Delicious Pork Tenderloin Recipe with Creamy Riesling Sauce

As a food enthusiast and experienced chef, I am always on the hunt for creative and delectable recipes to add to my repertoire. Today, I’ll be sharing with you my latest discovery: Pork Tenderloin With Riesling Cream Sauce Recipe.

There are many reasons why I absolutely adore this recipe, but let me start by painting a picture for you. Imagine a perfectly cooked pork tenderloin, juicy and tender in the center with a golden-brown crust on the outside. Then, drizzle it with a creamy sauce infused with the subtly sweet and aromatic notes of Riesling wine. One bite of this dish will take your taste buds on an exhilarating adventure.

But that’s not all. This recipe is also incredibly versatile and adaptable. You can make it as a weeknight dinner for the family, or impress your guests with it as part of an elegant dinner spread. Plus, it’s easy to customize based on your preferences or what you have on hand.

With all its merits taken into account, I can say without any doubt that this Pork Tenderloin With Riesling Cream Sauce Recipe will find its way into your heart (and tummy) in no time!

Why You’ll Love This Recipe

Pork Tenderloin With Riesling Cream Sauce
Pork Tenderloin With Riesling Cream Sauce

Indulge in a culinary experience like no other with this delightful Pork Tenderloin with Riesling Cream Sauce recipe!

Get ready to enjoy the perfect combination of tender pork and creamy sauce, with a hint of sweetness from the delicate Riesling wine. This recipe is sure to leave your taste buds in awe and have you coming back for more.

What makes this recipe unique is its versatility – it’s perfect for a family dinner or an intimate dinner party. And let’s face it, who doesn’t love pork tenderloin? It’s quick, easy to cook and always delicious.

The Riesling cream sauce is the perfect accompaniment to the pork tenderloin, elevating its flavors and giving it an extra burst of sweetness. The buttery texture of the sauce will remind you of childhood comfort food but with a sophisticated twist.

This dish is not only great for special occasions, but also ideal for an easy weeknight dinner. It requires minimal preparation time and can easily be paired with sides such as roasted potatoes or steamed vegetables.

Overall, this Pork Tenderloin with Riesling Cream Sauce is a mouthwatering delight that is sure to elevate your dining experience. It’s a great way to impress your guests or spice up your weeknight dinners. You won’t regret trying out this delectable recipe!

Ingredient List

 A juicy pork tenderloin swimming in rich Riesling cream sauce
A juicy pork tenderloin swimming in rich Riesling cream sauce

Ingredients You’ll Need:

To make this pork tenderloin with riesling cream sauce recipe, you will need the following ingredients:

  • 2 (about 2 1/2 to 3 lb) pork tenderloins
  • 4 slices pancetta, chopped
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 1/2 cups riesling wine
  • 2 tablespoons butter
  • 3/4 cup heavy cream
  • Fresh parsley, chopped for garnish

Notes on the Ingredients:
Pork Tenderloin

Pork tenderloin is a tender and flavorful cut of meat that works beautifully in this recipe. Look for a lean and well-trimmed piece of meat in your local grocery store or butcher shop.


Pancetta is an Italian cured meat that is very similar to bacon. It has a rich and slightly salty flavor that complements the pork perfectly.

Riesling Wine

Riesling is a white wine that originated in Germany. It has a crisp and refreshing taste that pairs well with pork dishes.

Heavy Cream

Heavy cream adds richness and flavor to the sauce, making it perfectly creamy and delicious.

The Recipe How-To

 A perfect pairing for a special dinner with friends and family
A perfect pairing for a special dinner with friends and family

Now, let’s dive into the recipe itself. This dish can be served for a special occasion or even for a weeknight dinner when you want to treat yourself to an elegant meal. The tender pork, crispy pancetta, and rich cream sauce make it absolutely drool-worthy.

Ingredient List

To make this dish, you’ll need:

  • 2 lb pork tenderloin, trimmed
  • 4 slices of pancetta
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1/2 cup riesling wine
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley for garnish

Step-by-Step Instructions

  1. Preheat your oven to 400°F.
  2. Heat 1 tablespoon of butter in a large oven-safe skillet over medium-high heat.
  3. Cut the pork tenderloin into 2-inch medallions and season with salt and pepper.
  4. Sear the pork medallions until browned on both sides (about 3 minutes per side).
  5. Transfer the skillet to the oven and roast for about 15 minutes or until done.
  6. In another skillet, cook the pancetta until crispy, then remove from heat and set aside.
  7. Using the same skillet with the pancetta grease, melt another tablespoon of butter over medium heat.
  8. Add shallots and garlic and cook until fragrant (about one minute).
  9. Pour in riesling wine and let the mixture simmer until it reduces by half.
  10. Add in heavy cream, stir well and let simmer until it thickens (3-5 minutes).
  11. Season with salt and pepper to taste.
  12. Remove the pork from the oven and let rest for 5 minutes before serving.
  13. To assemble, pour the cream sauce over the pork medallions, then sprinkle with pancetta and fresh chopped parsley.

