This dish is a favorite of the children in my home and is a regular when we want something good quickly.
5 ingredients so it does not get easier than that.
The sauce is incredibly good and tastes like there is a lot more work in it than it actually does 😉
Tips and variations
- Pork tenderloin is ready when the core temperature reaches 63–65°C — pink and juicy. Well done is 68°C, but you lose some juiciness.
- Sear the whole fillet until golden brown all around, then rest for 5 minutes before slicing.
- Fry the sage leaves in the butter until crisp and remove them — they are used as a garnish and give the sauce its aroma.
- Deglaze the pan with white wine or a little chicken stock for a sauce with more depth.
- A handful of crispy fried apple slices on the side gives a classic flavour pairing with pork.
🍷 Wine tips
Pinot Noir (Burgundy) — Pork tenderloin with sage cream sauce is elegant and delicate. Pinot Noir from Burgundy — light-bodied, red-fruited and with bright acidity — is ideal. Barbera d’Asti from Piedmont is a fruitier, more affordable alternative.
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Ingredients
Method
- Cut pork tenderloin into slices
- Pick off the leaves and finely chop the sage
- Fry the meat and add Sage towards the end, the herbs should not be burnt.
- Add cream, veal stock and balsamic vinegar, bring to a boil.
- Serve with rice and salad.
Nutrition
Tried this recipe?
Let us know how it was!FAQ
Sear the tenderloin quickly in a hot pan on all sides then finish in the oven at 200 degrees Celsius to an internal temperature of 63 to 68 degrees Celsius. Rest for 5 minutes before slicing to retain all the juices.
Yes, the cream sauce can be made a few hours ahead and reheated gently. Add fresh sage at the last minute before serving as prolonged cooking can make sage bitter and significantly reduce its aromatic quality.
Roasted root vegetables, potato gratin, buttered egg noodles, or mashed potatoes all pair beautifully with the rich cream sauce. A simple green salad or steamed broccoli provides good contrast to the richness of the dish.