Sauce for Pork Tenderloin

The last time I cooked for the lodge, I made a sauce for the pork loin that everyone was crazy about.  I used an ingredient I would not typically recommend, because it’s too processed and industrial, even in some of the best forms.  However, because I would make this infrequently, and it’s no different than going out to eat, I can rationalize it!

Sauce for Pork Tenderloin


  • 3 TBSP butter
  • 15 sage leaves, chopped
  • 2 tsp finely chopped rosemary leaves
  • 1/2 cup dry white wine
  • 1 cup cream
  • 1 TBSP dijon
  • 1 pkt liquid concentrated beef stock
  • 1 clove garlic


  1. In a pan, heat butter and add sage and rosemary. Saute on low for a couple minutes. Then add wine and raise heat to medium and reduce until only a couple tablespoons of wine remain.
  2. In another pan, heat cream, dijon, stock, and garlic. Just before cream comes to a boil, remove garlic. Stir cream mixture into butter mixture.
  3. If you have pan drippings from tenderloin, pour some in the sauce.
  4. To make sauce for beef tenderloin, omit sage.