Substitutions and Variations

  • Bacon can replace pancetta if unavailable.
  • For a fruity twist, you can substitute apple cider for the riesling wine.
  • If you don’t have an oven-safe skillet, simply transfer the pork to a baking dish before roasting in the oven.
  • For a healthier version, you can use chicken instead of pork and replace cream with a light cream cheese.

Tips for Perfect Results

  • Make sure to trim the silver skin from the tenderloin before cooking. This will help prevent toughness.
  • When searing the pork, do not overcrowd the pan as this will cause steaming instead of browning.
  • Use freshly ground black pepper for better flavor.


Q: Can I make this dish in advance?
A: Yes, you can roast the pork ahead of time but wait to make the sauce until right before serving.

Q: Can I freeze leftovers?
A: Yes, you can freeze leftover pork and cream sauce

Substitutions and Variations

 Elevate your cooking game with this easy-to-follow recipe
Elevate your cooking game with this easy-to-follow recipe

Pork tenderloin with riesling cream sauce is a classic dish that can be customized to suit your taste. If you’re looking to switch things up, here are a few substitutions and variations to consider:

– Sauce Variations: If you prefer a different type of wine, you can substitute the riesling wine for white wine or cider. You can also mix in some fresh tarragon or mushrooms to add an extra layer of flavor.

– Meat Alternatives: This recipe would work well with chicken breast or pork chop instead of pork tenderloin. Cheesecake Factory Chicken Riesling or Marsala sauce fans might find this alternative more compatible with their taste buds.

– Bacon and Pancetta: If you’re not a big fan of smoked meat, you can omit the bacon or pancetta from the recipe. Perhaps you can try another ingredient such as sun-dried tomatoes or roasted red peppers that would satisfy your craving for umami.

– Stuffed Pork Tenderloins: To make this dish even more appealing, consider stuffing the pork tenderloins with bacon, apple, and cheese or mushroom duxelle before roasting them.

– Cream Sauce Variations: For different twists of the sauce that go well with pork, consider exploring mushroom cream sauce varieties like creamy mushroom sauce or mushroom cognac cream. You can also play with spices such as paprika in place of parsley for a bolder and more complex taste.

In conclusion, there are many ways to customize this recipe; so don’t be afraid to experiment and create something that matches your personal preferences!

Serving and Pairing

 Impressive presentation guaranteed to impress any dinner guests
Impressive presentation guaranteed to impress any dinner guests

Serving a dish is not only about how it looks, but also how its flavors complement each other. And this Pork Tenderloin with Riesling Cream Sauce Recipe is no different.

To start with, slice the tenderloin into medallions, and place them on a serving dish. Then pour the delicious riesling cream sauce over them, making sure to coat them evenly. Garnish with some freshly chopped parsley and serve warm.

Now to the real magic of pairing food and wine. The sweetness of Riesling wine goes perfectly with pork dishes, especially when cooking with a cream sauce like this one. The fruity flavor and acidity of Riesling create an excellent balance with the creamy texture of the sauce.

For a perfect pairing, try serving it with a glass of chilled riesling or any other white wine that suits your taste buds. If you are looking for something beyond wine, then apple cider will be an excellent choice here.

When it comes to side dishes, potatoes roasted with olive oil and dill will make an ideal accompaniment to this dish. These aromatic potatoes add crispiness to the soft tenderloin, creating exceptional texture combinations in every bite.

So, embrace your culinary skills and pair this delicious recipe with your favorite wine or cider for an unforgettable dining experience!

Make-Ahead, Storing and Reheating

 Tender pork tenderloin soaked in a divine Riesling sauce
Tender pork tenderloin soaked in a divine Riesling sauce

One of the best things about this Pork Tenderloin with Riesling Cream Sauce recipe is that it can be made ahead of time and reheated without compromising its delicious flavors.

To make the pork tenderloin ahead of time, simply follow the recipe instructions up to the point of placing the pork into the oven to roast. Instead of roasting right away, cover the pan with aluminum foil and place it in the refrigerator for up to 24 hours before continuing with the roasting process.

The sauce can also be made ahead of time by following the recipe instructions entirely and storing it in an airtight container in the refrigerator for up to three days. When ready to serve, simply reheat the sauce over medium heat, stirring occasionally, until heated through.

To reheat leftover pork and sauce, preheat your oven to 350°F (175°C). Place sliced pork medallions or stuffed pork tenderloins into an oven-safe dish and spoon some of the sauce on top. Cover with aluminum foil and heat in the oven for 15-20 minutes or until warmed through.

This dish is also freezer-friendly! Store your pork tenderloin and sauce in separate airtight containers in the freezer for up to three months. Thaw them overnight in the fridge before reheating using one of the methods above.

Enjoy this sumptuous Pork Tenderloin with Riesling Cream Sauce any time you want a fancy home-cooked meal without all the hassle!

