Pork Tenderloin Medallions: Velvety Sage and White Wine Cream Sauce, Ready in Just 30 Minutes

This is pork tenderloin the way it should be: no needless experiments, just a solid cooking method that keeps the meat incredibly tender and juicy. And the sauce? Creamy and smooth, with the delicate flavor of white wine, sage, and cheese. It tastes like a restaurant dish, yet you can make it at home in just a few minutes.

At a Glance

• Prep time: 10 minutes
• Cooking time: 20 minutes
• Servings: 4
• Difficulty: Easy
• Calories: about 580 kcal per serving (without a side)
• Trend: Quick lunch / Weekend meal

Ingredients

Instructions

1. Prepare the meat. Trim the silver skin from the pork tenderloin and slice it into medallions about 3/4 to 1 inch (2–3 cm) thick. Flatten them lightly with the palm of your hand.
2. Season the meat on both sides with salt and pepper and rub with a little olive oil. Let it stand for 10 minutes at room temperature.
3. Sear the meat. Heat the vegetable oil in a large skillet. Sear the medallions over high heat on both sides until golden (about 2–3 minutes per side). The meat doesn’t need to be cooked through at this stage.
4. Remove the seared medallions from the skillet and set them aside on a plate.
5. Make the sauce. Add the butter to the same skillet with the browned bits. When it melts, add the finely chopped onion and garlic and sauté until translucent.
6. Add the sage leaves and sprinkle everything with the flour. Cook briefly (about 1 minute) to make a pale roux.
7. Pour in the white wine and whisk quickly until the alcohol evaporates and the mixture thickens.
8. Gradually pour in the hot broth, whisking constantly, to make a smooth sauce. Let it simmer gently for about 3 minutes.
9. Add the cream cheese to the sauce and stir until it melts completely and the sauce is beautifully creamy.
10. Strain. For a perfectly fine, velvety texture, strain the sauce through a fine-mesh sieve into a clean skillet or pot.
11. Finish. Return the seared meat to the smooth sauce along with all the juices it released on the plate. Heat everything together over low heat, just briefly (1–2 minutes), until the thickest part of the pork reaches 145°F (63°C) on an instant-read thermometer. Don’t boil it any longer, so the meat stays tender. Let it rest for 3 minutes before serving.

Video Recipe

2 Practical Tips

1. Why strain the sauce? You can skip this step, but if you want a restaurant-quality result, do it. Straining removes bits of onion, garlic, and herbs and gives an incredibly smooth, velvety sauce.
2. Don’t boil the tenderloin, just warm it through! Pork tenderloin is a very tender, lean cut that needs very little time. After searing it is nearly done. Never boil it hard in the finished sauce; just let it heat through briefly. It stays tender and juicy, and 145°F (63°C) with a short rest is safe.

Easy Variations

• Mushroom version: Sauté 5 oz (150 g) of sliced white mushrooms or other favorite mushrooms along with the onion and garlic. In this case you don’t need to strain the sauce, because the pieces of mushroom are great in it.
• Without wine: If you don’t want to or can’t use wine, simply leave it out and use 100 ml (scant 1/2 cup) more broth instead. For a gentle tang, finish the sauce with a teaspoon of fresh lemon juice.

The result is an elegant, quick meal that will impress guests, whether for a festive or an everyday lunch. Serve it with roasted potatoes, mashed potatoes, or just fresh baguette for mopping up that delicious sauce.

The recipe is based on a version by SOS Kuhinja/Kitchen, adapted by the We Cook With Love team.

Frequently Asked Questions (FAQ)

• How long does cooked pork tenderloin keep? Cooked pork tenderloin keeps in the fridge in a covered container for 2–3 days.
• What can I use instead of white wine in the sauce if I don’t want alcohol? Replace the white wine with chicken broth, or with a little white vinegar mixed with water for a similar acidity.
• Why is my pork tenderloin dry after cooking? It was probably cooked too long or at too high a heat. Don’t overcook the meat, and let it rest briefly once it reaches 145°F (63°C).
• What is the best way to make the sauce really creamy? For an extra creamy sauce, stir in a spoonful of butter or a little cream at the end and let it simmer until thickened.