This dish is a favourite of the children in my home and is a regular when we want something good quickly.
Just 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 there actually is 😉
Pork tenderloin in cream sauce with sage is the dish my family has named “the favourite”, and it is not hard to see why. With just five ingredients you get a sauce that tastes as if it has simmered for hours. It is the kind of everyday food that makes you a hero in the kitchen.
Pork tenderloin is tender and sweet when it is treated right, and that means: do not overcook it! Pink in the middle is the goal. The sage is fried until crisp in butter and gives the sauce a herby aroma that is different and far more subtle than you might expect.
Sage and cream is a combination that really lifts the pork. Serve with rice and a fresh salad.
Tips and variations
- Pork tenderloin is ready when the core temperature reaches 63 to 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.
For updates, follow the blog on these social media platforms:
Pork tenderloin and cream sauce with sage
Quick dinner.
Ingredients
Instructions
-
Cut the pork tenderloin into slices.
-
Pick off the leaves and finely chop the sage.
-
Fry the meat and add the sage towards the end; the herbs should not burn.
-
Add cream, veal stock and balsamic vinegar, bring to a boil.
-
Serve with rice and salad.
Notes
Tips: Rest the tenderloin for 5 minutes under foil after cooking so the juices settle and the meat stays tender and juicy.
Storage: Keeps in the fridge for 2 to 3 days. Keep the sauce separate when reheating.
Variations: Swap the sage for rosemary and thyme, or add a splash of Marsala to the sauce for a sweeter, deeper profile.
Nutrition per serving
- Calories
- 642 kcal
- Carbohydrates
- 54 g
- Protein
- 33 g
- Fat
- 32 g
- Saturated fat
- 19 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 9 g
- Trans fat
- 1 g
- Cholesterol
- 166 mg
- Sodium
- 504 mg
- Potassium
- 686 mg
- Fiber
- 1 g
- Sugar
- 3 g
Nutrition values are estimates.
Frequently asked questions
Yes, thinly sliced pork loin works well. It has a little more fat and flavour than tenderloin and goes really well with the sage sauce. Adjust the frying time to the thickness.
Absolutely. Fresh thyme is the closest alternative and gives a slightly milder, earthier flavour. Rosemary is more intense and also goes well with pork. Avoid basil; it is too sweet for this dish.
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. Boiled almond potatoes or creamy polenta also work very well, as do green beans with butter or asparagus, which do not compete with the delicate sage flavour of the sauce.
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. A lower oven, around 120 degrees Celsius, takes longer but gives the juiciest result.
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.