Tips for Perfect Results

 Add a touch of class to your weeknight meals with this recipe
Add a touch of class to your weeknight meals with this recipe

When it comes to a recipe like pork tenderloin with Riesling cream sauce, there are a few tricks that can make all the difference in achieving a perfect dish. Here are some of my top tips for getting the best results:

1. Don’t overcook the tenderloin: This is one of the biggest mistakes that people make when cooking pork tenderloin. Overcooked meat becomes dry and tough, so be sure to watch the temperature carefully and remove the meat from heat when it reaches the recommended internal temp of 145°F.

2. Let the meat rest: Giving the pork time to rest after cooking allows its juices to redistribute, resulting in a more moist and flavorful dish. Tenting a piece of foil over the meat while it rests will help keep it warm.

3. Use good quality wine: Since Riesling is a key ingredient in the cream sauce, using a quality bottle will significantly improve its overall flavor. Avoid wines that are overly sweet or have a heavily oaked taste.

4. Properly deglaze your pan: To achieve maximum flavor, wait until your pork is done before starting on your cream sauce. Add wine to your pan and deglaze accordingly – this step should allow you to scrape any browned bits off of the bottom and into your upcoming sauce.

5. Grind fresh pepper: When making a meal with few ingredients like this one, quality becomes paramount! Grinding freshly cracked pepper over your finished plate will add an elevated level of flavor that grounded pepper just can’t achieve.

By following these tips, you can masterfully pair together tender pork with decadent Riesling cream sauce – leaving you with an unforgettable dining experience for years to come!

Bottom Line

In conclusion, this Pork Tenderloin with Riesling Cream Sauce recipe is a must-try for any lover of tender and succulent pork dishes. The crunchy texture of pancetta and the crispness of apple in the stuffing complement perfectly the richness of the tenderloin. Besides, the sauce’s sweet tanginess, brought by riesling wine, elevates the dish to another level.

This recipe can be easily modified to suit your preference or accommodated to serve a large group by following the substitution and variation section. And, last but not least, you can enjoy this robust yet delicate dish with a wide variety of side dishes that further enhances its flavorful taste.

In summary, with ingredients readily found in any local grocery store, straightforward steps explained in “The Recipe How-To,” and tips to perfect results, you will undoubtedly create a mouthwatering pork dish that will leave your guests longing for more. Indulge in this unforgettable entree that everyone will be talking about for days after your dinner party. Dare to make this recipe; it will not disappoint.

Pork Tenderloin With Riesling Cream Sauce

Pork Tenderloin With Riesling Cream Sauce Recipe

I came up with this basic idea one night, and after a little trial and error, got it nailed down to this. I think it's excellent! It makes an impressive entree for a dinner party or holiday meal. It is important that you use a good riesling with this sauce. If you are not familiar with riesling, it is a sweet white wine, the best of which come from Germany. Be aware that a "late harvest" riesling may be too sweet for your tastes in this sauce. You may be able to substitute a Gewürztraminer or viognier, but I've never tried it. If using bacon instead of pancetta, do not use a flavored bacon, like maple - just plain old bacon. If you use milk instead of cream, expect your sauce to break. This isn't a low-fat recipe, but it is delicious!
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine German
Calories 416.2 kcal


  • 2 (1 1/2 lb) pork tenderloin, trimmed, about 1-1 . 5 lb each
  • 4 slices pancetta or 4 slices bacon, chopped
  • 1 medium shallot, minced
  • 1 garlic clove, smashed
  • 1/4 cup riesling wine
  • 1 cup cream
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon butter, cold
  • salt and pepper


  • Preheat the oven to 350 degrees F.
  • In a cast iron or other heavy bottomed skillet (NOT non-stick), cook the pancetta or bacon bits over medium-high heat until crispy. Remove with a slotted spoon and reserve, leaving the grease in the pan.
  • Season the pork with salt and pepper. Place the tenderloins into the pan with the bacon grease and sear on all sides. You may have to do this one at a time. Remove from the pan and place into an oven-safe dish. Put the pork in the oven to continue cooking while you prepare the sauce, about 10-15 minutes, or until a thermometer registers 145 degrees F.
  • Remove all but 1 tablespoon of grease from the pan where you cooked the bacon and tenderloins - should be just enough to thinly coat the bottom of the pan. Return the heat to medium and add the smashed garlic, stirring until fragrant, about 30 seconds. Remove the garlic.
  • Add in the shallots and riesling, allowing to simmer until the shallots are soft and the wine is reduced by at least half.
  • Add the cream all at once and reduce the heat to low. You want it to just barely simmer while it reduces.
  • Allow the sauce to simmer until it is thickened. If you place the back of a spoon in the sauce, it should coat it well without dripping.
  • Remove the pan from heat. Season the sauce with just a little salt and pepper, stirring in the fresh parsley and the butter right before serving.
  • Slice the tenderloin and serve over mashed potatoes, topped with a generous spoonful of sauce!

Add Your Own Notes


Serving: 212gCalories: 416.2kcalCarbohydrates: 2gProtein: 47.8gFat: 22.2gSaturated Fat: 11.6gCholesterol: 196.7mgSodium: 149.8mgFiber: 0.1gSugar: 0.1g
Keyword < 60 Mins, Meat, Pork
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