Pork Tenderloin Poached in a Pork Cream Sauce

Name: Pork Tenderloin Poached in a Pork Cream Sauce
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole pork tenderloin; 2 cup homemade pork stock (if you do not have pork broth subsitute with 1 cup low or no sodium chicken broth and 1 cup low or no sodium beef broth); 1/4 cup dry white wine; 1 cup heavy cream; 4 clove minced garlic; 1 Tbsp hot sauce such as Frank’s brand; 1/2 tsp black pepper and salt to taste; 2 Tbsp grated romano or parmesan cheese; 1 tsp lemon juice; 4 sliced green onions; 1 Tbsp olive oil; 1 tsp cajun seasoning

fenway @Fenway

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.

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Ingredients

20 mins

4 servings

1whole pork tenderloin
2 cuphomemade pork stock (if you do not have pork broth subsitute with 1 cup low or no sodium chicken broth and 1 cup low or no sodium beef broth)
1/4 cupdry white wine
1 cupheavy cream
4 cloveminced garlic
1 Tbsphot sauce such as Frank’s brand
1/2 tspblack pepper and salt to taste
2 Tbspgrated romano or parmesan cheese
1 tsplemon juice
4sliced green onions
1 Tbspolive oil
1 tspcajun seasoning

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Steps

20 mins

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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Cooksnaps

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fenway @Fenway

on February 17, 2014 18:38

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

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Pork Tenderloin Poached in a Pork Cream Sauce

Pork Tenderloin Poached in a Pork Cream Sauce

Ingredients

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