Solomillo de cerdo a la crema de vino blanco

Ingredientes

• 1 pound pork tenderloin
• Salt & pepper (to taste)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning (or Herbs de Provence)
• 1/2 cup dry white wine
• 1/4 cup chicken broth
• 3/4 cup heavy/whipping cream
• 1 teaspoon cornstarch
• 1-2 tablespoons chopped fresh parsley

Preparación

1. 1

   Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Season with salt & pepper.

2. 2

   Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Once the pan is hot, add the pork (do it in two batches if the pan will be crowded) and sear for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.

3. 3

   Add the garlic, Italian seasoning, white wine, and chicken broth to the skillet. Let it bubble until the liquid is reduced significantly (by more than half, about 3-5 minutes).

4. 4

   In a small bowl, mix the cornstarch with 2 teaspoons of cold water and stir until dissolved.

5. 5

   Reduce the heat to medium. Add the cream and cornstarch slurry to the pan and give it a good stir.

6. 6

   Add the pork back to the skillet once the sauce starts bubbling again. Simmer for another 3-5 minutes or so until the pork is cooked through and the sauce has thickened a bit. Season with extra salt & pepper as needed (I'm generous with both) and sprinkle with the chopped parsley.