- 2 lbs. Pork Tenderloin
- 1 1/4C Dry White Wine (additionally, you will need another 1/4C to deglaze)
- 1/2C Vegetable Broth
- 1/2C Heavy Cream
- 1/4C Shallots
- 1/4C Herbs de Provence (substitute: 2Tbsp fresh Rosemary, 1/4C fresh Sage)
- 5 Cloves Garlic, peeled and chopped
- Salt & Pepper, to taste
- Heat your oil in a large, deep skillet on medium-high heat. Saute garlic and herbs/shallots. Stirring for about 1 minute. Add the pork tenderloin to the pan on top of the herbs and sear each side until golden brown - about 5 minutes per side. Remove pork tenderloin and place on a plate. Add white wine to the pan and season with salt and pepper. Use wooden spoon to scrape the bottom of the pan to remove all ingredients that have stuck - this will aide your sauce. Cook until you no longer smell the alcohol, about 1-2 minutes.
- Lower the heat to medium-low setting. Return the pork to the pan and season with salt and pepper. Partially cover the pan with a lid and cook for 1 1/2 hour., flipping the pork and scraping the bottom every 20 minutes. Ensure there is always liquid in the pan- if not, add 3 Tbsp of warm water.
- When pork tenderloin reaches an internal temperature of 150 degrees, remove the pork to a plate to rest. Increase the heat of the pan to Medium. If the pan has low liquid, add in 1/4c wine set aside. Stir well to loosen the herbs stuck to the bottom of the pan. Let mixture cook until alcohol smell disappears, about 1-2 minutes. Add the vegetable stock. Remove the pan from the heat to cool for 20 minutes.
- When the sauce has cooled, add cream and place back on stove on medium-low heat. Stir constantly as sauce begins to warm and thicken. Avoid boiling. (If mixture does not thicken, in separate bowl mix 1Tbsp of Cornstarch with 1Tbsp of Water, and add to mixture until it begins to thicken). Taste and add salt and pepper as necessary.
- Place resting pork tenderloin on cutting board and cut as needed. Add sauce mixture on top and serve.