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GOURMET Pork Tenderloin

A luxurious creamy sauce with a very unexpected ingredient elevates this dish to Michelin quality. A few variations are circulating on Youtube ..... this is my rendition. Seriously, its spectatular.

Jun 28, 2025 (makes 4-5 servings)
Gourmet Pork Tenderloin

INGREDIENTS

  • one package of Pork Tenderloin
  • 3 tbs butter
  • 2 tbsp olive oil
  • 1 diced onion
  • 2 garlic cloves (crushed) or 1 tbs from a jar
  • 2 tbsp flour
  • 4 -5 oz white wine
  • a pinch of S&P to taste
  • approx. 15 oz beef broth
  • 1 wedge (4-6 oz) of Camembert or Brie (cut into small chunks)- OK to leave skin on, see notes below.
Cutting Guide Brie or Camembert

METHOD

→ Cut the tenderloins as shown. Just a bit of S&P here.

→ Heat oil in large pan over high heat, add the cutlets and sear for several minutes until nicely browned on bottom, reduce heat to med-high and flip over and continue cooking for another minute or two. Remove to a plate and cover with foil.

→ Lower heat to medium and add butter to pan then the diced onions & garlic and stir for several minutes.

→ Add the flour and continue to stir.

→ Add the wine, continue to stir.

→ Add as much broth as needed to get a very slightly thickened sauce, continue to stir

→ Add the cheese and stir for several minutes until it has melted. If the sauce appears to be too thick, add some more of the broth.

→ Remove sauce from stove and using a fine mesh strainer, strain it through using a wooden spoon to help get as much through as possible. This ensures a creamy sauce with no cheese rind or onion bits!

→ Return the strained sauce to the pan then add the cutlets, along with any accumulated juice on the plate. Simmer for 3-4 minutes.

→ I like to serve with mashed potatoes and a green veggie.

CHEFS NOTE:

Camembert will impart a slightly robust flavor, Brie will present a softer touch. My recommendation is to use Brie on your first attempt.
Ensure you buy pork TENDERLOIN and not simply a standard Pork Loin.

 
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