Prepare the pork tenderloin:
Slice the pork tenderloin into slices about 2-3 cm thick. Season both sides with salt and pepper.
Brown the tenderloin:
Heat the olive oil in a large skillet over medium-high heat. Add the pork slices and cook on both sides until golden brown, about 3 to 4 minutes per side. Transfer the pork to a plate and set aside.
Prepare the sauce:
In the same pan, add the chopped onion and garlic. Sauté for a few minutes until golden brown and tender.
Pour the white wine into the pan and bring to a boil, scraping the bottom of the pan to collect any browned bits.
Cook the white wine until reduced by half, about 5 to 7 minutes.
Cook the pork:
Add the chicken or vegetable broth to the pan and stir well.
Return the pork slices to the pan and cook over medium-low heat for about 10 to 15 minutes, turning occasionally, until cooked through and the sauce has reduced and thickened slightly. Finish the dish:
Once the pork is cooked, add the butter to the pan and stir until it is completely melted and the sauce is creamy.
Add salt and pepper to taste.
Serve:
Transfer the pork tenderloin to a serving platter and pour the sauce over it.
Sprinkle with freshly chopped parsley for a touch of freshness, if desired.
Serve warm and enjoy this delicious meat flavored with white wine!
Suggestions:
Pair the pork tenderloin with white wine with side dishes such as mashed potatoes, rice pilaf, or grilled vegetables.
Choose a good dry white wine for this recipe, preferably one you enjoy drinking, as the flavor of the wine will influence the taste of the sauce.
Be sure not to overcook the pork to prevent it from becoming too dry.
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