the same recipe with pork tenderloin, with loin steaks and even with pork chops – but the quickest version is based on tenderloin
I like to serve this dish with new potatoes in their skins or with Parmentier potatoes and with a simple green vegetable like french beans or peas. It really doesn’t warrant anything richer.
Pork tenderloin is also sometimes called pork fillet and is the porcine equivalent to fillet steak in beef. It’s very lean and cooks easily. You can also make this recipe with pork loin steaks or even with pork chops but you might need to increase the cooking time at step 5.
To make this dish for two people you’ll need around 250g of pork tenderloin, an apple, a good glass of dry white wine, a shallot (or half an onion), 100ml or so of double cream, 4 or 5 sage leaves, a clove of garlic and a crisp apple. You can substitute cider for the wine or, if you prefer an alcohol free version, use chicken stock. You can also use butter instead of olive oil for an even more indulgent version of the dish.
A simple yet luxurious recipe for pork tenderloin with apple, sage and white wine
- 250 g pork loin steaks or tenderloin If you are using tenderloin, slice into inch thick medallions
- 100 ml double cream
- 1 eating apple cored and sliced cored and sliced
- 200 ml dry white wine or cider if you prefer
- 4 leaves fresh sage
- 1 banana shallots
- 1 clove garlic
- Olive Oil
Peel and chop the shallot finely and crush the garlic. Heat a little oil or butter in a largish frying pan and sweat the onion and garlic with the sage leaves over a medium heat.
Now add the pork and the apple slices and raise the temperature. Cook on each side for 2 minutes until the edges of the meat start to caramelise.
Remove the apple slices and keep warm.
Lower the heat to medium.
Pour in the white wine or cider bring to a gentle simmer and continue to cook for about 10 minutes (this depends a bit on the thickness of the meat). The liquid should have reduced down by about a third during this time
Remove the pan from the heat.
At this stage I get nervous about splitting the cream, so I tend to add one or two spoonfuls of the hot cooking liquid to my cream before adding it into the pan.
Put the apples back into the pan.
Heat everything through for a minute or so until the cream is just bubbling gently
Serve garnished with fresh parsley
I’ve paired this recipe with a glass of Louis Jadot Chablis, which is now available in half bottles. Deliciously crisp and lemony it has just the right balance of acidity to cut through the cream in this dish.
There are plenty of other pork tenderloin recipes on London-Unattached including a delicious sous-vide pork tenderloin
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