Peppered pork in a buttery wine sauce. Rub the pork tenderloin with pepper. Melt butter in a large skillet with cooking oil. Add tenderloin and quickly brown on all sides.

Ingredients of Peppered pork in a buttery wine sauce

1. You need of olive oil.
2. It’s of fresh ground black pepper.
3. You need of Chardonnay.
4. It’s of butter.
5. Prepare of seasoned salt.
6. Prepare of granulated garlic powder.
7. You need of boneless pork loin.

Other good white wine options include dry Riesling or buttery Chardonnay. For red wine picks – Try a light, earthy Pinot Noir, or a rich Zinfandel. Season the pork chops with the seasoned salt, garlic powder, and pepper. Melt butter over med. heat in a nonstick skillet, and when it is melted, add the oil.

Peppered pork in a buttery wine sauce instructions

1. Cut the loin into 6 portions. Heat oil and pan fry pork loin..
2. After 5 minutes turn and season with half the seasonings. turn once more and season the pork again. cook till done remove from pan.
3. Add butter and Chardonnay. Let it reduce stirring often..
4. Pour over the pork and serve hope you enjoy!.

Sear the pork chops three at a time, cooking about five minutes on the first side, and three to four minutes on the other side. Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery Season pork generously on all sides with salt and pepper. Carefully pat the pork dry using paper towels. Heat a tablespoon of oil over high heat in a heavy skillet large enough to. Instead, serve the pork over rice or quick-cooking polenta to soak up every last drop of the sauce.