Pork Tenderloin Poached in a Pork Cream Sauce
This recipe began as just a pork tenderloin poached in a garlic cream, it was delicious but as the time went on I substituted half of the cream wirh homemade pork stock and added a bit more seasoning to lighten it up. The sauce now is a rich lush wonderful sauce with the pork.
Pork Tenderloin Poached in a Pork Cream Sauce
This recipe began as just a pork tenderloin poached in a garlic cream, it was delicious but as the time went on I substituted half of the cream wirh homemade pork stock and added a bit more seasoning to lighten it up. The sauce now is a rich lush wonderful sauce with the pork.
Cooking Instructions
- 1
Season pork tenderloin with cajun seasoning. Heat oil in dutch oven and sear pork on all sides, remove to a plate. You may need to cut the pork in half to fit in the Dutch oven. Deglaze pan with white wine, reducing until almost gone.
- 2
Whisk in broth, cream, hot sauce, garlic, pepper, and lemon juice. Bring to a boil then reduce to a very low simmer, add pork to liquid, cover and poach about 15 minutes (turning twice), depending on thickness of pork. The internal temperature should be 140-145°F. Remove pork to plate, cover and let rest. Meanwhile increase heat to get the sauce to a boil and reduce to a creamy sauce. Whisk in romano cheese.
- 3
Slice pork into 1/2 inch slices and garnish with green onions and a sprinkle of romano cheese.
- 4
Serve this with mashed potatoes, rice or pasta for all the wonderful sauce!
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