Pork Tenderloin with a White Wine Parmesan Cream Sauce

This Creamy Parmesan Pork Tenderloin is an easy, comforting dinner that feels a little elevated without much effort. It’s perfect for a cozy night in or when you want something simple that still tastes impressive.

Servings: 4–6

Prep Time: 10 minutes

Cook Time: 25–30 minutes (plus pork cook time per package)

Total Time: 35–45 minutes

Ingredients:

1 Smithfield Slow Roasted Golden Rotisserie Pork Tenderloin

1 tbsp butter

½ cup chopped onion

1 tbsp minced garlic

1 cup white wine

1 cup heavy cream

½ cup shaved parmesan cheese

1 tsp dried basil (or 1 tbsp fresh for better flavor)

Salt & pepper to taste

Instructions:

Prepare the pork tenderloin according to package directions. Cook until it reaches at least 165°F (170°F if you prefer it more well done). Let it rest for 5 minutes before slicing.

While the pork is finishing, melt butter in a skillet over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.

Pour in the white wine and simmer until reduced by about half, about 5–7 minutes. This step adds a deeper flavor. (Don’t rush it.)

Stir in heavy cream and basil. Let it simmer for 3–5 minutes until slightly thickened.

Reduce the heat to low and stir in the parmesan until the cheese is melted and the sauce is smooth. Taste and adjust with salt and pepper.

Slice the pork and spoon the sauce generously over the top.