Maria’s Herbed Pork Tenderloins in a Cream sauce

One of my favorite places to eat in is at my dear friends Peter and Maria Paniccia’s dining table. There is nothing more delicious than their home-style food made with mostly vegetables picked from their own garden.

This pork dish is a particular favorite of mine, which I learned from Maria and recreated in my kitchen. I serve it on a bed of mixed green salad leaves but you can serve it with any kind of vegetables, rice or pasta.


Herbed Pork Tenderloins in a Cream sauce

 Serves 6

Ingredients:Print This Recipe

2 pork tenderloins

1 onion, finely chopped

7-8 cloves garlic, chopped

2 cups white wine

¾ cup cream

 Few sprigs of rosemary and thyme

½ bunch of fresh parsley chopped

Cayenne pepper to taste (optional)

Salt and pepper to taste



  • In a large wide pot heat 2 tbsp. olive oil.
  • Add the pork tenderloins and cook uncovered on medium heat until it browns (about 10 mins)
  • Add the chopped onions and garlic to the pot.
  • Add the rosemary and thyme and mix well.
  • Add the wine, salt and pepper and cover the pot.
  • Cook until the wine begins to evaporate (10 minutes)
  • Add cream, fresh parsley and cayenne pepper.
  • Cook uncovered until the ingredients all combine well and the sauce begins to thicken.
  • Cook until the pork is cooked through.
  • Remove the tenderloins from the pot and let it rest for a few minutes before slicing.
  • Slice the pork and place on a bed of greens.
  • Pour the remaining sauce on top and serve hot.

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