Easy stove-top pork tenderloin or pork loin with creamy herb sauce is packed with flavors, white wine, Cognac, various aromatic herbs and cream, flavorful to the max! A delicious recipe for entertaining!
Pork tenderloin is easy and quick to make, it’s a very tender and juicy cut that is cooked in about 40 minutes, it’s the cut of choice to serve when entertaining, same with pork loin that can also be used for this recipe. Both can be cooked a few hours in advance and re-heated 15 minutes before serving.
I always prefer to cook pork tenderloin in a high sided frying pan on the stove top, I get a better sear and cooking control as pork can become a little dry when overcooked. Pork tenderloin needs to be seared a few minutes on all sides, then cooked through on lower heat for about 30 minutes.
The creamy herb sauce is very aromatic, it is made with a mix of herbs of Provence and lots of parsley cooked with a little bit of mustard, cognac, white wine and cream, so delicious, one of my favorite sauces!
If you're looking for recipes for entertaining, please check my "among friends" category or click on my "main dishes" tag for more propositions.
2 pounds (900 g.) pork tenderloin, fat and silver skin removed
Salt and pepper to taste
2 shallots, thinly chopped
1 clove garlic, thinly chopped
6 sage leaves, thinly chopped
1 tbsp. herbs of Provence
1/4 cup (60 g.) parsley, chopped
1 tbsp. mustard
3 tbsp. Cognac
1/2 cup (120 ml) white wine
1/2 cup (120 ml) heavy cream
Salt and pepper to taste
A pinch of Cayenne
Some olive oil and a chunk of butter for cooking
Trim any fat pieces and remove the silver skin, generously sprinkle salt and pepper on all sides
Into a high sided frying pan, on medium/high heat, heat about 2 to 3 tbsp. olive oil and a tbsp. butter, add the tenderloin and sear on all sides, about 3 minutes per side, reduce the heat to medium, cover with a lid or a piece of aluminum foil, cook for about 40 minutes, set aside on a plate
Into the same pan, on medium/high heat, add some olive oil if needed, add the chopped shallots and cook until translucent
Add the garlic and aromatic herbs, mustard, cognac and white wine, also the meat juices in the tenderloin plate, stir and cook away until the wine is reduced to half, add salt, pepper and Cayenne to taste
Add the heavy cream, bring to boil and cook for 1 minute, taste and adjust seasoning if necessary
Slice the tenderloin, arrange on top of the sauce
If you cooked this recipe a few hours in advance, arrange the sliced tenderloin on top of the sauce into the pan, re-heat on medium/low about 15 minutes before serving
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