Pork tenderloin pan-seared, incredibly tender in white wine, a very easy and super quick recipe. Today we prepare a main course with pork tenderloin medallions, simple but sure to impress your guests: Pork Tenderloin pan-seared and very tender in white wine. This meat main course is chic, versatile, economical and tasty — suitable for Sunday, festive days and more — and it is ready in just a few minutes. A whole pork tenderloin or thick slices is a cut of meat that, when cooked with care, allows us to serve really refined mains without spending much, like for example Pork Tenderloin with Orange or Pork Tenderloin with Green Pepper. The recipe for the pan-seared tenderloin that stays juicy with its delicious white wine and honey sauce is simple and special, fast and economical — with a few tricks it keeps the pork tenderloin juicy and tender. Let’s go to the kitchen — I’ll share my recipe, but before cooking, if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile and here you will find 10 quick Christmas main courses that you will surely like! If you enjoy even more refined meat mains, here is the Roast beef recipe and the Beef Wellington.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Pork Tenderloin in White Wine
- 1 tenderloin pork (about 1.1–1.3 lb)
- 3/4 cup white wine
- 3.5 oz guanciale (or thinly sliced pancetta)
- to taste extra virgin olive oil
- 1 sprig rosemary
- 4 leaves bay leaves
- to taste lemon zest (peeled, organic)
- 1 clove garlic
- 2 tbsp honey
- to taste salt
- to taste black pepper (or green)
Preparation of the pork tenderloin in white wine (pan)
For this recipe I recommend using a whole tenderloin — you will slice the medallions yourself after wrapping it.
To make the pork tenderloin pan-seared and incredibly tender in white wine, remove the fatty parts from the whole tenderloin. Unroll a piece of parchment paper and lay out the slices of guanciale or pancetta, place the tenderloin on the bacon and, using the edges of the parchment, lift the meat so it remains wrapped in the guanciale.
Now you should be able to cut 5-6 medallions, but first secure each medallion with toothpicks or tie them with kitchen twine so the pancetta doesn’t unwrap. Dredge each medallion in flour, making sure it adheres well on all sides and flatten them slightly.
Collect garlic, bay leaves, rosemary and oil in a pan. Place the medallions and cook two minutes per side, turning carefully so as not to pierce the meat.
Once well browned, remove the garlic, bay leaves and rosemary, add the honey and pour in the white wine. Season with salt, and once the wine has evaporated and the cooking juices have thickened, turn off the heat, sprinkle with pepper and cover the pan. Let rest for about ten minutes, plate the meat and garnish with its cooking juices.
Storage, notes and tips
To reach the desired degree of doneness you can measure the internal temperature of the meat with a probe: for a pink (medium-rare) cook you should reach about 124°F–126°F maximum (51°C–52°C), for medium cook 131°F–136°F (55°C–58°C) will be fine. For a well-done tenderloin you should reach a cooking temperature between about 136°F and 149°F (58°C–65°C). Generally, however, in a total of 12 minutes the meat should be cooked but still juicy.
Store leftover tenderloin in the refrigerator and consume within 24 hours after reheating.
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