paprika pork tenderloin with 2011 laurentide chardonnay cream sauce

083IMAG0502 pork tenderloin roast in panIMAG0504 IMAG0507 IMAG0508 IMAG0512 IMAG0514 IMAG0515


  • 2 pork tenderloins
  • 1 onion
  • 2011 Laurentide Chardonnay
  • 1.5 c heavy cream
  • 2 T paprika
  • s&p
  • 1/3 c olive oil

Remove pork from refrigerator and bring to room T.  Season with spices. Preheat oven to 425F. Heat olive oil in cast iron skillet.     Brown pork  in skillet on high  ~5 minutes roasting all sides.  Add chopped onion.  Saute until soft. Place in oven and roast until internal temperature is 150F.  Remove pork and cover with tin foil to rest and continue cooking until 160F.  Meanwhile, deglaze pan on stove top with Laurentide Chardonnay ~ 2/3 c on medium high heat.  Reduce to ~1/3 c and add cream. Add any accumulated juice from meat.    Whisk until thickened to desired consistency.  Slice meat and plate with cream sauce.  Roasted potatoes and green beans are delightful accompaniments as well as Laurentide Chardonnay!

Serves 6


3 thoughts on “paprika pork tenderloin with 2011 laurentide chardonnay cream sauce

  1. Hi Sue – This looks delicious – I will definitely try it some time. How is 2013 treating you so far? Love you. Vicky


  2. I made this for dinner tonight. It was fabulous! I added cremini mushrooms to the sauce. Next time I will cover the pan with foil in the oven to prevent the onions from burning. Just like the Laurentide Chardonnay, I will have this again and again.

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