Pork Tenderloin with White Wine Sauce and Sauté Spinach

A lot of people are scare to prepared pork tenderloin, doing the fact that is very lean meat. The tenderloin is easy to be overcooked, do to the fact is not fat at all, like other cuts such as pork shoulder. Also doesn’t become more tender the more you cook it like other cuts of the pork. But its super delicious and its easy to make if you follow my instructions. This is one of the cut of meet I keep in my fridge all the time. It’s perfect for large parties or if you just want to make a more specials dinner during the week nights.

Pork tenderloin is lean, healthy, and a refreshing change of pace from the regular fish and chicken dishes you make on regular basis. It’s not expensive cut to buy, yet it still feels festive and it is super versatile! Because pork tenderloin is mild, you can flavor it with a wide range of spices, sauces, and rubs. The one think about the pork tenderloin is not to be overcooked. The way I will show you how to make it is guarantee for juicer and delicious, restaurant quality pork tenderloin. Also you need to take in consideration when you cooking the pork tenderloin that vary in sizes -usually between 1 1/2 -2 pound. I like to buy the medium size- its faster to prepared and its hard to overcooked. Another tip from me is you need to make sure your meat rest. That way all the juices are reincorporated in the meat, if you cut it early the moisture will be gone and the meat will become dry and tough. For that reason its safe to use instant read thermometer. When you cooking pork is considered safe when reach temperature of 145 F. I like to remove it when reach temperature of 135-140 F. and then it will continue cook while is resting. What make this tenderloin juicy is that I pan seared first and then finished in the pre-heat oven on 450 F. This method is well known by all chefs and the way they make the Pork tenderloin in restaurants.

You Need:

Pork Tenderloin 1 1/2 pounds
Fresh Spinach 3 cups
Shallots 2 medium size
Garlic 2 cloves
Salt and Black Pepper to taste
Garlic and Onion Powder 1/4 tsp.
Steak Seasoning 1/8 tsp.
Olive Oil 2 tbsp.

For the Sauce:

Garlic 2 cloves
Shallots 2 medium size
White Wine 1 cup
Olive Oil 2 tbsp.
Chicken Stock 2 cups
Corn Starch 2 tbsp.
Water 1/ 8 cup
Salt and Black Pepper to taste


Start with removing the silver skin. Drizzle the olive oil and coat the pork well with the seasoning-salt, black pepper, garlic and onion powder and steak seasoning. Let it marinate for minimum 30 minutes. Heat the oil over medium high in a large sauté pan with metal handle. ( after you cook the tenderloin on the top we will finished in the oven). Seared the pork tenderloin on all sides until you get this nice golden crust for about 4 minutes. Remove it from the stove in transferred in the pre-heat oven on 450 F. Cook the pork for 5-7 minutes or until it reach internal temperature of 135- 140 F and then remove from the oven. Covered it with a sheet of aluminum foil to help retain the juices and the heat while it rest and you making the sauce.

In a sauté pan heat the oil over medium high temperature add chopped shallots and garlic and sauté for 2-3 minutes on low so they don’t burn. You can add mushroom if you like( if you do cooked them until golden brown). Deglaze the pan with the white wine and add the chicken stock and seasonings. Let it simmer for about 5-6 minutes. Make the slurry by mixing together the water and corn starch. Add it slowly to the pan and let it cook for 2-3 minutes. Adjust seasoning if need it. Remove the pan with the sauce from the stove.

In a other large sauté pan add heat the olive oil over medium high and add the chopped garlic and shallots. Turn the heat down to low and add the spinach and season with salt and black pepper. Let it cook for few minutes or until it start to get wilted, usually takes 3-4 minutes. Remove from stove and start with plating the dish.

Get a large plate and on the bottom place the sauté spinach. Add on top the sliced pork tenderloin and drizzle the sauce on top.

If you are making this for a big party, use a big plater and lay on the bottom the sauté spinach and arrange on top the slices of pork tenderloin. You can serve the sauce on side in a small serving bowl.


Equipment you may find helpful!

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