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–+ servings

Best Pork Blanquette

5 from 15 votes
Tender pork simmered in a rich, creamy white wine sauce with mushrooms, bacon, and aromatic herbs. This French-inspired Pork Blanquette is a comforting family dinner, perfect with mashed potatoes, rice, or noodles.
Servings: 6 servings
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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients 

  • 2 lb (900 g) pork tenderloin, cut into chunks
  • 7 oz (200 g) bacon, chopped
  • 1 lb (450 g) mushrooms, sliced
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 2 tbsp all-purpose flour
  • 1 cup dry white wine
  • 3 cups water or stock
  • 3 onions
  • 10-13 whole cloves
  • 2 carrots chopped
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup 250 ml heavy cream
  • Fresh parsley chopped, for serving

Instructions

  • Cook the bacon. Heat the olive oil and some of the butter in a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until lightly crisp and golden.
  • Brown the pork. Pat the pork dry with paper towels, then add it to the pan. Brown the pieces on all sides over medium heat without cooking them all the way through.
  • Add the flour. Sprinkle the flour over the pork and stir gently for about 2 minutes, until it coats the meat and loses its raw taste.
  • Add the liquids. Slowly pour in the white wine, followed by the water or stock. Stir gently, loosening any browned bits from the bottom of the pan.
  • Add the vegetables. Press the cloves into the onions, then add them to the pan with the carrots, thyme, bay leaves, salt, and black pepper. Bring to a gentle simmer.
  • Simmer the pork. Cover the pan, reduce the heat to low, and simmer gently for about 40 minutes, checking occasionally. The sauce should barely bubble. Add a splash of stock if needed.
  • Cook the mushrooms. Toward the end of cooking, sauté the sliced mushrooms in a separate skillet with the remaining butter until golden.
  • Finish the sauce. Temporarily remove the pork and clove-studded onions from the pan. Stir in the heavy cream, then return the pork and add the golden mushrooms.
  • Simmer gently. Cook over low heat for another 10 to 15 minutes, stirring occasionally, until the sauce becomes creamy and slightly thickened. Avoid boiling.
  • Finish and serve. Remove the bay leaves and whole cloves, sprinkle with fresh parsley, and serve warm with mashed potatoes, rice, or noodles.

Notes

  • Keep the heat low. A gentle simmer helps the pork cook evenly and prevents the sauce from reducing too quickly.
  • Use a dry white wine. Sauvignon Blanc or Pinot Grigio both work well with the creamy sauce.
  • Brown the mushrooms separately. This gives them a deeper savory flavor before they go into the blanquette.
  • Keep the cream sauce gentle. After adding the heavy cream, avoid a vigorous boil to help maintain a smooth texture.
  • Make ahead. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat gently over low heat, adding a splash of stock if the sauce has thickened.
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