Pork Tenderloin In Wine Sauce
Tender pork slices in a rich wine sauce with mushrooms and herbs, perfect for an elegant dinner or special occasion that showcases bold flavors and tender meat.
Ingredients
Instructions
- Cut pork tenderloin into 1-inch slices.
- Shake pork slices with flour, garlic salt, salt, and pepper in a plastic bag to coat well.
- Add coated pork and chopped shallot to heated butter in a skillet.
- Cook for 4 minutes or until browned on one side; turn the pork slices.
- Add drained sliced mushrooms and rosemary; cook for 1 minute until mushrooms are tender.
- Pour in dry white wine and chicken broth mixture.
- Cook for an additional 3 minutes or until pork is tender.
Tips & Substitutions
For enhanced flavor, marinate the pork tenderloin in the wine sauce for a few hours before cooking. If you're out of shallots, use finely chopped onions instead. Consider using fresh mushrooms instead of canned for a richer texture. If you prefer a thicker sauce, add a cornstarch slurry towards the end of cooking. This dish pairs beautifully with Chicken Breasts With Wine.
Serving Suggestions
Serve the pork tenderloin in wine sauce over a bed of creamy mashed potatoes or alongside buttered noodles to soak up the delicious sauce. Roasted vegetables or a fresh green salad make excellent side dishes. A glass of dry white wine complements the flavors beautifully, making it a perfect pairing.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of chicken broth or water to keep the sauce from thickening too much. Avoid reheating in the microwave as it may dry out the pork.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin In Wine Sauce contains roughly 229 calories, with 4g protein, 3g carbohydrates, and 20g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of pork?
Yes, you can substitute pork loin or pork chops, but adjust the cooking time accordingly as they may require longer to cook through. Ensure the internal temperature reaches 145°F for safe consumption.
What type of wine should I use for the sauce?
A dry white wine like Sauvignon Blanc or Chardonnay works best for this recipe. Avoid sweet wines as they can alter the sauce's flavor. If you're unsure, choose a wine you enjoy drinking.
Can I make this dish ahead of time?
Yes, you can prepare the pork and sauce in advance. Just reheat gently before serving. The flavors will deepen, making it even more delicious. This is a great option for dinner parties or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).