Mix 3/4 cup vegetable oil, 1/4 cup white wine, 3 cloves crushed garlic and rub it all into the pork tenderloin and cook according to package directions or on the grill.
Sauce: In a heavy saucepan boil the wine with the shallot until it is reduced to about 2 Tb. Add the cream, bring just to a boil and simmer for 2 minutes or until slightly thick. Strin if you want or don't. Then add the mustard and white pepper. Black pepper is just as good.
Cut the pork diagonally 1/2" thick, put 3 on plate and spoon a little sauce over to the side.
This goes great with a green salad with a sweet vinagrette. We also like it with Rice a Roni Long Grain and Wild Rice. I always double the sauce as everyone wants more.
Originally Submitted
7/28/2008
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