Vic’s Tricks To…One-Pan Pork in White Wine Tomato Sauce

2.5 Servings
35 min

I had my first garden this year!!!!


Messed around with some romaine lettuce, chili peppers, bell peppers, and…


TOMATOES!


Some things went better than others (I learned the importance of properly staking and pruning), but the tomatoes have been fireeee.


And what do you do when you have an abundance of tomatoes?! Incorporate them into every damn recipe!


So, I bring to you my fave combo of pork, tomato, and white wine. Along with my other fave:


ONE PAN MEALS!


For this recipe, I recommend using a large cast iron pan, as we’ll be going into the oven with this bad boy.


Preheat the oven to 425°.


Grab a pork tenderloin, either pre-marinated, or just rub one with salt, pepper, and garlic powder.

Vic Trick: I pretty much alwayssss use the Hatfield (not sponsored) pre-marinated pork tenderloins. They are SO easy and my grocery store almost always has a deal going.


Heat the cast iron over high heat and add in the pork and sear on one side, about 3-4 minutes.

Meanwhile, prep the veggies.


Vic Trick: I usually trim my asparagus right below the 2nd rubber band as they come from the store. If you keep them bunched, you can trim them all at once!

Trim the asparagus then cut them in half. Toss em in a bowl with tomatoes, olive oil, salt, pepper, and garlic powder.

Flip the pork, cook for another 3-4 minutes, then sear the other sides for 2 mins each.


Add the tomatoes and asparagus to the pan and place into the oven for about 10 minutes or until the pork is cooked thru.

this is after 10 mins in the oven

Vic Trick: Pork is cooked thru at 145°, but you’ll want to pull it out at about 140° since it cooks as it rests. A little pink on the inside is OK!!! But, if that freaks you out, just leave it in there until it hits the 145°.


Remove the pork and use a spatula or wooden spoon to crush up the tomatoes. Set over high heat and add in 1/4 cup of white wine. Cook for 3-4 minutes or until the wine evaporates and the sauce thickens a bit.

Turn off the heat and add 1 tbsp of butter. Stir until it thickens the sauce to a beautiful silky consistency.

Slice the pork with the asparagus & tomatoes and top with the luscious sauce.


And that’s it – the perfect summer dinner!!! So super simple and only 1 pan!

Give it a try and let me know your thoughts in the comments. Always looking for your feedback!


Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…One-Pan Pork in White Wine Tomato Sauce

Recipe details

  • 2.5  Servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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Ingredients


  • Pork tenderloin (I like the pre-marinated from Hatfield)
  • 1 bunch asparagus
  • 10-15 cherry or grape tomatoes
  • 1 tbsp garlic powder
  • 1/4 cup dry white wine
  • 1 tbsp butter
  • Salt & pepper

Instructions


Preheat the oven to 425°.
Heat the cast iron over high heat and add in the pork and sear on one side, about 3-4 minutes
Trim the asparagus then cut them in half. Toss em in a bowl with tomatoes, olive oil, salt, pepper, and garlic powder.
Flip the pork, cook for another 3-4 minutes, then sear the other sides for 2 mins each.
Add the tomatoes and asparagus to the pan and place into the oven for about 10 minutes or until the pork is cooked thru/reaches an internal temperature of 145°.
Remove the pork and use a spatula or wooden spoon to crush up the tomatoes. Set over high heat and add in 1/4 cup of white wine. Cook for 3-4 minutes or until the wine evaporates and the sauce thickens a bit. Then turn off the heat and add 1 tbsp of butter. Stir until it thickens the sauce to a beautiful silky consistency.
Slice the pork with the asparagus & tomatoes, top with the luscious sauce, and ENJOY!

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