Pork Tenderloin With Riesling Cream Sauce
- Ready In:
- 2 (1 1/2 lb) pork tenderloin, trimmed, about 1-1 . 5 lb each
- 4 slices pancetta or 4 slices bacon, chopped
- 1 medium shallot, minced
- 1 garlic clove, smashed
- 1⁄4 cup riesling wine
- 1 cup cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon butter, cold
- salt and pepper
- Preheat the oven to 350 degrees F.
- In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan.
- Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F.
- Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic.
- Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half.
- Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces.
- Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping.
- Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving.
- Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!
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